Myojin Riki | SKU: HATS_W2KU_HO150

Hatsukokoro x Myojin Shirasagi White 2 Honesuki Boning Knife 150mm

Name: Hatsukokoro x Myojin Shirasagi White 2 Honesuki Boning Knife 150mm
Brand: Myojin Riki
SKU: HATS_W2KU_HO150
Price: 239.95 AUD
Availability: InStock

$239.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Shirasagi Blue 2 KU Single bevel
Profile	Honesuki / Boning, Garasuki
Bevel Type	Single Bevel
Weight	164 g 5.78 oz
Edge Length	145 mm .5.71 inch
Heel Height	43 mm .1.69 inch
Width @ Spine	4.2 mm 0.17 inch
Width @ Mid	3.3 mm 0.13 inch
Width @ 1cm from Tip	2.3 mm 0.09 inch
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	Nimai- Soft Iron Clad
Hardness (HRC)	60 - 64
Surface Finish	Kurouchi Tsuchime
Handle	Octagonal Black Chacate
Region	Tosa
Best for	Pro chefs Enthusiasts

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The Hatsukokoro by Myojin Shirasagi(白鷺)Blue 2 Kurouchi signle bevel is a line of "practical single bevel" knives produced by Myojin Riki Seisakusho and comisioned by Hatsukokoro. It has a twin sister line Shirasagi White 2 that offers a dofferent look made by same maker. If you are not familiar with Myojin is a father and son knife workshop based in Tosa prefecture, in the island of Shikoku. Father Tateo, is specialised in single bevel knife sharpening, whereas son Naohito Myojin specialises in double bevel knife sharpening, and Toru Tamura is their primary blacksmith.

This line as a single bevel line, is sharpened by Tateo Myojin(明神健) and forged by Toru Tamura(田村徹). Rarely, you can find not only the traditional profiles like yanagiba in this line, but also modern shapes like gyuto, all made in single bevel fashion. The fit and finish is superb as expected from Myojin Riki Seisakusho, a very uniform finish can be seen across the entire blade, even on the Kissaki of the Sakimaru Yanagiba, some other knives at highter price can have some trouble achieving that. Hatsukokoro have given this well-finished line a well deserved name Kirasagi(Little Egret), the smooth polish working in conjunction with the Kurouchi finishi, match the elegant white feather and dark beak of egret perfectly.

This line can be an opportunity for those who are interested in the experience of owning a single bevel knife, but found the Yanagiba, Deba and Usuba being too job-specific. Having a single bevel gyuto will give you an idea of how single bevel blade works, while not restrain you with what could be cut with it. In addition, the combination of Kurouchi and carbon steel will offer some level of rust protection while maintain that authentic carbon steel "cutting taste"

That being said, the single bevel construction does make these knives quite thicker than typical knives of same size and shape. This not only makes the knives heavier, but also create more resistance when cutting into denser food like potatos. However, the traditional single bevel knives in this line still have great value, with great fit and finish that are found on any blade sharpend by Myojin Riki Seisakusho, the Kurouchi finish and light Tsuchime pattern can make this line an interesting alternative to the typical shiny silver Yanagiba/Deba with quite a lower price. If you want that traditional look, the twin sister line Shirasagi White 2 line will off you the same level of craftsmanship.

Pros	Cons
Budget friendly Excellent fit and finish	Prone to rust Heavy

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Myojin Riki

The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

Profile: Honesuki

Boning, Garasuki
The Honesuki is a specialized Japanese kitchen knife, designed primarily for boning and preparing poultry. Its unique profile features a triangular shape with a pointed tip, ideal for maneuvering around bones and making precise cuts. Unlike Western boning knives, the Honesuki's stiff and narrow blade excels in precision work rather than cutting through bones. Crafted for durability and ease of use, it often comes with a single bevel edge, although double-bevel variants are also available for more versatility. Preferred for its agility and precision, the Honesuki is a favorite among chefs for deboning and preparing meat with minimal waste.
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Steel: White 2 / Shirogami #2
White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 60- 64
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Construction: Nimai- Soft Iron Clad

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.
The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.
If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.
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Finish: Kurouchi Tsuchime

The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.
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Handle Specs
Profile: Octagonal WA
Material:
- Black Chacate
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.
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