21 cm Asymmetrical Japanese Handcrafted Hatsukokoro Shirasagi Gyuto Knife with Wenge Handle

The versatile and precise Hatsukokoro Shirasagi gyuto knife

Crafted in Japan using rigorous artisanal techniques, the 21-cm Hatsukokoro Shirasagi gyuto knife stands out as a reliable ally for everyday cutting tasks. This asymmetrical chef’s knife allows you to prepare meat, fish, and vegetables with precision. Forged by Toru Tamura and sharpened by Tateo Myojin, it benefits from the complementary skills of forging and sharpening. Its 21cm blade offers an excellent balance between cutting range and control, ideal for performing a series of fluid motions.

A high-performance blade for all your food preparation needs

The 21-cm blade offers great versatility, suitable for most cutting tasks in the kitchen. Its length allows you to work efficiently on different types of food while maintaining good maneuverability.

Its San Mai construction consists of three layers of steel, combining durability with a precise cut. The core is made of JapaneseAogami #2 steel, containing approximately 1.2% carbon, known for delivering a precise and long-lasting edge. The outer layers are made of softer steel to balance the hardness of the core.

With a hardness of approximately 62 HRC, this blade effectively retains its edge while remaining easy to sharpen.The asymmetrical grind, designed for right-handed users, improves penetration into food and promotes clean, even cuts.

The rough forged finish gives it a traditional look with a visible surface texture. The hand-engraved kanji characters highlight the uniqueness of each piece and showcase the craftsmanship involved.

A stable and ergonomic wenge handle

The handle is made of wenge, a dense wood prized for its strength and durability. Its dark hue contrasts elegantly with the blade, while ensuring it retains its quality over time.

Its octagonal shape ensures a natural grip, suitable for various cutting styles. This design allows for good control and reduces strain during prolonged use.

The black buffalo horn bolster reinforces the joint between the blade and the handle, while providing a refined finish. The knife is well-balanced, facilitating precision during both delicate cuts and more forceful tasks.

Key Points to Remember

• 21 cm blade: highly versatile in the kitchen
• Aogami #2 steel (1.2% carbon): fine, long-lasting edge
• San Mai structure: balance between rigidity and flexibility in use
• 62 HRC hardness: performance and long-lasting edge retention
• Asymmetrical grind: smooth cutting action for right-handed users
• Raw forged finish: traditional
• Japanese
• aesthetic
• Wenge handle: durability and comfort during use
• Octagonal shape: stable and precise grip
• Black buffalo horn bolster: balance and elegance

Caring for My Handcrafted Japanese Chef’s Knife

Use this knife on a suitable cutting board made of wood or a soft material to preserve the edge. Avoid hard foods such as bones or frozen items. 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 optimal sharpness. Store it in a dry place, ideally with a blade guard.

The expertise of Toru Tamura and Tateo Myojin

Toru Tamura is a Japanese artisan specializing in forging carbon steel blades. His work is based on traditional techniques that highlight the steel’s structure and ensure performance suited to demanding uses.

The sharpening is performed by Tateo Myojin, renowned for the precision of his finishes. He pays particular attention to the cutting edge, ensuring excellent quality from the moment you pick up the knife.

The collaboration between these two artisans results in a consistent line of knives that combine masterful forging with high-quality sharpening.

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