Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mmThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm is a single bevel sashimi knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. It features a Blue 2 (Aogami #2) carbon steel core at 6163 HRC, soft iron nimai cladding, and a kurouchi tsuchime finish. Sharpened by Tateo Myojin and forged by Toru Tamura, the 265 mm edge length blade has a sakimaru profile with a uniform finish across the kissaki. The octagonal

The damascus pattern is very dense and unique in its own way

This nakiri profile features a relatively flat edge designed for straight push cuts through vegetables

An octagonal WA handle crafted from stabilised birch burl provides a textured grip that complements the artistic blade finish

Each piece is hand-ground and sharpened by Shibata himself

This Mazaki Blue 2 Migaki Deba 180mm is a double-bevel Japanese fish knife best fit for users requiring a heavy blade for filleting fish and splitting bones

The blade is thin behind the edge and features a tsuchime hammered finish

Designed for slicing

The combination of precise heat treatment and thin grinding results in a knife suited for general purpose kitchen tasks including mincing

it requires standard care to maintain the etched Damascus pattern

The Hatsukokoro Hikari SLD Damascus Gyuto 210mm is a stainless-clad chef's knife best fit for first-timers

Forged entirely by Naoki Mazaki in Sanjo

they are the original creator of many slicing and turning kitchen tools