Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 330mmThe Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring a Kanto style slicer with a rounded tip. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel clad in soft iron with a kasumi finish. The sakimaru takohiki profile provides a flat edge and concave urasuki back designed to draw clean slices through raw fish in one smooth pull, while the

enhancing the overall cooking experience

The tsuchime matt migaki finish distinguishes this 170mm cutting edge within the Nigara SG2 line

9mm near the tip

this blade features an SG2 powdered stainless steel core clad in 25 layers of forged stainless damascus per side

Grit: Coarse (140grit)

providing material for a pronounced convex grind that distinguishes it from thinner geometry in the range

and classic wa-handle construction suits users requiring dedicated vegetable knives for Japanese cuisine techniques

The Hatsukokoro Hayabusa Aogami Super Migaki Bunka 180mm is a stainless-clad carbon steel knife best fit for first-timers and students seeking high-performance cutting geometry

SG2 steel achieves 62-64 HRC hardness through Kato's masterful heat treatment

Each blade is crafted around a core of pure high-carbon stainless steel

making it semi-stainless with good edge retention derived from molybdenum and vanadium carbides

reflecting Takeshi Saji's signature fusion of traditional Japanese bushcraft techniques with Western design elements