{"title":"Line Collection For Hatsukokoro Shirasagi White 2 Single Bevel","description":null,"products":[{"product_id":"myojin-shirasagi-white-2-k-tip-yanagiba-300mm","title":"Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features a reactive White 2 carbon steel core with soft iron cladding in a kasumi finish. The K-tip profile provides a defined point for fine cutting tasks alongside traditional long draw slicing, while the 300mm length suits professional kitchen workflows for preparing sashimi and seafood.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but requires immediate wiping and drying after use to prevent corrosion due to its reactive carbon composition. The blade measures 4.1mm at the spine heel and tapers to 1.3mm at the tip, weighing 272g with a 294mm edge length. An octagonal ebony handle provides a tapered grip that pairs with the single bevel geometry for controlled slicing. Forging and finishing are completed under one roof at the Myojin workshop, ensuring consistent grinding standards across the Shirasagi line.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46520264360157,"sku":"HT-HSW2MYOJIN-KYA300","price":439.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroShirasajiK-tipYanagiba300mmWhite2-20250624-05.jpg?v=1750762798"},{"product_id":"myojin-shirasagi-white-2-sakimaru-takohiki-300mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 300mm is a single-bevel sashimi knife best fit for professional chefs and students requiring a Kanto-style slicer with a rounded tip. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel clad in soft iron with a kasumi finish. The sakimaru takohiki profile provides a flat edge and concave urasuki back designed to draw clean slices through raw fish in one smooth pull, while the rounded tip aids safe plating and finishing.\u003c\/p\u003e\u003cp\u003eThis reactive carbon steel construction requires immediate wiping and drying after use to prevent corrosion. The blade measures 290mm at the edge with a 40mm heel height and weighs 278g, featuring spine thicknesses of 4.1mm at the heel, 3.9mm at mid, and 1.5mm at the tip. An octagonal ebony handle offers a tapered geometric grip that pairs with the single-bevel geometry for precise control during sashimi preparation. Forging and finishing occur under one roof at the Myojin workshop, reflecting their established grinding expertise.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46520365285597,"sku":"HT-SRW2-SK300","price":439.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroShirasajiSakimaruTakobiki300mmWhite2-20250624-02.jpg?v=1750765204"},{"product_id":"myojin-shirasagi-white-2-yanagiba-330mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 330mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel with a kasumi finish and soft iron nimai cladding. The 330mm length suits professional kitchens where extended blade reach facilitates long, continuous slicing strokes for sashimi and seafood without sawing motions.\u003c\/p\u003e\u003cp\u003eWhite 2 steel sharpens readily and holds an edge effectively, though the reactive carbon construction requires immediate wiping and drying after use to prevent corrosion. The blade measures 4.4mm at the heel, tapering to 0.9mm at the tip, and weighs 306g. An octagonal ebony handle provides a traditional wa-style grip that pairs with the single bevel geometry for controlled cutting. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques derived from Sakai-trained roots to produce this practical single bevel yanagiba.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46520409325789,"sku":"HT-SRW2-YA330","price":459.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/HatsukokoroShirasajiYanagiba330mmWhite2-20250624-05.jpg?v=1750766904"},{"product_id":"myojin-shirasagi-white-2-k-tip-yanagiba-330mm","title":"Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 330mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features a Kiritsuke tip that enhances fine cutting capability with the front section while maintaining the long profile necessary for flawless sashimi slices. The 330mm length suits high-volume kitchen environments where extended reach supports continuous drawing cuts through large proteins.\u003c\/p\u003e\u003cp\u003eThis knife uses reactive White 2 carbon steel with a soft iron clad nimai construction and kasumi finish, requiring immediate wiping and drying after use to prevent corrosion. The carbon core sharpens readily and holds an edge suitable for detailed slicing work. Weighing 318g with a spine measuring 4.4mm at the heel, the blade has substantial presence during use. An octagonal ebony handle provides a tapered grip that pairs with the single bevel geometry for controlled handling. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques to produce this practical single bevel line commissioned by Hatsukokoro.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525401694429,"sku":"HT-SRW2-KYA330","price":479.