Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")
Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")
Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")
Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")

Hatsukokoro

Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")

238,00€ 280,00€

Only 0 left in stock

Shirasagi Tsuchime Sakimaru Yanagi 270mm is a traditional Japanese knife used for preparing raw fish, especially for sashimi and nigiri sushi. Its length allows the user to slice the fish in one single pulling motion, that will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the tanto tip, which is, besides looking awesome, also an homage to the katana.

Traditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:

  • due to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,
  • for the same reason, once they get dull, they can be easily resharpened back to optimal shape.

Aogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.

BLADE SHAPE:
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. They have a single bevel, which can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. Yanagiba knives are usually 240-360 mm 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.

STEEL:
Aogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

LAMINATION:
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.

GEOMETRY:
It has a single bevel blade.

BLADE FINISH:
The upper part was left untreated – we call this a kuro-uchi finish (kuro - ‘black’), which is a layer of raw, protective patina on the outer steel. It gets a nice contrast from the kanji that bears the name of the smithy, Hatsukokoro (初心). The kireha (lower part of the blade or ‘blade road’) has a classic cloudy kasumi finish.

HANDLE:
Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.

Blade shape: Yanagiba

Steel type: Aogami #2

Blade construction: Ni-mai / kuro-uchi

Hardness (HRC scale): 63

Overall length: 420mm (16.5")

Blade length: 270mm (10.6")

Blade height: 35mm (1.4")

Spine thickness: 4.2mm (0.17")

Weight: 235g (8.3 oz)

Handle length: 144mm (5.7")

Handle type / wood: Japanese (Wa) style / Wenge

Kanji on the blade: "Hatsukokoro" 初心

Blacksmith: Hatsukokoro

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.

SHIPPING RATES:
- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

EXCEPTIONS:
- 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.

DELIVERY TIME:
- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

RETURNS:
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.

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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.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.

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