Hatsukokoro have come up with an excellent range of knives here. They are all single bevel Japanese style knives for right handers.
SHAPE: Kiritsuke Yanagiba. Traditionally it was a multipurpose sushi knife, used only by the executive chef. This incarnation has more in common with a yanagiba, just with a dropped tip, characteristic of a kiritsuke.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steels differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns.
HANDLE: Octagonal Teak handle with buffalo horn ferrule
LENGTH: 270mm length.
BEST FOR: Single bevel lovers.
SAUNDERS SAYS: "Niche but deeply cool."