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2K-tipYanagiba330mm-20250625-06.jpg?v=1750975830"},{"product_id":"myojin-shirasagi-white-2-sakimaru-takohiki-330mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 330mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Sakimaru 330mm is a single-bevel sashimi knife best fit for professional chefs and students requiring a Kanto-style slicer with a rounded tip. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel clad in soft iron with a kasumi finish. The sakimaru takohiki profile provides a flat edge and concave urasuki back designed to draw clean slices through raw fish in one smooth pull, while the rounded tip aids safe plating and finishing.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. The nimai construction pairs the hard cutting core with a soft iron cladding, resulting in a spine measuring 4.3mm at the heel and tapering to 1.3mm at the tip. Weighing 323g with a 320mm edge length, this knife features an octagonal ebony handle that provides a tapered grip and minimalist aesthetic suitable for precise slicing tasks.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525410214109,"sku":"HT-SRW2-SK330","price":479.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2Sakimaru330mm-20250625-06.jpg?v=1750976503"},{"product_id":"myojin-shirasagi-white-2-yanagiba-270mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 270mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 270mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this blade features White 2 carbon steel with a kasumi finish and soft iron nimai clad construction. The 270mm profile suits slicing tasks where long, slender blades ensure precision cuts with minimal effort during sashimi and seafood preparation.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers notable ease of sharpening and long-lasting sharpness but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. The blade measures 3.7mm at the heel, tapering to 1.0mm at the tip, and weighs 229g. An octagonal ebony handle provides a tapered grip that pairs with the single bevel geometry for controlled cutting. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques derived from Sakai-trained roots to produce this practical single bevel line commissioned by Hatsukokoro.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525512220893,"sku":"HT-SRW2-YA270","price":399.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2Yanagiba270mm-20250625-02.jpg?v=1750981459"},{"product_id":"myojin-shirasagi-white-2-yanagiba-300","title":"Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation. Produced by Myojin Riki in Tosa, this 300mm blade features White 2 carbon steel with a kasumi finish and soft iron nimai cladding. The yanagiba profile is designed specifically for slicing sashimi and seafood, providing the length necessary for clean cuts in professional kitchen environments.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion. This non-stainless clad construction demands meticulous care from the user. The knife weighs 258g with a spine thickness measuring 4.4mm at the heel, 3.7mm at mid, and 1.0mm at the tip. An octagonal ebony handle provides a traditional wa-style grip with a subtle taper. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques derived from Sakai-trained roots to produce this practical single bevel line commissioned by Hatsukokoro.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46525515956445,"sku":"HT-SRW2-YA300","price":419.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/MyojinShirasagiWhite2Yanagiba300mm-20250625-05.jpg?v=1750981712"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-deba-165mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Deba 165mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Deba 165mm is a single bevel Japanese fish knife best fit for professional chefs and students requiring a reactive carbon steel blade for fish butchery. Produced by Myojin Riki in Tosa, this knife features White 2 steel with a kasumi finish and soft iron nimai cladding. The 165mm deba profile provides the thickness and weight necessary for filleting fish and splitting smaller bones, measuring 6.2mm at the spine heel and weighing 265g.\u003c\/p\u003e\u003cp\u003eWhite 2 steel offers high sharpness and ease of sharpening but is very reactive, requiring immediate wiping and drying after use to prevent corrosion. The blade has a single bevel geometry intended for right-handed use, featuring an ura concavity on the reverse side. An octagonal wenge handle pairs with the substantial blade to support the heavy cutting tasks associated with breaking apart whole fish. This practical single bevel line combines traditional forging with exceptional grinding performed under one roof at the Myojin workshop.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535499083997,"sku":"HATS_SHW2_DB165","price":278.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2617.jpg?v=1772510768"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-deba-195mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Deba 195mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Deba 195mm is a single bevel Japanese fish knife best fit for professional chefs and students requiring a heavy blade for filleting fish and splitting bones. Produced by Myojin Riki in Tosa, this practical single bevel line features White 2 carbon steel with a kasumi finish and soft iron nimai cladding. The blade measures 195mm with a heel height of 58mm and spine thickness of 7.6mm at the heel, tapering to 3.6mm at the tip.