Hatsukokoro Shirasagi Blue #2 Single Bevel Gyuto 210mm – Walnut Handle

Overview

The Hatsukokoro Shirasagi Blue #2 Gyuto 210mm with walnut handle brings a traditional Japanese single-bevel grind to a familiar chef-knife profile. Built for right-handed use, it pairs an Aogami #2 carbon-steel edge with reactive soft-iron cladding. The textured kurouchi face, broad polished bevel and octagonal walnut handle give this knife a distinctly handmade character.

This is a substantial gyuto for cooks who enjoy deliberate slicing and controlled push cuts. Its asymmetric grind has a different feel from a conventional double-bevel chef knife and can steer through food. Allow time to learn its cutting angle, particularly with firm vegetables. The Shirasagi line is forged by Toru Tamura and sharpened by Tateo Myojin at Myojin Riki Seisakusho in Kochi, Japan.

Common Questions

Is this gyuto suitable for left-handed cooks?
No. This is the right-handed single-bevel version. Its blade geometry is directional, even though the octagonal handle can be held in either hand.

Is it a good first Japanese knife?
It suits enthusiasts and cooks who specifically want to learn single-bevel technique and carbon-steel care. A conventional double-bevel gyuto is generally easier for a beginner to use and maintain.

How do I care for and sharpen it?
Wash by hand and dry immediately, including the handle junction. Both the core and cladding can rust, and a patina develops with use. Apply a thin coat of Tsubaki oil before extended storage. Maintain the original single-bevel geometry on waterstones; avoid pull-through sharpeners. Our knife sharpening service is available for professional edge care.

Specifications

• Brand: Hatsukokoro
• Series: Shirasagi
• Knife Type: Gyuto
• Core Steel: Aogami #2 / Blue #2 carbon steel
• Cladding Type: Soft iron, ni-mai construction
• Blade Length: 210mm nominal size
• Bevel: Single bevel, right-handed
• Finish: Kurouchi with a polished wide bevel
• Handle Material: Octagonal walnut with black ferrule
• Hardness: Approximately 61–63 HRC
• Blacksmith: Toru Tamura
• Sharpener: Tateo Myojin / Myojin Riki Seisakusho
• Origin: Kochi, Japan

Handmade blade dimensions, finish and wood grain vary. Use a knife-friendly wood or Hasegawa cutting board. Avoid bones, frozen food and twisting the blade in a cut. Never soak or put this knife in a dishwasher.