Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm

Hatsukokoro Shirasagi Migaki Honesuki 150 mm

Sale price
$198
Regular price
$220
You save
$22 (10%)
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Product Information

Blade Length  145 mm
Total Length  280 mm
Steel  White #2 (Iron Clad)
Handle  Wenge 
Ferrule Buffalo Horn 
Rockwell 61
Height Spine to heel  46 mm
Width at Spine  4 mm
Weight  155 grams
Bevel  Single (Right Handed)

 

 Hatsukokoro Shirasagi


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. At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. 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

These migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind. This Honesuki features a thick spine and steep edge, while it was originally designed as a poultry butchery it can be used for many butchery tasks in addition to poultry butchery. Please be advised that this knife is not particularly sharp out of the box and will require an initial sharpening before use.

**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**

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.

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