Hatsukokoro Shirahama Gyuto 210mm



Hatsukokoro works with a wide variety of Artisans just outside Osaka Japan, from blacksmiths, handle makers and Master knife sharpeners. This petty is made from VG5 Stainless steel. Has a great balance between durability and good edge retention. The balance, fit and finish of this little petty knife is great!


The Shirahama series from Hatsukokoro is hand-forged from White Carbon 2 ( Shirogami 2 ) Carbon Steel. This is one of the purest types of carbon steel you can get, it has minimal impurities and a very fine grain structure. This is in our opinion one of the easies steels to sharpen and you can sharpen it an insane sharpness level.


Shirogami steel is a carbon steel and will form a patina (Oxidation) over time. Its very important to note that especially when working with high acidic foods its best to wipe it down often while using. After use wash and dry your knife properly. We like to use paper towel to dry our carbon steel knives as this absorbs all moister left on the blade. We do recommend getting some Camellia oil or a rust eraser when purchasing this knife.



Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.

The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.

The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.

Type: Western Style

Best for: Meat, Fish, Herbs, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types


Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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