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Take your fish cuts to the next level with Japanese precision!
27 cm blade with San Mai construction: alternating layers of three types of steel
Japanese Aogami #2 steel core (approximately 1.2% carbon)
Hardness of62 HRC: high cutting performance
Kiritsuke tip— asymmetrical grind for right-handed users
Rough-forged finish—hand-engravedkanji
Wenge handle and black buffalo horn bolster
Octagonal shape: stable and natural grip
Handcrafted by Toru Tamura —Sharpened by Tateo Myojin
Carbon-enriched knife: requires careful maintenance
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This Hatsukokoro Shirasagi Japanese yanagiba knife embodies the elegance and tradition of Japanese workshops. Forged in Japan by Toru Tamura and sharpened by Tateo Myojin, it reflects the artisanal expertise recognized throughout the world of cutlery. Its slender silhouette, combined with a kiritsuke tip, offers remarkable precision for finely slicing fish. Designed for enthusiasts of Japanese cuisine, it combines traditional aesthetics with superior cutting performance, featuring a rough-hewn finish that evokes time-honored forging methods!
The 27-cm blade is specially designed to produce long, thin, and even slices in a single stroke. This feature is highly valued for preparing sashimi, where the quality of the cut directly influences the texture on the palate.
Its San Mai construction consists of three layers of steel: a hard core surrounded by softer layers. This process protects the core while maintaining excellent cutting performance. The core is made of Aogami #2 steel, a Japanese steel containing approximately 1.2% carbon, renowned for its ability to achieve an extremely sharp edge.
With a hardness of approximately 62 HRC, the blade effectively retains its edge while remaining suitable for sharpening on a whetstone.The asymmetrical grind promotes smooth penetration into food and minimizes tearing, resulting in a clean and precise cut. It is suitable for right-handed cooks.
The rough forged finish preserves the blade’s original appearance, with a slightly irregular texture that reflects the craftsmanship involved. Hand-engraved kanji characters sign each piece, adding an extra touch of authenticity. Finally, the kiritsuke tip allows for precise movements, particularly for delicate cuts and finishing touches.
The handle is crafted from wenge, a dense and sturdy wood prized for its durability and pleasant feel. Its dark hue highlights the traditional character of the knife and contrasts elegantly with the blade.
It is complemented by a black buffalo horn bolster, a natural material often used in Japanese cutlery to reinforce the junction between the blade and the handle. This combination ensures solidity while providing a refined finish.
Its octagonal shape provides a stable and intuitive grip, suitable for various holding styles. It promotes good control and reduces strain during prolonged use. The overall balance offers a sense of mastery, essential for fully leveraging the knife’s cutting qualities.
This knife is ideal for slicing raw fish and tender meats. Avoid contact with bones, hard foods, or frozen foods. Hand-wash it with a soft sponge and lukewarm water, then dry it immediately to preserve the carbon steel. Regular sharpening with a water stone helps maintain an optimal edge. For storage, choose a dry place or use a suitable protective case, such as a saya or its box.
This Hatsukokoro yanagiba kiritsuke is crafted by Toru Tamura, a Japanese artisan renowned for his work with traditional carbon steels. He carries on forging techniques that highlight the structure and properties of the materials used.
The sharpening is performed by Tateo Myojin, a specialist whose work is prized for its precision and the consistency of the resulting edge. His expertise ensures a high-performance cutting edge from the very first use.
This collaboration between forging and sharpening results in a well-balanced knife, designed to deliver a clean and controlled cutting experience.
Discover our complete selection of Japanese yanagiba knives to refine your cuts with precision!
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