Hatsukokoro Shirasagi 26cm handmade Japanese yanagiba knife with ebony handle

Japanese authenticity at the service of cutting

This handcrafted Japanese knife embodies all the refinement of Japanese know-how. The result of collaboration between blacksmith Toru Tamura san and sharpener Tateo Myojin san, it reflects a technical mastery acquired from the greatest craftsmen. Forged using traditional methods, this yanagiba kiritsuke is designed for food enthusiasts who want long, clean and precise cuts. Every detail, from the blade to the handle, bears witness to meticulous craftsmanship where aesthetics and performance are perfectly balanced.

A high-performance blade with a traditional structure

The 26cm blade is designed using the San Maï technique, a Japanese process consisting of superimposing three layers of steel. The central core is made of Aogami #2 steel, a renowned alloy developed by Hitachi, containing around 1.2% carbon. This composition achieves a hardness of 62 HRC, guaranteeing a long-lasting, precise cutting edge, ideal for fine cuts such as raw fish.

The San Maï structure protects this hard core with a softer steel envelope, limiting the risk of breakage while maintaining good rigidity. The asymmetrical cutting edge, typical of yanagiba, enables clean cuts in a single movement, reducing damaged fibers. The rough-forged finish gives the blade an authentic look, while the hand-engraved kanji reinforce its artisanal identity.

An elegant, balanced ebony handle

The handle is made from ebony wood, a dense, moisture-resistant material. Its natural dark color adds a sober elegance, while ensuring excellent durability over time. As each piece is unique, the nuances of the wood vary slightly from one model to another.

Its octagonal shape makes for a comfortable grip, offering optimal control during precise gestures. This geometry favors good weight distribution and reduces fatigue during prolonged use.

A careful fit between blade and handle is ensured by a wood paste, guaranteeing an effective seal against moisture and food residues.

Key points to remember

• Carbon-enriched Aogami #2 steel: long-lasting cutting edge
• San Maï structure: balance between hardness and strength

• 62 HRC: excellent edge retention
• Forged finish: unique traditional look
• Asymmetrical cutting edge: clean, precise cutting for right-handed users
• Ebony handle: robustness and natural elegance
• Handcrafted: recognized Japanese expertise

Use and care

This carbon knife requires rigorous care. Hand-wash only with a soft sponge, then dry immediately. Avoid prolonged immersion in water or the dishwasher.

Over time, a patina may appear on the blade: this is a natural phenomenon that does not affect its performance. To preserve its sharpness, use a stone sharpening technique adapted to Japanese steels.

Toru Tamura's expertise

Toru Tamura is a Japanese craftsman who discovered cutlery during an experience in Canada. Seduced by the quality of the knives he encountered, he decided to return to Japan to train at the famous Takefu Knife Village. There, he learned traditional techniques from master Hiroshi Kato.

Specializing in asymmetrical-edged blades, he developed a style respectful of artisanal methods. For this model, he collaborates with Tateo Myojin, a member of a family renowned for its sharpening expertise. This four-handed approach results in a precise, perfectly controlled edge.

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