YARD SALE: Yanagiba, shirogami 2, polished finish - Hatsukokoro Shirasagi
YARD SALE SECOND: small area of rust to back of blade. As pictured. We consider this a cosmetic imperfection.
IMAGERY ON BLACK BACKGROUND IS OUR STANDARD PHOTOGRAPHY FOR THIS RANGE OF KNIVES. ANY IMPERFECTION IS RECORDED IN ADDIRTIONAL PHOTOS ON A WOODEN BACKGROUND. ANY QUESTIONS, PLEASE SHOUT
Hatsukokoro have come up with an excellent range of knives - all single bevel Japanese style knives for right handers.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.
FINISH: Polished
HANDLE: Octagonal teak handle with buffalo horn ferrule
BLADE LENGTH: 270, 300 or 330mm.
MAKER: Hatsukokoro
RANGE: Shirasagi
BEST FOR: Single bevel lovers.
SAUNDERS SAYS: "Niche but deeply cool."
YARD SALE SECOND: small area of rust to back of blade. As pictured. We consider this a cosmetic imperfection.
IMAGERY ON BLACK BACKGROUND IS OUR STANDARD PHOTOGRAPHY FOR THIS RANGE OF KNIVES. ANY IMPERFECTION IS RECORDED IN ADDIRTIONAL PHOTOS ON A WOODEN BACKGROUND. ANY QUESTIONS, PLEASE SHOUT
Hatsukokoro have come up with an excellent range of knives - all single bevel Japanese style knives for right handers.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.
FINISH: Polished
HANDLE: Octagonal teak handle with buffalo horn ferrule
BLADE LENGTH: 270, 300 or 330mm.
MAKER: Hatsukokoro
RANGE: Shirasagi
BEST FOR: Single bevel lovers.
SAUNDERS SAYS: "Niche but deeply cool."
Description
YARD SALE SECOND: small area of rust to back of blade. As pictured. We consider this a cosmetic imperfection.
IMAGERY ON BLACK BACKGROUND IS OUR STANDARD PHOTOGRAPHY FOR THIS RANGE OF KNIVES. ANY IMPERFECTION IS RECORDED IN ADDIRTIONAL PHOTOS ON A WOODEN BACKGROUND. ANY QUESTIONS, PLEASE SHOUT
Hatsukokoro have come up with an excellent range of knives - all single bevel Japanese style knives for right handers.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.
FINISH: Polished
HANDLE: Octagonal teak handle with buffalo horn ferrule
BLADE LENGTH: 270, 300 or 330mm.
MAKER: Hatsukokoro
RANGE: Shirasagi
BEST FOR: Single bevel lovers.
SAUNDERS SAYS: "Niche but deeply cool."
