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Refine your cuts with remarkable Japanese precision!
24-cm San Mai blade: three layers of steel stacked together
Japanese Aogami #2 steel core: approximately 1.2% carbon
Rockwell hardness of 62 HRC: excellent edge retention
Asymmetrical grind for right-handed users—precisekiritsuke tip
Hand-engravedkanji and rough-forged finish
Wenge handle - Black buffalo horn bolster
Stable and ergonomicoctagonal shape
Hand-forged byToru Tamura and sharpened by Tateo Myojin
High carbon content: requires careful maintenance
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The 24-cm Hatsukokoro Shirasagi kiritsuke yanagiba knifeoffers an ideal balance between maneuverability and performance. Crafted in Japan by Toru Tamura and sharpened by Tateo Myojin, it embodies a demanding artisanal tradition where every detail matters. Its length facilitates smooth movements while maintaining the precision of cut expected of a yanagiba. Its slender profile and kiritsuke tip make it a precise tool for preparing fish with consistency and precision.
At 24 cm, this blade allows for long, controlled cuts while remaining manageable in tight workspaces. It is ideal for filleting or slicing fish into thin slices.
Its San Mai construction consists of three layers of steel: the hard core is protected by two layers of softer steel to provide greater overall strength. The core is made of Aogami #2 steel, a Japanese steel containing approximately 1.2% carbon, which results in an exceptionally sharp edge.
The Rockwell hardness is approximately 62 HRC, ensuring good edge retention and consistent cutting performance.The asymmetrical grind, designed for right-handed users, promotes clean penetration into food and minimizes snagging during cutting.
The rough forged finish highlights the blade’s traditional appearance, with a textured look resulting from artisanal craftsmanship. The hand-engraved kanji characters complete the design, adding an authentic visual signature. Finally, the kiritsuke tip allows for precise movements and a high level of accuracy.
The handle is crafted from wenge wood, a dense wood prized for its durability and long-term stability. Its deep hue underscores the traditional character of the knife as a whole.
A black buffalo horn bolster bridges the gap between the blade and the handle. It provides a refined finish and ensures the knife is well-balanced.
Its octagonal shape allows for a natural grip, suitable for various cutting styles. It improves control and ensures good stability, particularly during long, precise cuts.
Use this knife for cutting raw fish and tender meats. Avoid hard foods such as bones or frozen items. Wash it by hand only, then dry it immediately to minimize oxidation of the carbon steel. Sharpening with a water stone is recommended to maintain optimal sharpness. Store it in a dry environment, ideally in a protective case.
This Hatsukokoro Japanese knife comes from the forge ofToru Tamura, a craftsman specializing in traditional Japanese cutlery. His approach highlights carbon steels and techniques inherited from Japanese cutlery-making.
The sharpening is performed by Tateo Myojin, renowned for the precision of his finishes. His work ensures a consistent, high-performance edge right from the first use.
This collaboration has produced knives designed to offer a smooth and controlled cutting experience.
Add finesse and authenticity to your cooking with our selection of Hatsukokoro Japanese knives!
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