Hatsukokoro x Shimizu Ginsan Single Bevel

This is a small batch of items that Hatsukokoro acquired from sharpener Masaya Shimizu, who recently became independent from Yamawaki Hamono. As a sharpener who focuses on single bevel sharpening, this Ginsan lineup is executed pretty well despite this unique and difficult profile.

The noticeable characteristic of this line is the pronounced Sori(反り) in the spine, a common characteristic that appears on the Katana. Compared with the standard straight profile, this shape is better performing in deeper cuts into a larger chunk of protein while offering a more unique look. And we do see this type of unique look Yanagiba appears on special occasions like the cut on a big tuna in the opening stage of the Omakase course.

The execution of the knife matches well to the expectation I would have on a seasoned Sakai sharpener, with uniform brushed/Migaki polish across Hira, bevel and Urasuki. The polished spine has a subtle dome and the choil is properly chamfered and squared off. The material choice is Ginsan, a very typical steel used for forging but yet easy to sharpen and look after, although comes usually at a premium price, it would significantly improve the usability of the knife especially when wiping the knife down isn’t always an option.

The highlight of the knife would be the strong Sori and distinctly defined tip geometry on the Kiritsuke models, which is great in performing long and deep slicing tasks. The unique  shape is paired with a simple yet classic look, which makes these knives perfect gift or attention grabber for Sushi chefs. The Damascus version of the knife offers a more dazzling look, the smooth layering of the Damascus cladding kept the visual language simple, yet the distinct layer highlights the geometry of the Kiritsuke tip and gives the knife a sharp appearance.