The Hatsukokoro Shirasagi Honesuki is forged in Tosa, Kōchi by Toru Tamura and sharpened by Tateo Myojin. Its Aogami #2 (Blue #2) carbon-steel core uses soft-iron ni-mai construction with a Kurouchi Tsuchime finish. The stiff, right-handed single-bevel profile is designed for controlled poultry butchery—separating meat and connective tissue while working around bones and joints rather than chopping through bone.

This listing is for the blade only; a handle is not included.

Specifications

Brand / line: Hatsukokoro Shirasagi

Blacksmith: Toru Tamura

Sharpener: Tateo Myojin

Origin: Tosa, Kōchi, Japan

Shape: Honesuki

Steel: Aogami #2 (Blue #2) carbon steel

Cladding / construction: Soft-iron ni-mai

Finish: Kurouchi Tsuchime

Bevel: Right-handed single bevel

Hardness: Approximately 61–63 HRC

Nominal blade length: 150mm

Handle: Not included

Because this blade is handmade, measurements and finish will vary slightly from piece to piece.

Shop compatible custom handles.

Care and use

Aogami #2 is reactive carbon steel. Hand-wash and dry the blade immediately after use. Do not use a dishwasher. Apply a light coat of food-safe mineral oil before extended storage. Use the knife to work around poultry bones and joints; do not chop through hard bone or frozen food, and avoid lateral twisting.