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Myojin Riki  |  SKU: HATS_B2KU_HO150

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki Boning Knife 150mm

$269.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro Shirasagi White 2 Single Bevel
Hardness (HRC)
Surface Finish Kasumi
Handle
Region Tosa
Best for
  • Pro chefs
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro by Myojin Shirasagi(白鷺)White 2 Kasumi signle bevel is a line of "practical single bevel" knives produced by Myojin Riki Seisakusho and comisioned by Hatsukokoro. It has a twin sister line Shirasagi Blue 2 Kurouchi that offers a dofferent look made by same maker. If you are not familiar with Myojin is a father and son knife workshop based in Tosa prefecture, in the island of Shikoku. Father Tateo, is specialised in single bevel knife sharpening, whereas son Naohito Myojin specialises in double bevel knife sharpening, and Toru Tamura is their primary blacksmith.

    This line as a single bevel line, is sharpened by Tateo Myojin(明神 健) and forged by Toru Tamura(田村 徹). Rarely, you can find not only the traditional profiles like yanagiba in this line, but also modern shapes like gyuto, all made in single bevel fashion. The fit and finish is superb as expected from Myojin Riki Seisakusho, a very uniform finish can be seen across the entire blade, even on the Kissaki of the Sakimaru Yanagiba, some other knives at highter price can have some trouble achieving that. Hatsukokoro have given this well-finished line a well deserved name Kirasagi(Little Egret), the smooth Migaki and Kasumi polish can be found found all across the blade, which build a beautiful imagery to the clean white feather of the egret.

    The line has few single bevel Gyuto options, which are quite unusual. They could be a way to try out the single bevel knife without limiting yourself to the very specific task like Yanagiba or Deba does, but the significantly thicker spine does increases the weight and resistance when cutting into food. The offset cutting direction of single bevel knife as well as the carbon steel-soft iron cladding combo limit the usage scenario of these blades.

    However, the traditional profiles like Yanagiba in this line are very good in terms of their value. The Yanagiba in this line have a maching if not a superior fit and finish compare to the Masamoto KS Kasumi line, but with the same steel and size, they comes at half of the price. If you have been keeping that Masamoto in cart for a long time but also been hesitating hitting that buy button due to the price tag, maybe look at this Shirasagi line as an alternative.

    Pros Cons
  • Excellent fit and finish
  • Great for professionals
  • Budget friendly
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  • Prone to rust
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
      7. Error: Steel nature unknown

    Myojin Riki

    The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

    • Profile:

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    • Construction: Nimai- Soft Iron Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

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    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • Handle Specs

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    Myojin Riki

    Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki Boning Knife 150mm

    $269.95

    Hatsukokoro (初心) is a new premium Japanese knife brand that work with a lot of famous makers, their goal is to introduce unique preimum kitchen knives to the market, without the establishment's premium pricing. K&S first introduced the Hatsukokoro by Yoshikane, featuring the icoinc Yoshikane SKD nashiji line. The latest work by them is the the single bevel line by Myojin Riki Seisakusho. 

    The Hatsukokoro by Myojin signle bevel is a line of  "practical single bevel" knives produced by Myojin Riki Seisakusho and comisioned by Hatsukokoro. If you are not familiar with Myojin is a father and son knife workshop based in Tosa prefecture, in the island of Shikoku. Father Tateo, is specialised in single bevel knife sharpening, whereas son Naohito Myojin specialises in double bevel knife sharpening, and Toru Tamura is their primary blacksmith. As a sidenote, Toru Tamura and Naohito Myojin are the makers of the Tetsujin brand which is distributed by Konosuke and a few other knife houses.  

    The Hatsukokoro by Myojin is of very high quality with excellent fit and finish. 

    Blacksmith: Toru Tamura (田村 徹)

    Sharpener: Tateo Myojin (明神 健雄)

     

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