Hatsukokoro Shirasagi kurouchi aogami#2 kiritsuke yanagiba 300mm

• Hand-forged in Kochi, Japan by blacksmith Toru Tamura, with sharpening by Tateo Myojin for the Hatsukokoro brand
• 294mm / 11.57" blade made from Hitachi Aogami#2 (Blue#2) carbon steel
• Kurouchi finish provides a rustic look and added protection against corrosion
• Iron clad - will develop a protective patina over time
  
• Fitted with an octagonal teak handle and buffalo horn ferrule
  
• Ideal for professionals who need a longer blade for detailed slicing tasks
• Suitable for right-handed users only 

The Hatsukokoro Shirasagi kurouchi aogami#2 kiritsuke yanagiba 300mm is a handcrafted Japanese knife forged by blacksmith Toru Tamura (the same blacksmith for Tetsujin) and sharpened by Tateo Myojin. The core steel is aogami#2, known for its exceptional sharpness and edge retention. The blade features a kurouchi finish, providing a rustic aesthetic and added protection against corrosion. At 300mm in length, this kiritsuke yanagiba is an ideal size for professionals, offering a longer blade for efficient slicing and precise cuts.

Brand: Hatsukokoro
Series: Shirasagi
Blacksmith: Toru Tamura
Sharpener: Tateo Myojin (Naohito Myojin's father)
Producing Area: Kochi, Japan
Knife type: kiritsuke yanagiba
Purpose: Specialized knife for slicing raw fish
Finish: kurouchi 
Core steel: Hitachi aogami#2 (blue#2)
Steel type: carbon 
Cladding: iron clad

Overall length: 461mm
Blade length (heel to tip): 294mm / 11.57"
Blade height at the heel: 37.9mm
Spine thickness at the handle: 4.2mm
Spine thickness at the heel: 4.1mm
Spine thickness midway: 3.1mm
Spine thickness 1cm from tip: 2.0mm
Weight: 255g
Edge/bevel: single bevel
Handle: octagonal teak with buffalo horn ferrule
Hand orientation: right-handed
Saya/ sheath: Not included

Note:
a. For the care and maintenance of Japanese knives, such as this Hatsukokoro Shirasagi kurouchi aogami#2 kiritsuke yanagiba knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.

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