Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 330mm

Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 330mmThe Hatsukokoro x Myojin Shirasagi White 2 K tip Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features a Kiritsuke tip that enhances fine cutting capability with the front section while maintaining the long profile necessary for flawless sashimi slices. The 330mm length suits high volume kitchen environments where extended

Water stones need regular flattening to ensure the working surfafce is flat and even

The KA is using the Hitachi Blue 2 core steel which has a higher HRC compared to the White 2 series

hardened to HRC 60

the cost of these custom handles and the prohibitively long lead time prevented me from using them in a larger scale

Approved Anti-bacterial property certified by Society of International Sustaining growth for Anti-microbial Articles (SIAA)

not to mention the preparation of the all-essential Japanese broth

this sujihiki profile reduces surface contact with soft proteins to minimise friction during long drawing cuts

3000 grit is a mid-finishing stone that is great for knives with lower carbon content (like German knives)

Binchotan is expensive

while offering notable ease of sharpening and long-lasting sharpness

the knife provides substantial presence for controlled push-cutting techniques

8mm at mid and 0