Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 300mm

Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 300mmThe Hatsukokoro x Myojin Shirasagi White 2 K tip Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features a reactive White 2 carbon steel core with soft iron cladding in a kasumi finish. The K tip profile provides a defined point for fine cutting tasks alongside traditional long draw slicing, while the 300mm length suits

or 180mm metal part lengths to match your plating style and dining needs

The wear-resistance property of PM steel can sometimes be a double-sword for kitchen knives

Crafted by fourth-generation Echizen blacksmith Kunio Masutani

Grit: Coarse (140grit)

therefore they won't peel off like Teflon coationg

1mm at the spine to 0

Use them as a charcuterie knife

offering corrosion resistance and edge retention at 60-61 HRC

Ginsanko core with stainless clad Hardness

The blade has a spine thickness of 2

The K-tip geometry pairs an angled point with a flatter edge to facilitate scoring

0mm at the heel spine and tapering to 0