Myojin Riki | SKU: HATS_SHW2_DB195

Hatsukokoro x Myojin Shirasagi White 2 Deba 195mm

Name: Hatsukokoro x Myojin Shirasagi White 2 Deba 195mm
Brand: Myojin Riki
SKU: HATS_SHW2_DB195
Price: 369.95 AUD
Availability: InStock

$369.95

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Pickup currently unavailable at Crows Nest

Detailed Specifications

Line	Hatsukokoro Shirasagi White 2 Single Bevel
Profile	Deba
Bevel Type	Single Bevel
Weight	358 g \| 12.6 oz
Edge Length	200 mm \| 7 7/8″
Heel Height	58 mm \| 2 9/32″
Width @ Heel	7.6 mm \| 19/64″
Width @ Mid	6.1 mm \| 15/64″
Width @ 1cm from Tip	3.6 mm \| 9/64″
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	Nimai- Soft Iron Clad
Hardness (HRC)	60 - 64
Surface Finish	Kasumi
Handle	Octagonal Wenge Handle Black Ferrule
Region	Tosa
Best for	Pro chefs Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Hatsukokoro by Myojin Shirasagi(白鷺)White 2 Kasumi 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 Blue 2 Kurouchi 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 Migaki and Kasumi polish can be found found all across the blade, which build a beautiful imagery to the clean white feather of the egret.

The line has few single bevel Gyuto options, which are quite unusual. They could be a way to try out the single bevel knife without limiting yourself to the very specific task like Yanagiba or Deba does, but the significantly thicker spine does increases the weight and resistance when cutting into food. The offset cutting direction of single bevel knife as well as the carbon steel-soft iron cladding combo limit the usage scenario of these blades.

However, the traditional profiles like Yanagiba in this line are very good in terms of their value. The Yanagiba in this line have a maching if not a superior fit and finish compare to the Masamoto KS Kasumi line, but with the same steel and size, they comes at half of the price. If you have been keeping that Masamoto in cart for a long time but also been hesitating hitting that buy button due to the price tag, maybe look at this Shirasagi line as an alternative.

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: Deba

A deba knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Here are some key characteristics and features of a deba knife:

Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.
Slide for more >>
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
<< Slide for more >>
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.
<< Slide for more >>
Finish: Kasumi

A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.
<< Slide for more >>
Handle Specs
Profile: Octagonal WA
Material:
- Wenge
Octagonal wenge wood handles on kitchen knives offer a combination of functionality and aesthetics tailored specifically for culinary tasks. Crafted from durable wenge wood, these handles ensure longevity and resilience to the rigors of kitchen use, standing up to moisture, heat, and frequent handling. The octagonal shape isn't just about style; it's designed to fit comfortably in the hand, providing a secure grip and optimal control, enhancing the user's culinary precision.
In the kitchen, where attention to detail is paramount, the ergonomic design of the wenge wood handle becomes particularly advantageous. Whether slicing, chopping, or mincing ingredients, the handle's comfortable grip minimizes hand fatigue and enables the chef to maintain a steady hand for consistent and precise cuts.
Visually, the dark hue and distinct grain pattern of wenge wood add a touch of elegance to any kitchen knife. The natural beauty of the wood complements the blade, creating a striking contrast that elevates the overall aesthetic appeal of the knife.
Furthermore, the balance achieved by the octagonal shape of the handle enhances the knife's maneuverability, allowing for smooth and controlled cutting motions. This balance is essential for achieving uniform slices and enhancing the overall user experience in the kitchen.
In summary, a wenge wood handle on a kitchen knife combines durability, comfort, and style, making it a practical and visually appealing choice for home cooks and professional chefs alike.
<< Slide for more