The Hatsukokoro Shirasagi Yanagiba is forged in Tosa, Kōchi by Toru Tamura and sharpened by Tateo Myojin. It pairs an Aogami #2 (Blue #2) carbon-steel core with soft-iron ni-mai construction and a Kurouchi Tsuchime finish. This right-handed single-bevel slicer is designed for long draw cuts through boneless fish and other proteins, making it well suited to sashimi and sushi preparation.

Specifications

Brand / line: Hatsukokoro Shirasagi

Blacksmith: Toru Tamura

Sharpener: Tateo Myojin

Origin: Tosa, Kōchi, Japan

Shape: Yanagiba

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: 270mm

Measured edge length: Approximately 265mm

Heel height: Approximately 33.5mm

Spine thickness: Approximately 4.12mm at the heel and 3.31mm at mid-blade

Weight: Approximately 206g

Handle: Octagonal wood wa handle with black buffalo-horn ferrule

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

Care and use

Aogami #2 is reactive carbon steel. Hand-wash and dry the knife immediately after use. Do not use a dishwasher. Apply a light coat of food-safe mineral oil before extended storage. Use smooth draw cuts through boneless fish and proteins; do not cut bone, frozen food or other hard materials, and avoid lateral twisting.