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 Shirahama series is hand forged in Sakai, Japan in 3 layers - Shirogami #2 (white steel) in the core and soft iron on the outside. Shirogami becomes phenomenally sharp, and is wonderfully easy to sharpen. Always remember to wipe the knife after use to avoid rust, as the knife is made of carbon steel.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series | Hatsukokoro/Shirahama |
| Type |
Gyuto/Chef's knife |
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Shirogami #2 (White Steel) & Soft Iron |
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50/50 |
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Octagonal (WA) Stock in Walnut with Buffalo Horn Ferrule |
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NO! |
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62-63 |
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Specs (May vary slightly because the knife is handmade) |
Length: 210mm. Height: 50mm. Weight: 160g. Width out of the handle: 2.4mm. |
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
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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