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.
A Deba is a traditional Japanese filleting knife, but is often also used for deboning poultry as well as other things. The special thing about this particular Deba is the atypical "K-tip", which you don't see on this type of knife very often. We personally love the expression the slightly different tip gives.
- Hatsukokoro (Tosa)
- 165mm Deba
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Not rust free
- Aogami #2 (Blue #2)
- Japanese WA stock of walnut and buffalo horn
