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Home | Japanese Kitchen Knives | Hatsukokoro Shirasagi 240mm Yanagi Aogami 2 Kurouchi Ebony Handle

Hatsukokoro Shirasagi 240mm Yanagi Aogami 2 Kurouchi Ebony Handle

$248.00
$248.00
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The Shirasagi series is made in Tosa, Japan by Blacksmith Tamura Toru of Testusjin Hamono and sharpened by single-bevel specialist Myojin Tateo, son of Myojin Naohito.

Forged in the Ni-Mai style, 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.

These have a wide bevel grind with medium thin geometry behind the edge. The finish is not super meticulous, but this helps to keep them affordable. 

Aogami has a good edge life in that it cuts well as it dulls, it's edge formation can vary by the smith's treatment of it but we are very encouraged by the edges these take. 

Aogami 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: Yanagi
Size: 240mm
Steel Type: Ni-mai Carbon Steel
Steel: Aogami 2
Handle: Ebony Handle
Total Length: 389mm
Edge Length: 233mm
Handle to Tip Length: 245mm
Blade Height: 31mm
Thickness: 3.8mm
Handle Length: 144mm
Weight: 200g
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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