Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mmThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm is a single bevel sashimi knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. It features a Blue 2 (Aogami #2) carbon steel core at 6163 HRC, soft iron nimai cladding, and a kurouchi tsuchime finish. Sharpened by Tateo Myojin and forged by Toru Tamura, the 265 mm edge length blade has a sakimaru profile with a uniform finish across the kissaki. The octagonal

The Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm is a single-bevel sashimi knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. It features a Blue 2 (Aogami #2) carbon steel core at 61–63 HRC, soft iron nimai cladding, and a kurouchi tsuchime finish. Sharpened by Tateo Myojin and forged by Toru Tamura, the 265 mm edge length blade has a sakimaru profile with a uniform finish across the kissaki. The octagonal teak handle with marble ferrule and 216 g weight complete the build.

This yanagiba suits precise slicing of sashimi and raw seafood. The single-bevel geometry and carbon steel deliver a traditional cutting feel, while the kurouchi finish offers some rust protection. It requires regular drying and oiling to prevent corrosion. Sharpening is done on waterstones, and the soft iron cladding aids the process. The knife is heavier and thicker than typical double-bevel blades, creating more resistance in dense foods, so it is best reserved for its intended slicing role.

Blade measurements include a heel height of 34 mm, spine width of 3.9 mm at the heel, 2.9 mm mid-blade, and 1.2 mm near the tip. The kurouchi tsuchime finish pairs a dark forge scale with light hammer patterning, reducing drag and helping with food release. This line offers an alternative to polished yanagiba at a lower price, with fit and finish consistent across Myojin Riki Seisakusho's work.