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Myojin Riki  |  SKU: HATMY_B2KU_YA270

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 270mm

$379.95
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Pickup available at 2 Bishop St

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Detailed Specifications
Line Hatsukokoro Shirasagi Blue 2 KU Single bevel
Profile Yanagiba
Bevel Type Single Bevel
Weight 201 g | 7.1 oz
Edge Length 259 mm | 10 13/64″
Heel Height 34 mm | 1 11/32″
Width @ Spine 4.1 mm | 5/32″
Width @ Mid 3.4 mm | 9/64″
Width @ 1cm from Tip 1.4 mm | 1/16″
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Nimai- Soft Iron Clad
Hardness (HRC) 61 - 63
Surface Finish Kurouchi Tsuchime
Handle Octagonal Teak Black Ferrule
Region Tosa
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • 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)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.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. 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: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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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:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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