Hatsukokoro White #2 Shirasagi Honesuki Kaku 150mm Wenge Handle
Hatsukokoro’s Shirasagi line translates to “egret” (a white, heron-like bird) and is forged by Tamura Toru. The sharpener for this line is Myojin Tateo, father of famous sharpener Myojin Naohito who is known for his work on knives such as the Fujiyama series from Konosuke. Hatsukokoro knives are known for a beautiful grind and polish, as well as generous heel height to prevent knuckles from contacting the board when cutting.
Knives from the Shirasagi line are constructed from White #2 carbon steel and clad in soft iron, giving them applaudable edge retention and performance while remaining very easy to sharpen. Like the Kumokage line, the thickness in the spines of these blades lend its users a sturdy, weighted feel in the hand. All knives from this line are single bevel in profile, making them a unique sharpening project for enthusiasts as well as useful for niche tasks.
This single bevel Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.
Profile: Honesuki Kaku
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Iron Clad
Handle: Wenge & Buffalo Horn Ferrule Octagonal
Total Length: 281mm
Edge Length: 143mm
Handle to Tip Length: 153mm
Blade Height: 43.4mm
Handle Length: 128mm
Hand Orientation: Right Handed