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Hatsukokoro Yanagi Shirogami #2 Migaki 300mm (11.8″) Sale
$153.00
- Description
- Size Guide
Description
Description
Hatsukokoro Yanagi Shirogami #2 Migaki 300mm (11.8″)
Hatsukokoro Yanagi Shirogami #2 Migaki 300mm (11.8″) is a traditional Japanese knife for raw fish, especially for sashimi and nigiri sushi. Its length allows the user to slice the fish in one single pulling motion, which will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts.
The Yanagiba is designed for experienced users who understand the benefits of working with long blades. The extra-long cuts ensure the freshness, flavor, and preservation of the foods you cut.
The length of 300mm, together with the octagonal handle, embodies the essential nature of a traditional single-bevel knife, providing the ultimate sushi master experience. Given the length of the blade, this knife is recommended for experienced single-bevel knife users who appreciate the length of the knife and know how to use it to its full potential.
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Traditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:
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BLADE SHAPE:
Yanagiba (literally ‘willow’, as its shape is reminiscent of a willow leaf) is one of the three traditional Japanese knives (others being deba and usuba), and it’s used for slicing raw fish. The single bevel blade can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible.
*The length of the cutting edge is 290mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.
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Yanagiba knives are usually 240-360mm long, which allows the user to slice the sashimi in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue. |
STEEL:
Shirogami #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.
The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.
→ Read more about patina on our blog.
LAMINATION:
Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.
GEOMETRY:
It has a single bevel blade (chisel bevel grind).
BLADE FINISH:
The blade has a high polish finish (also called migaki) and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. The upper part of the blade bears a subtle signature of the smithy Hatsukokoro (初心). The kireha (lower part of the blade or ‘blade road’) has a classic cloudy kasumi finish.
HANDLE:
Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.
