| Brand / Blacksmith | Hatsukokoro |
| Series: | Sentan |
| Knife type: | Chinese Cleaver 200mm |
| Blade Length / Total length (mm): | 195/295 |
| Grind: | 50/50 |
| Finish: | Kurouchi |
| Steel type: | Shorgami-2 (White-2) - Stainless clad |
| Forging method: | San Mai |
| HRC hardness: | 60-61 |
| Handle type / Material / Ferrule: | Wood handle / stainless ferule |
| Spine Thickness at heel / tip (mm): | 2,4 |
| Blade height at heel (mm): | 87 |
| Weight (gr): | 289 |
| Notes: |
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The Sentan Chinese cleaver is the traditional cleaver used by almost all chefs in Chinese kitchens. Actually is usually the only knife they use for bigger or smaller more delicate tasks. It’s a thin and light cleaver, designed mainly for vegetable cutting. The Sentan range is made in China under the specifications required by Hatsukokoro and is forged by White-2 (Shirogami-2) carbon steel but with a stainless clad for easier maintenance and features the traditional handle of Chinese cleavers. HRC is at 62. The 200mm takes some time to get used to but then it’s very easy to handle.
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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 teak wood Wa octagonal handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is ideal to be used for filleting smaller but also medium fish. 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.
Brand / Blacksmith: Hatsukokoro Series: Shirasagi Knife type: Deba Blade Length / Total length (mm): 153 / 300 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): 6,7 Blade height at heel (mm): 50 Weight (gr): 249 Notes: -
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 Teak wood Wa octagonal handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used for filleting medium to large size fish. 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.
Brand / Blacksmith: Hatsukokoro Series: Shirasagi Knife type: Deba Blade Length / Total length (mm): 167 / 315 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): 6,7 Blade height at heel (mm): 52 Weight (gr): 278 Notes: -
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. The Shirasagi line is made of Shirogami - 2 Carbon steel (White-2) and features a satin finish. Has a Wa Wenge handle and these series are designed for hard heavy duty professional work. The Honesuki is a rather small knife specifically created for filleting chicken and poultry. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you ‘re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing. The 150mm is the most common size. 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.
Brand / Blacksmith Hatsukokoro Series: Shirasagi Knife type: Honesuki 150 Blade Length / Total length (mm): 141/281 Grind: Single Bevel Finish: Polished Steel type: Shirogami - 2 (White-2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 4,3/0,4 Blade height at heel (mm): 43,5 Weight (gr): 155 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.
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: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto. 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.
Brand / Blacksmith: Masamoto Series: KK Knife type: Yanagiba 270 Blade Length / Total length (mm): 265/430 Grind: Single Bevel Finish: Kasumi Steel type: Shirogami-2 (white-2) Forging method: Ni-Mai HRC hardness: 61 Handle type / Material / Ferrule: D-shaped / Magnolia / Buffalo Horn Spine Thickness at heel / tip (mm): 4 Blade height at heel (mm): 38 Weight (gr): 189 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: -
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 240mm 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 Nashiji Knife type: Kiritsuke 240 Blade Length / Total length (mm): 241/401 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): 3,1/0,3 Blade height at heel (mm): 58 Weight (gr): 241 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The KS 240mm Gyuto is the big brother of the 210mm and again one of the most sought after knives in the world. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. This knife have achieved a legendary status and it is made from White 2 steel, famous for its purity and sharpness. It takes very easy a razor sharp edge so this one is the ultimate choice for the ones seeking an extra sharp knife. Fitted with a classic D-shaped Magnolia handle that fits well an all hands.
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.Brand / Blacksmith: Masamoto Series: KS Knife type: Gyuto Blade Length / Total length (mm): 250 / 400 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2 Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Black Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,40 Blade height at heel (mm): 49 Weight (gr): 169 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and 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. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 240mm is perfect for those who want a nimble slicer or they work in tight spaces. 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.
Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 250 / 410 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,40 Blade height at heel (mm): 35 Weight (gr): 119 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and 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. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 270mm blade lenght is the most common choice among slicer lovers.
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.Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 280 / 445 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 38 Weight (gr): 134 Notes:
