Hand-forged in Kochi, Japan by blacksmith Toru Tamura, with sharpening by Tateo Myojin for the Hatsukokoro brand
291mm / 11.46" 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 yanagiba 300mm is a handcrafted Japanese knife forged by Toru Tamura. It features a core of aogami#2 steel, known for its excellent edge retention and sharpness. The blade's kurouchi finish provides a rustic, traditional appearance. Tateo Myojin, father of Naohito Myojin, is the sharpener. At 300mm, the blade length is well-suited for professional sushi chefs.
This yanagiba knife is designed specifically for slicing raw fish in the preparation of sushi and sashimi. Its long, slender blade allows for clean, precise cuts with minimal cellular damage to the fish, preserving its texture and flavor. The knife excels at creating thin, even slices of fish for nigiri sushi or larger cuts for sashimi presentation.
Overall length: 449mm Blade length (heel to tip): 291mm / 11.46" Blade height at the heel: 34.2mm Spine thickness: • at the handle: 4.2mm • at the heel: 4.0mm • midway: 3.2mm • 1cm from the tip: 1.2mm Weight: 241g Edge/bevel: single bevel Handle: octagonal wenge with buffalo horn ferrule Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this Hatsukokoro Shirasagi kurouchi aogami#2 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. ··•··
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
