Hatsukokoro Yanagi Shirogami #2 Migaki 330mm (13")
✔︎ No import fees & duties - worldwide
- Knife Care
Hatsukokoro Yanagi Shirogami #2 Migaki 330mm (13") is a traditional Japanese knife for raw fish, especially for sashimi and nigiri sushi. Its length allows the user to slice the fish in one single pulling motion, which will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts.
The Yanagiba is designed for experienced users who understand the benefits of working with long blades. The extra-long cuts ensure the freshness, flavor, and preservation of the foods you cut.
The length of 330mm, together with the octagonal handle, embodies the essential nature of a traditional single-bevel knife, providing the ultimate sushi master experience. Given the length of the blade, this knife is recommended for experienced single-bevel knife users who appreciate the length of the knife and know how to use it to its full potential.
Traditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:
Yanagiba (literally ‘willow’, as its shape is reminiscent of a willow leaf) is one of the three traditional Japanese knives (others being deba and usuba), and it’s used for slicing raw fish. The single bevel blade can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible.
*The length of the cutting edge is 320mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 330mm.
Yanagiba knives are usually 240-360mm long, which allows the user to slice the sashimi in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.
Shirogami #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.
The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.
→ Read more about patina on our blog.
Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.
It has a single bevel blade (chisel bevel grind).
The blade has a high polish finish (also called migaki) and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. The upper part of the blade bears a subtle signature of the smithy Hatsukokoro (初心). The kireha (lower part of the blade or ‘blade road’) has a classic cloudy kasumi finish.
Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.
Blade shape: Yanagiba
Steel type: Shirogami #2
Blade construction: Ni-mai / kuro-uchi
Hardness (HRC scale): 63
Overall length: 485mm (19.1")
Blade length: 330mm (13")
Blade height: 38mm (1.5")
Spine thickness: 4.3mm (0.17")
Weight: 315g (11.1 oz)
Handle length: 153mm (6")
Handle type / wood: Japanese (Wa) style / Wenge
Kanji on the blade:
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
📩 Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
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