Myojin Riki | SKU: MYOJ_B2KU_SYA270

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm

$8,185.00 $9,628.00

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro Shirasagi Blue 2 KU Single bevel
Profile	Sakimaru Takohiki / Sashimi Knife
Bevel Type	Single Bevel
Weight	216 g \| 7.6 oz
Edge Length	265 mm \| 10 7/16″
Heel Height	34 mm \| 1 11/32″
Width @ Heel	3.9 mm \| 5/32″
Width @ Mid	2.9 mm \| 7/64″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Nimai- Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Kurouchi Tsuchime
Handle	Octagonal Teak Marble Ferrule
Region	Tosa
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Hatsukokoro by Myojin Shirasagi(白鷺)Blue 2 Kurouchi signle bevel is a line of "practical single bevel" knives produced by Myojin Riki Seisakusho and comisioned by Hatsukokoro. It has a twin sister line Shirasagi White 2 that offers a dofferent look made by same maker. If you are not familiar with Myojin is a father and son knife workshop based in Tosa prefecture, in the island of Shikoku. Father Tateo, is specialised in single bevel knife sharpening, whereas son Naohito Myojin specialises in double bevel knife sharpening, and Toru Tamura is their primary blacksmith.

This line as a single bevel line, is sharpened by Tateo Myojin(明神健) and forged by Toru Tamura(田村徹). Rarely, you can find not only the traditional profiles like yanagiba in this line, but also modern shapes like gyuto, all made in single bevel fashion. The fit and finish is superb as expected from Myojin Riki Seisakusho, a very uniform finish can be seen across the entire blade, even on the Kissaki of the Sakimaru Yanagiba, some other knives at highter price can have some trouble achieving that. Hatsukokoro have given this well-finished line a well deserved name Kirasagi(Little Egret), the smooth polish working in conjunction with the Kurouchi finishi, match the elegant white feather and dark beak of egret perfectly.

This line can be an opportunity for those who are interested in the experience of owning a single bevel knife, but found the Yanagiba, Deba and Usuba being too job-specific. Having a single bevel gyuto will give you an idea of how single bevel blade works, while not restrain you with what could be cut with it. In addition, the combination of Kurouchi and carbon steel will offer some level of rust protection while maintain that authentic carbon steel "cutting taste"

That being said, the single bevel construction does make these knives quite thicker than typical knives of same size and shape. This not only makes the knives heavier, but also create more resistance when cutting into denser food like potatos. However, the traditional single bevel knives in this line still have great value, with great fit and finish that are found on any blade sharpend by Myojin Riki Seisakusho, the Kurouchi finish and light Tsuchime pattern can make this line an interesting alternative to the typical shiny silver Yanagiba/Deba with quite a lower price. If you want that traditional look, the twin sister line Shirasagi White 2 line will off you the same level of craftsmanship.

Pros	Cons
Budget friendly Excellent fit and finish	Prone to rust Heavy

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Myojin Riki

Myojin Riki Seisakusho — Tosa's Sharpening Prodigy

The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked st eel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

Naohito Myojin, the second generation craftsman of Myojin Riki, has dedicated himself to continuing the legacy of his predecessor's craftsmanship in knife making. Focused on innovation while preserving traditional techniques, Naohito has made a significant mark in the field by customizing knives that not only meet the practical needs of users but also contribute to the cultural heritage through his involvement in local traditions and blade restoration efforts. His work reflects a deep commitment to quality, functionality, and the preservation of the artistry involved in Japanese knife making.

“From Sakai-trained roots in Tosa — a father-son forge where the grind is everything.”

Est. 1950 | 昭和25年

Known for Exceptional grinding and sharpening, tanryusen (metal flow) finish

Instagram @tetsujin_labo Read more about Myojin Riki

Profile

Sakimaru Takohiki

Sashimi Knife

The Sakimaru Takohiki (先丸蛸引き) is a single-bevel sashimi knife — a takohiki (the straight, Kanto-style slicer) finished with a gently rounded "sakimaru" tip (先 saki = tip, 丸 maru = round) instead of the takohiki's square tip or the yanagiba's sharp point. Its long, flat single-bevel blade and concave back (urasuki) draw a clean, uninterrupted slice through raw fish in one smooth pull, and the rounded tip is elegant and safe for plating and finishing a cut. Most run 270–330mm. It does the same job as a yanagiba, but its distinctive rounded tip and Kanto heritage earn it a profile of its own.

Compare with

Blue 2 / Aogami #2

—

1.25% 0.9% 0.6% 0.3% 0

1.1%

0.35%

1.25%

0.25%

0.15%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

Construction

Nimai- Soft Iron Clad

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

Finish

Kurouchi Tsuchime

The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.

Handle

Octagonal Teak Marble Ferrule

Profile Octagonal WA
Material
- Teak

Octagonal Teak Marble Ferrule

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm

Availability

Detailed Specifications

Myojin Riki

Sakimaru Takohiki

Blue 2 / Aogami #2 Element Composition

Blue 2 / Aogami #2

Nimai- Soft Iron Clad

Kurouchi Tsuchime

Octagonal Teak Marble Ferrule

Frequently asked questions

You May Also Like

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Sakimaru Yanagiba 270mm

Visit Us In Person

St Peters

Crows Nest

Canberra

Footer links