Description & specifications
Hatsukokoro is a brand that works with some of the best blacksmiths and grinders in Japan. This means that they are not only limited to a few steel types or grinds, but actually have the opportunity to work on and develop a lot of different knives with different steel types, geometry, grinds and finishes.
The Shirasagi series consists of traditional Japanese knives, which means they are only sharpened on the right side, which means that these knives are exclusively intended for the right hand. They are forged in Tosa and sharpened by the highly recognized grinding workshop, Myojin Riki Seisakusho.
The knife is forged in 2 layers (ni-mai) with Aogami-2 (blue 2) as core steel, it is one of the classic Japanese carbon steel types. This means that the knife can rust if care is not taken. These knives have a fairly defining primary edge, which means that the sharpening work takes significantly longer than a normal knife, therefore it makes very good sense to forge them in carbon steel, as it is much easier to sharpen.
Honesuki is a Japanese type of boning that is mainly used for poultry, but is certainly not limited to just that. Over the years, this type has also gained traction in many Western kitchens and is now used extensively by many chefs, fellow enthusiasts and amateur chefs worldwide.
- Hatsukokoro (Tosa)
- 150mm Honesuki
- Not rust free
- Aogami #2 (Blue #2)
- Japanese WA stock of walnut and buffalo horn
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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