Hatsukokoro Shirasagi Kurouchi Yanagiba 295 mm

Sale price
$361.20
Regular price
$424.95
You save
$63.75 (16%)
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SPECIFICATIONS

Blade Length  295 mm
Total Length  452 mm
Steel  Aogami (Blue #2)
Handle  Wenge
Ferrule Buffalo Horn
Rockwell 61-63
Height Spine to heel  35 mm
Width at Spine  4 mm
Weight  252 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. 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
    CARE INSTRUCTIONS

    Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

    • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
    • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
    • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
    • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
    • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
    • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
    SHIPPING & RETURNS

    All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

    We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.

    Curbside pick-up is available at both our Hamilton and Etobicoke locations.

    To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

    More questions? Check out our shipping policy, our return policy, or reach out to us directly.

    KNIFE SHAPE

    THE YANAGIBA

    The Yanagiba is a traditional, single beveled, Japanese fish slicing knife, primarily used to slice and skin boneless fish fillets. They feature a long, slender blade, allowing the user to make long drawing strokes for the perfect slice. Being single beveled, they angle in from only one side of the blade and thus are super sharp. Minimizing cellular damage to raw fish before consuming it preserves the freshness, texture, and flavour of the fish. The Yanagiba does just that, making it the preferred tool for Japanese sushi chefs when slicing sashimi.

    STEEL TYPE

    AOGAMI #2

    AKA Blue #2: This steel is highly regarded among blacksmiths and knife enthusiasts for its edge retention and ease of sharpening. It’s made by combining white steel with chromium and tungsten, which makes it slightly less susceptible to rust than white carbon steel and improves its edge retention. It’s great for those looking for good edge retention and easy sharpening.

    Chemical Composition:
    C 1.05-1.15% | Cr 0.2-0.5% | W 1.0-1.5%

    COMPOSITION

    IRON CLAD

    HIGH MAINTENANCE

    Iron clad knives are composed of three layers of material: iron coating the outside with carbon steel inside. All layers are susceptible to rust and discolouration, so they must be kept dry and clean by wiping them down immediately after use. They will develop a patina (a darkening of the steel; blue, dark grey, and sometimes black colouration of the blade) no matter how well they are cared for. Iron clad knives are great for those who plan to thin and polish their blades, as iron is much easier to work with than stainless steel.

    THE BLACKSMITH

    HATSUKOKORO

    Hatsukokoro are masters of smithing, sharpening, and handle making. They 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 professionals and home cooks.

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