\u003c\/p\u003e\u003cp\u003eWeighing 358g, this deba provides the mass necessary for breaking apart whole fish during butchery tasks. The reactive White 2 steel requires immediate wiping and drying after use to prevent corrosion. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques to achieve precise geometry on this traditional profile. An octagonal wenge handle pairs with the substantial blade construction to support the demanding cutting style associated with fish processing.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535594701021,"sku":"HATS_SHW2_DB195","price":369.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2660.jpg?v=1772511235"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-deba-210mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Deba 210mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Deba 210mm is a single bevel Japanese fish knife best fit for professional chefs and students requiring a heavy blade for butchering fish and splitting bones. Produced by Myojin Riki in Tosa, this 210mm profile features a reactive White 2 steel core with soft iron cladding and a kasumi surface finish. The blade measures 8.8mm at the spine heel and weighs 468g, providing the substantial mass necessary for processing whole fish.\u003c\/p\u003e\u003cp\u003eWhite 2 carbon steel offers high sharpness and ease of sharpening but requires immediate wiping and drying after use to prevent corrosion due to its reactive nature. This nimai construction pairs the hard cutting edge with softer iron cladding for structural support during heavy tasks. An octagonal wenge handle balances the thick spine geometry, which tapers from 7.4mm at mid-blade to 3.4mm at the tip. Myojin Riki performs both forging and finishing under one roof, applying exceptional grinding techniques to create a practical single bevel geometry suited for daily fish preparation.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47535644279005,"sku":"HATS_SHW2_DB210","price":399.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_2644.jpg?v=1772511527"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-mioroshi-deba-210mm-left-handed","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 210mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 210mm is a single-bevel fish knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. Forged by Toru Tamura and sharpened by Tateo Myojin, it pairs a White 2 (Shirogami #2) carbon steel core with soft-iron cladding in a nimai construction. The blade has a kasumi finish and measures 212 mm in edge length, 46 mm in heel height, and tapers from 3.9 mm at the heel to 1.8 mm near the tip, weighing 263 g. An octagonal ebony handle completes the build.\u003c\/p\u003e\u003cp\u003eThis mioroshi deba is shaped for breaking down whole fish and poultry. The left-handed single-bevel grind and thick spine provide the weight and control for these tasks. White 2 steel at 60–64 HRC takes an edge readily on waterstones, while the soft-iron cladding supports the core and eases sharpening. Carbon steel requires immediate drying after use and oiling for extended storage to prevent rust.\u003c\/p\u003e\u003cp\u003eThe Shirasagi line is named for the little egret, and the uniform kasumi polish across the blade, including the kissaki, reflects the fit and finish from this workshop. A matching saya is available separately.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47894919905501,"sku":"HATS_SHW2_MDB210_LH","price":469.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_4999.jpg?v=1778207576"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-yanagiba-240mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 240mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 240mm is a single-bevel sashimi knife from Myojin Riki Seisakusho in Tosa, commissioned by Hatsukokoro. Its 239mm blade is White 2 (Shirogami #2) carbon steel at 60–64 HRC, clad in soft iron with a nimai construction and a kasumi finish. Sharpened by Tateo Myojin and forged by Toru Tamura, the left-handed yanagiba has an octagonal ebony wa handle and weighs 175g.\u003c\/p\u003e\u003cp\u003eThis yanagiba is shaped for slicing raw fish and seafood. The carbon steel core is straightforward to sharpen on waterstones, but it is reactive and needs immediate drying and regular oiling to prevent rust. The soft iron cladding supports the harder core and eases sharpening. The fit and finish are uniform across the blade, including the kissaki, and the line is noted as a budget-friendly option for those who value traditional carbon steel performance.\u003c\/p\u003e\u003cp\u003eBlade measurements: heel height 32mm, spine thickness 3.0mm at the heel, 2.6mm midway, and 0.8mm near the tip. The ebony handle is octagonal with a subtle taper and a polished surface. This knife suits users comfortable with carbon steel care who want a well-finished yanagiba for sashimi work.