| Brand / Blacksmith: | Hatsukokoro |
| Series: | Shirasagi |
| Knife type: | Yanagiba 270 |
| Blade Length / Total length (mm): | 260/420 |
| Grind: | Single Bevel |
| Finish: | Polished |
| Steel type: | White 2 |
| Forging method: | San Mai |
| HRC hardness: | 62 |
| Handle type / Material / Ferrule: | Octagonal / Wenge / Horn |
| Spine Thickness at heel / tip (mm): | 4,3 |
| Blade height at heel (mm): | 34 |
| Weight (gr): | 210 |
| Notes: |
-
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful Wenge Wa octagonal handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
-
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 240mm size can suit both experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Gyuto Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 50 Weight (gr): 168 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is the most common and can suit both home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Kiritsuke Blade Length / Total length (mm): 195 / 345 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 53 Weight (gr): 163 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 240mm size can suit both experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Kiritsuke Blade Length / Total length (mm): 225 / 377 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 53 Weight (gr): 180 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). The Nakiri is the ideal knife for vegetables and therefore the loved one by most vegeterians. The 180mm size is for use by experienced home cooks and professionals. Very thin, slides through vegetables with ease, and protects them from cell damage, thus improving their taste and hygiene.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Nakiri Blade Length / Total length (mm): 165 / 315 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 52 Weight (gr): 155 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in a very suitable size at 255mm (between the two most common sizes 240mm and 270mm).
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Sujihiki Blade Length / Total length (mm): 242 / 395 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 40 Weight (gr): 150 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. The Bunka is a multi-purpose knife, similar to Nakiri, with usually a higher profile and a slightly different nose shape. Recommended mainly for push cut, slice and chopping cutting techniques.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Bunka 180 Blade Length / Total length (mm): 170 / 315 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 48 Weight (gr): 147 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 210mm size can suit both home cooks and professionals, being the most common Gyuto size.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 210 Blade Length / Total length (mm): 200 / 345 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 48 Weight (gr): 157 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 240mm size can suit both more experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 240 mm Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 47 Weight (gr): 177 Notes: -
Led by 4th generation blacksmith Kazuomi Yamamoto, Yoshikane Hamono is a Japanese knife making company in Sanjo City, Niigata perfecture with over 100 years history. Founded in 1919 by Shimotajima, Yoshikane Hamono has been hand forging knives for 4 generations. The SKD11 Nashiji series (for which Yoshikane is famous) featured in our e-shop, is a semi-stainless steel with a very high carbon content (1.4 – 1.6), that can reach hardness up to HRC 64. That means excellent edge retention but at the same time this steel is easy to sharpen. It is stainless cladded therefore it requires less maintenance than a carbon steel knife. The fit and finish are impeccable and even though it’s not a laser but rather a sturdy knife, it’s very light and nimble with an impressive tapering down the spine. Very thin behind the edge and razor sharp out of the box. Fitted with a beautiful octagonal Wa Wenge handle. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. The 210mm is the most common size among both home cooks and professionals.
Brand / Blacksmith: Yoshikane Series: SKD Nashiji Knife type: Gyuto 210 Blade Length / Total length (mm): 213 / 360 Grind: 50 / 50 Finish: Nashiji Steel type: SKD Forging method: San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 3.6 / 0.2 Blade height at heel (mm): 46 Weight (gr): 159 Notes: -
Led by 4th generation blacksmith Kazuomi Yamamoto, Yoshikane Hamono is a Japanese knife making company in Sanjo City, Niigata perfecture with over 100 years history. Founded in 1919 by Shimotajima, Yoshikane Hamono has been hand forging knives for 4 generations. The SKD11 Nashiji series (for which Yoshikane is famous) featured in our e-shop, is a semi-stainless steel with a very high carbon content (1.4 – 1.6), that can reach hardness up to HRC 64. That means excellent edge retention but at the same time this steel is easy to sharpen. It is stainless cladded therefore it requires less maintenance than a carbon steel knife. The fit and finish are impeccable and even though it’s not a laser but rather a sturdy knife, it’s very light and nimble with an impressive tapering down the spine. Very thin behind the edge and razor sharp out of the box. Fitted with a beautiful octagonal Wa Wenge handle. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. The 240mm is the size recommended for both experienced home cooks and professionals.
Brand / Blacksmith: Yoshikane Series: White-2 Knife type: Gyuto 240 Blade Length / Total length (mm): 240/400 Grind: 50 / 50 Finish: Nashiji Steel type: White-2 (Stainless clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2,8/0,25 Blade height at heel (mm): 50 Weight (gr): 190 Notes: -
Led by 4th generation blacksmith Kazuomi Yamamoto, Yoshikane Hamono is a Japanese knife making company in Sanjo City, Niigata perfecture with over 100 years history. Founded in 1919 by Shimotajima, Yoshikane Hamono has been hand forging knives for 4 generations. The White 2 (Shirogami-2) Nashiji series featured in our e-shop, is a stainless clad knife, made with the easy to sharpen and great edge retention Shirogami 2 core steel that can reach hardness up to HRC 62-63. It is stainless cladded therefore it requires less maintenance than a carbon steel knife. The fit and finish are impeccable and even though it’s not a laser but rather a sturdy knife, it’s very light and nimble with an impressive tapering down the spine. Very thin behind the edge and razor sharp out of the box. This 210mm Kiritsuke made by Yoshikane, combines great looks , excellent sharpness and edge retention as it is made from one the best carbon Japanese steels, the famous White - 2 (Shirogami-2). Fitted with a wenge octagonal handle makes this one a true beauty in the kitchen! An all-around knife that many Japanese but also European cooks choose as their everyday cutting tool.
Brand / Blacksmith: Yoshikane Series: White-2 Knife type: Kiritsuke 210 Blade Length / Total length (mm): 210/365 Grind: 50 / 50 Finish: Nashiji Steel type: White-2 (Stainless clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 3/0,25 Blade height at heel (mm): 50 Weight (gr): 178 Notes:
