Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 270mm

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 270mmThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 270mm is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features Aogami #2 carbon steel with a soft iron clad nimai construction and kurouchi tsuchime finish. The 270mm length suits home use and professional sashimi slicing tasks where long, slender blades ensure precision cuts

it requires drying after use to prevent rust despite offering easier maintenance than reactive carbon steels

The Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 175mm is a double-bevel Chuka Bocho best fit for users requiring a broad blade for slicing

and not as screw driver

while the etched damascus pattern distinguishes the Ryuhyo line within the Hatsukokoro range produced in Hyogo

This construction supports edge retention but requires specific sharpening attention due to the steel's hardness

fine-textured grip that polishes to highlight subtle grain patterns

The Hatsukokoro Kaijin Blue 2 K-tip Gyuto 210mm is a double-bevel chef’s knife with an angled kiritsuke tip and stainless-clad Aogami #2 core

This 120mm Ko-Bunka features a double bevel edge ground from Hitachi Blue 2 steel

Weighing 77g

180 mm 210 mm 240 mm Weight 140 g 160 g 203 g Total Length 313 mm 349 mm 382 mm Tip to Heel Length 172 mm 201 mm 230 mm Blade Height at Heel 44

I am often quite picky about the detail of the handle

This combination of hand-forged taper