Hatsukokoro Shirasagi 15cm Japanese honesuki knife with ebony handle

The Japanese brand Hatsukokoro offers high-quality kitchen knives created by renowned craftsmen. This honesuki knife embodies the expertise of Toru Tamura, who forged the blade, and Tateo Myojin, responsible for the precise sharpening of its edge.

Toru Tamura, a Japanese blacksmith, discovered his passion for cutlery during work experience in Canada. Fascinated by the high-quality knives he handled there, he chose to return to Japan to master ancestral forging techniques. He trained at Takefu Knife Village, an emblematic place where craftsmen share their methods and know-how. There, he benefited from the teachings of master blacksmith Hiroshi Kato, a respected figure in Japanese cutlery.

After completing his training, Toru Tamura specialized in the manufacture of asymmetrical-edged blades, applying traditional forging techniques. He frequently collaborates with other craftsmen, such as the Myojin family, renowned in the field of precision sharpening. For this Japanese knife, Tateo Myojin sharpened the blade, demonstrating his expertise in one-sided cutting!

Opt for a handmade Japanese knife

The blade of this honesuki knife is crafted using the Japanese San Mai method, meaning "three layers": it features a hard steel core, enveloped by an outer layer of softer steel folded in on itself. This structure ensures a good balance between the hardness and flexibility of your blade, while protecting its core.

The core is made of Aogami #2 steel (also known as Blue Paper Steel 2), a high-quality alloy developed by the renowned steelmaker Hitachi. With a carbon content of around 1.2%, this steel guarantees high hardness. As a result, your blade reaches 62HRC on the Rockwell scale, offering excellent edge retention for an efficient cutting edge!

To maintain optimum sharpness, we recommend using appropriate sharpening stones. This Japanese knife features an asymmetrical cutting edge, typical of honesuki, with a one-sided cutting edge designed for right-handed use, enabling fine, even cuts.

The San Maï process includes an outer layer of softer steel that strengthens the blade, reducing the risk of breakage while retaining its rigidity. On the edge of the blade, the superposition of steels is visible in the form of a delicate wave, with a unique pattern!

The blade has a rough forged finish, without polishing, giving it a dark, authentic appearance, highly prized by Japanese chefs for its traditional style. It is also adorned with hand-engraved kanji, adding an extra touch of authenticity!

The honesuki knife with ebony handle

The handle of this Japanese kitchen knife is made entirely of ebony wood, a robust and naturally moisture-resistant material. This deep-hued tropical wood has a dark, elegant grain, making every Hatsukokoro knife a unique piece!

This handcrafted Japanese knife features an octagonal handle that adapts perfectly to all hands. It offers an ergonomic grip, ideal for long kitchen preparation sessions.

To ensure complete watertightness, wood paste is applied between the blade and handle, preventing any infiltration of water or food residues.

How do I maintain my carbon knife?

To preserve your honesuki knife, wash it only by hand using a soft sponge, taking care not to get the handle wet. Wipe dry immediately after washing and store in a dry place. Do not put it in the dishwasher, nor leave it to soak in water.

Over time, the blade may develop a slight patina, a natural reaction of carbon to food acids and moisture. This patina in no way alters the effectiveness of your handcrafted knife!

Discover the rest of the Hatsukokoro Shirasagi range of Japanese knives on Knifeleader.eu!