The kiritsuke yanagiba is a striking variation of the traditional yanagiba, featuring a long, single-bevel blade with an angular kiritsuke style tip that enhances both aesthetics and functionality. Designed primarily for precise slicing of sashimi and sushi, its straight edge and razor sharp bevel allow for clean, single motion cuts that maintain the integrity of delicate fish. The pointed kiritsuke tip adds versatility, making it suitable for intricate work and detailed presentation cuts. With its commanding presence and blend of classic and modern design, the kiritsuke yanagiba is a favourite among skilled chefs who seek precision, performance, and visual impact in equal measure.

The Shirasagi White 2 steel range showcases the timeless elegance and performance of traditional Japanese craftsmanship with a modern edge. Featuring White 2 carbon steel at the core known for its superb hardness and ability to take an ultra sharp edge each blade offers extraordinarily clean, effortless cuts and sharpness that appeals to purists. These knives are clad in a subtly patterned stainless steel layer inspired by the graceful simplicity of the “Shirasagi” heron, providing gentle corrosion resistance while allowing the White 2 core to shine through both functionally and visually. Ideal for chefs and culinary enthusiasts who value traditional aesthetics, razor sharp performance, and the nuanced maintenance ritual that carbon steel demands, the Hatsukokoro Shirasagi White 2 line beautifully bridges heritage and high end utility.

Weight: 287g

Handle Material: Octagonal ebony wood with white buffalo ferrule

Handle Length: 149mm (5.8")

Blade Length: 292mm (11.4")

Blade Depth: 37mm

Thickness at spine: 4.1mm

Thickness at tip: 0.3mm

Cutting Edge: Single bevel - right bias

Blade Material: Shirogami #2 (White carbon steel) with stainless steel cladding and Nashiji finish on the cutting edge

Hardness (Rockwell scale): 62 - 63