真英

"Makoto Hide Japanese Knife    From Sakai Osaka"                                                                                Canada Vancouver B.C



Hide-san

Shin-san

Hide(英)-san & Shin(真)-san (Our Craftsmen)

Our brand name "英・Hide" comes from the founder of this company, Hideaki Yamamoto. He has over 65 years of experience, and he is the only craftsman who is trained in, and currently doing sharpening for not only knives, but also Samurai Swords in Sakai, OSAKA. Today, he is making knives together with his oldest son, Shinichiro Yamamoto, a certified craftsman with over 30 years experience.





 

 

Sakai city has been know as the city of chef knives in Japan from Edo period which is more than 300 years.

“HIDE” is creating the best chef knives over 50 years in Sakai.

 

 The difference between HIDE and other Chef Knife Shops is the craftsman’s uncompromising attitude.

For example, the craftsman only uses the materials which he really likes and confident with it.

In addition, the craftsman sells only chefs that he knows because he does not want to sell the knives to people without knowledge of knives and also he wants understand his passions to the people who handle HIDE knives.

 

The way of his sales is that he goes to hotels and restaurants directly to see the chefs face to face. Then he always hears about the

Impressions directly from the chefs.

Thus HIDE knives were sold to a sort of closed market.

 

However, we have now permitted to sell HIDE Knives in CANADA as 真英.

  

Especially Yasuki Specialty Steel (YSS) Blue #1 Knife is our Leader Products.

Actually there are several types of YSS such as White Steel, Yellow Steel, and Ginsan depending on its chemical compounds and the percentage of carbon is steel.

Blue #1 and White #1 have the most percentage of carbon which gives the hardness of the steel. Then when a knife is sharpened, those steel knives give the best sharpness.

Now let’s compare Blue & White.

Blue Steels have few amounts of chromium & tungsten to give toughness. Therefore, Blue Steel knives have longer lifetime sharpness than White Steel knives after sharpening.

Chefs are using their knives ours and ours.

If a knife needs to be sharpened every half hour, that chef can’t keep working for hours.

That is to say, sharpness of a knife is important but its toughness is much more important.

The craftsman knows it so much. Thus the craftsman has been trying to create sharp & tough chef knives for years and the answer is YSS Blue #1 Steel.

In Sakai, there is a few Blacksmith,Saya Craftsman, and Handle craftsman

So each parts of knife have each craftsman.

For example, there is the same material but it is going to be different products depending on the blacksmith.

HIDE craftsman has a high confident of Mr. Shiraki’s&Mr.Mabuchi work.

He is known as the best black smith in not only Sakai but also all over the world.

 

HIDE knives are proudly created with professionals.

The awards achieved years and feedbacks from professional chefs prove its quality and hopefully people understand the passions behind the knives.

 

 

What do you want to cut? For what purpose are you using a Japanese knife?


 

 

  

 

 

 

 (Yanagi)

sashimi
sushi 
roll

meat

 

 

 

 

 

 

 出刃(deba)

strong knife

cutting fish
meat
bones

 

 

 

 

 

 

牛刀(gyuto)

multi-purpose

fish
meat
vegetables


 

 

 

 

 

 

薄刃(usuba )

vegetables

 

 

 

 

 

 

筋引き(sujujihiki)

sushi

fish

meet

roll

 

 

 

 

 

ペッティ(pety)

fruit

vegetables



Are you familiar with the types of Japanese steel?  


 

 

 

 

 

 

 

青一鋼 霞

(Blue No1 KASUMI)

 

 The HIDE KNIFE is made with our signature blue steel.  This special alloy keeps a very sharp long-lasting edge and is easy to sharpen.  Blue Steel is very durable and won't scratch or chip.  

 

 

 

 

 

 

 

白三鋼 霞

(White No3 KASUMI)

 

This entry level knife is forged from white steel.  It is easy to handle and sharpen. Suitable for the novice chef or household use.

 

スウェーデン鋼

(Swedish stainless)

 

 Our stainless steel offering is a Swedish stainless steel that is considered the best for keeping a fine edge.   Unlike other knifes made from stainless steel, this knife keeps a fine edge and a beautiful surface.

 

 

 

 

 

 

 

白三鋼 油 本焼き

(White No3 Oil HONYAKI)

Unlike the layered design of the Kasumi, this knife is forged from a single piece of super high-quality steel. The Honyaki forging process requires a high skill level and experience during manufacturing. This process produces a top quality professional knife. This knife requires proper knowledge to maintain and care for the superior edge it commands. (A high quality grinding stone is recommended for proper care.)




shop now


本焼き 白三綱   油焼き(Honnyaki WhiteNo3 Oil burn)

$1,322.50

  • In Stock
  • Delivery period:1 week~2 weeks1

柳 青一鋼(Yanagi Blue steel)

$563.50

  • In Stock
  • Delivery period:1 week~2 weeks1

柳 白三綱 (Yanagi white No3)

yanagi

$316.25

  • In Stock
  • custom made 2 weeks ~6month1

柳 銀三( stainless steel  No3)

$460.00

  • In Stock
  • Delivery period:1 week~2 weeks1

出刃 青一鋼 (Deba Blue No1)

$563.50

  • In Stock
  • Delivery period:1 week~2 weeks1

出刃 白三鋼 (Deba White No3)

$287.50

  • Out of Stock

牛刀(Gyutou stainless)

$224.25

  • Out of Stock

和牛刀(japanese style Gyutou)

$322.00

  • Out of Stock

和ぺティー(Japanese style Pety)

$179.40

  • In Stock
  • Delivery period:1 week~2 weeks1




薄刃 白三鋼 霞(Usuba White No3 kasumi)

$310.50

  • In Stock
  • Delivery period:1 week~2 weeks1

薄刃 青二鋼(Usuba Blue steel)

$379.50

  • Out of Stock

薄刃 本焼き 白三綱(Usuba Honyaki White No3)

$1,293.75

  • Out of Stock

筋引き ステンレス鋼(Sujihiki Stainless)270cm

$356.50

  • Out of Stock

和筋引き(Sujihiki Japanese style meet knife)270cm

$379.50

  • In Stock
  • Delivery period:1 week~2 weeks1