Hatsukokoro Shirasagi 27cm sakimaru japanese handmade knife with ebony handle

The Japanese brand Hatsukokoro offers refined kitchen knives created by renowned blacksmiths. This sakimaru knife is the fruit of Toru Tamura's expertise in forging the blade and Tateo Myojin's meticulous sharpening.

Toru Tamura is a Japanese craftsman who discovered cutlery while working in Canada. Surrounded by high-quality knives, he developed a passion for the craft and decided to return to Japan to master traditional forging techniques. He joined the Takefu Knife Village, an emblematic place where blacksmiths exchange know-how and methods. There, he was trained by Hiroshi Kato, a respected master in the art of forging.

After completing his training, Toru Tamura set about making his own Japanese knives, specializing in asymmetrical-edged blades using traditional techniques. He regularly collaborates with other craftsmen, notably the Myojin family, respected in the world of Japanese cutlery. On this model, it was Tateo Myojin who sharpened the edge, highlighting his expertise in one-sided cutting.

The Japanese kitchen knife with a forged blade

The blade of this sakimaru knife is shaped using the Japanese San Mai technique (meaning "three layers"): it features a rigid steel core, surrounded by softer steel folded over itself to form the two outer layers. This process balances the blade's hardness and protects its core.

The blade core is made of Aogami #2 steel (known as Blue Paper Steel 2), a high-performance alloy developed by Hitachi. With around 1.2% carbon, this steel ensures high hardness. The blade reaches 62HRC on the Rockwell scale, offering a long-lasting, efficient cutting edge!

Sharpness can be maintained with suitable sharpening stones. This Japanese kitchen knife has an asymmetrical cutting edge, typical of sakimaru knives, with a one-sided cutting edge ideal for right-handed use, for fine, even slices.

The San Maï process is completed by a softer layer of steel that protects the core of the blade, making it less brittle while retaining a certain rigidity. On the edge of the blade, you can see the superimposition of steels, creating a fine, elegant wave with unique patterns.

The surface of the blade has been left unpolished for a rough-forged finish, giving it a dark, authentic look, much appreciated by Japanese chefs for its traditional style. The blade also features hand-engraved kanji, adding an extra note of authenticity!

A sakimaru knife with an elegant ebony handle

The handle of this Japanese kitchen knife is made entirely of ebony, a strong, moisture-resistant wood. This dark-hued tropical wood has an elegant dark grain, making each Hatsukokoro knife unique.

This handcrafted Japanese knife features an octagonal handle that fits comfortably in any hand. It offers an ergonomic grip, ideal for prolonged use in the kitchen!

Finally, wood paste fills the spaces between the blade and handle to ensure a perfect seal, preventing the infiltration of water or food residues.

Caring for your handcrafted Japanese knife

To care for your sakimaru knife, wash it by hand only with a soft sponge, avoiding getting the handle wet. Dry it immediately after washing and store it in a dry place. Never put it in the dishwasher, and avoid soaking it in the sink.

Over time, the blade may develop a slight patina, a natural reaction of carbon to the acidity of food and ambient humidity. This change in appearance in no way affects the effectiveness of your handcrafted knife!

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