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Japanese precision for your precision cuts!
24 cm blade with San Mai construction: alternating 3 layers of steel
Aogami #2 Japanese steel core with approximately 1.2% carbon
Hardness 62 HRC: long-lasting, high-performance edge
Traditional rough-forged finish—hand-engraved kanji characters
Specialasymmetrical grind for right-handed users
Octagonal wenge handle
Black buffalo horn bolster
Hand-forged by Toru Tamura - Sharpened byTateo Myojin
Carbon-enriched knife: requires careful maintenance
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Crafted with traditional Japanese artisanal expertise, the 24-cm Hatsukokoro Shirasagi Japanese yanagiba knifeoffers excellent control for long, clean cuts. Forged by Toru Tamura and sharpened by Tateo Myojin, it reflects a collaboration between two artisans renowned for their precision. Its length provides an ideal balance between precision and maneuverability, making movements easier while maintaining the cutting quality expected for delicate preparations. This handcrafted yanagiba knife is designed for lovers of Japanese cuisine who wish to prepare fish with finesse and consistency.
The 24-cm blade allows for smooth cuts in a single motion, minimizing back-and-forth movements and preserving the food’s texture. This length is ideal for preparing fish fillets while remaining comfortable to handle in everyday use.
Its San Maiconstruction consists of three layers of steel. Two layers of soft steel protect the core while providing flexibility to the entire blade. The core is made of Japanese Aogami #2 steel, enriched with approximately 1.2% carbon—an alloy renowned for its ability to achieve a fine, precise edge.
With a hardness of approximately 62 HRC on the Rockwell scale, the blade offers good edge retention and is easy to maintain with a whetstone.The asymmetrical grind, designed for right-handed users, improves penetration into the flesh and promotes clean cuts.
The blade features a rough, forged finish, retaining a textured appearance that reflects the craftsmanship involved. The hand-engraved kanji characters provide a unique visual signature, reinforcing the authenticity of the piece.
The handle is crafted from wenge, a dense wood prized for its strength and durability. Its dark hue lends a understated aesthetic that pairs perfectly with the rough-forged blade.
The octagonal shape ensures a natural and stable grip, allowing for precise control during cutting. This design makes it easy to position your fingers and improves comfort, even during extended use.
The black buffalo horn bolster reinforces the knife’s overall sturdiness while ensuring a smooth transition between the blade and the handle. The knife’s overall balance promotes precise movements without any feeling of imbalance.
This handcrafted yanagiba knife is designed for slicing raw fish and tender meats. Avoid hard foods such as bones or frozen items to preserve the blade’s edge. Wash it by hand with a soft sponge, then dry it immediately to minimize oxidation of the carbon steel. Regular sharpening with a water stone helps maintain its performance. Store it in a dry place, ideally protected by a saya.
The Hatsukokoro Japanese knife is forged by Toru Tamura, a craftsman specializing in traditional carbon steels. He employs forging techniques that enhance the material’s structure and ensure high-performance blades.
The sharpening is entrusted to Tateo Myojin, renowned for the precision of his work. He produces meticulous finishes that guarantee a consistent edge right from the first use.
This collaborative effort results in a reliable knife, designed to deliver a clean, controlled cut.
Discover the Hatsukokoro Shirasagi Japanese knives to complete your collection!
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