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Blade Length | 290 mm |
Total Length | 453mm |
Steel | Aogami (Blue #2) |
Handle | Wenge |
Ferrule | Buffalo Horn |
Rockwell | 61-63 |
Height Spine to heel | 38 mm |
Width at Spine | 4.33 mm |
Weight | 287 grams |
Bevel | Single (Right Handed) |
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The Knife
The Yanagiba is a single bevelled knife, traditionally used for slicing fish and proteins. The long blade allows for effortless one stroke cuts, where the considerable weight of the blade will do most of, if not all the work. It is important to note that yanagiba are very thin behind the edge, and should not be used for rough tasks. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 180mm and 360mm in length. This knife is single beveled and is meant to be used by right handed users.
142 JAMES ST. S HAMILTON ON L8P3A2
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195 NORSEMAN ST UNIT 14 ETOBICOKE ON M8Z0E9
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SUNDAY : CLOSED
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