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47895045210333,"sku":"HT-SRW2-YA240_LH","price":399.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_5009.jpg?v=1778207980"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-mioroshi-deba-270mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 270mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 270mm is a single-bevel Japanese fish knife forged in Tosa, Japan, by Myojin Riki Seisakusho. This knife features a White 2 (Shirogami #2) carbon steel core clad in soft iron, finished with a Kasumi polish, and mounted on an octagonal ebony handle. It is specifically ground for left-handed use, distinguishing it from the standard right-handed profiles common in this category.\u003c\/p\u003e\u003cp\u003eDesigned primarily for butchering whole fish, the 270mm blade provides the necessary weight and thickness to separate bone and flesh effectively. The Nimai construction supports a thin, sharp edge while the soft iron cladding offers structural resilience. As a carbon steel tool, it requires immediate cleaning, drying, and occasional oiling to prevent rust and patina. The single-bevel geometry creates an offset cutting path, making it best suited for users familiar with traditional Japanese knife techniques.\u003c\/p\u003e\u003cp\u003eMeasuring 405g with a heel height of 52mm, this Deba balances substantial mass with a Kasumi finish that highlights the transition between the core and cladding. The octagonal ebony handle provides a secure, geometric grip. While the fit and finish are uniform across the blade, the reactive nature of the steel demands consistent maintenance, making it a practical choice for those willing to care for high-carbon tools.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47895215964381,"sku":"HATS_SHW2_MDB270_LH","price":599.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_5020.jpg?v=1778208260"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-yanagiba-300mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 300mm","description":"\u003cp\u003eThe Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 300mm is a single-bevel sashimi knife forged by Myojin Riki Seisakusho in Tosa, Japan. It features a White 2 (Shirogami #2) carbon steel core clad in soft iron, finished with a Kasumi polish on the blade and an octagonal ebony Wa handle. This 300mm blade is specifically ground for left-handed users, with a heel height of 37mm and a width of 4.2mm at the heel, tapering to 0.8mm near the tip.\u003c\/p\u003e\u003cp\u003eDesigned for the precise preparation of sashimi and sliced raw fish, this Yanagiba utilises a traditional Nimai construction to balance a hard, sharp edge with overall blade strength. The White 2 steel offers high hardness between 60 and 64 HRC, providing excellent edge retention but requiring immediate drying and occasional oiling to prevent rust. The Kasumi finish and soft iron cladding support routine sharpening on waterstones, making it a practical choice for those familiar with carbon steel maintenance.\u003c\/p\u003e\u003cp\u003eWeighing 259g, this knife is best suited for professional chefs or enthusiasts working in traditional Japanese cuisine who require a long, slender blade for clean, single-stroke cuts. The octagonal ebony handle provides a secure grip, while the specific left-handed grind ensures proper cutting geometry for left-handed users. As a carbon steel tool, it is not intended for cutting hard items like bones or frozen foods.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":47895402840285,"sku":"HT-SRW2-YA300_LH","price":469.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_5246.jpg?v=1778817537"},{"product_id":"hatsukokoro-x-myojin-shirasagi-white-2-left-handed-yanagiba-210mm","title":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 210mm","description":"Experience the precision and artistry of a true **japanese kitchen knife** with the Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 210mm. This single bevel sashimi knife is crafted by master sharpener Tateo Myojin and forged by renowned blacksmith Toru Tamura. Featuring a 202mm White 2 (Shirogami #2) carbon steel blade with a soft iron clad and a beautiful Kasumi finish, this yanagiba offers exceptional edge sharpness and ease of sharpening. The left-handed blade ensures optimal performance for left-handed chefs, while the octagonal ebony handle provides a comfortable, elegant grip. With a blade height of 31mm and a spine thickness of 3.1mm at the heel, tapering to 0.8mm at the tip, this knife is built for clean, precise slices of sashimi and sushi. The excellent fit and finish, combined with a budget-friendly price, makes it a standout choice for professionals and enthusiasts alike. Please note: carbon steel requires immediate cleaning and drying after use to prevent rust.","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":48061729767645,"sku":"HT-SRW2-YA210_LH","price":359.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_6988.jpg?v=1782092756"}],"url":"https:\/\/www.knivesandstones.com.tw\/en\/collections\/line-collection-for-hatsukokoro-shirasagi-white-2-single-bevel.oembed","provider":"Knives and Stones","version":"1.0","type":"link"}