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Home | Japanese Kitchen Knives | Hatsukokoro Shirasagi 210mm Kiritsuke Gyuto Single Bevel Shirogami 2 A

Hatsukokoro Shirasagi 210mm Kiritsuke Gyuto Single Bevel Shirogami 2 Angled Wenge

$292.00
$292.00
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The Shirasagi series is made in Tosa, Japan by Blacksmith Tamura Toru of Testusjin Hamono using Ni-Mai technique. These single bevel knives are sharpened by single-bevel specialist Myojin Tateo, son of Myojin Naohito.

Ni-mai is a specialized double forging technique that applies soft cladding only to the cutting side of the knife. This technique is not common to the Tosa region.

Shirogami gets phenomenally sharp more easily than many other steels that are alloyed for longer edge life, while it is not pre-engineered for edge life, it is a sharpeners dream steel. It is a blank canvas for experimenting with different finishing stones. 

Shirogami is a reactive carbon steel. It should be dried immediately after use to avoid rusting. It will patina with normal use. No soaking or dishwasher. Rust can be removed with a light abrasive.


Brand: Hatsukokoro
Smith: Tamura Toru
Sharpener: Myojin Tateo
Producing Area: Tosa, Japan
Profile: Kiritsuke Gyuto
Size: 210mm
Steel Type: Ni-Mai Carbon Steel
Steel: Shirogami 2
Handle: Angled Wenge
Total Length: 350mm
Edge Length: 201mm
Handle to Tip Length: 215mm
Blade Height: 47mm
Thickness: 4.2mm
Handle Length: 134mm
Weight: 228g
Hand Orientation: Right-Handed

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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