SKU: 20817009874

Hatsukokoro / Yoshikane Shirogami #2 Nashiji 165mm Bunka

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Description

Hatsukokoro / Yoshikane Shirogami #2 Nashiji 165mm BunkaThis Hatsukokoro Bunka is a special custom ordered knife from Yoshikane Hamono. Handcrafted by master Kazuomi Yamamoto using Shirogami #2 steel, clad in stainless steel and heat treated to 62 HRC. The blade has an aesthetically pleasing Nashiji finish on the jigane, which transits to a refined Kasumi finish on the grind before exposing the cutting edge. A beautiful knife with superior sharpness retention, superb cutting smoothness while maintaining

This Hatsukokoro Bunka is a special custom ordered knife from Yoshikane Hamono. Handcrafted by master Kazuomi Yamamoto using Shirogami #2 steel, clad in stainless steel and heat-treated to 62 HRC. The blade has an aesthetically pleasing Nashiji finish on the jigane, which transits to a refined Kasumi finish on the grind before exposing the cutting edge. A beautiful knife with superior sharpness retention, superb cutting smoothness while maintaining sharpness ease and pleasure.

Spec:

  • Origin (Made in): Sanjo City, Niigata Prefecture, Japan
  • Brand: Hatsukokoro
  • Workshop: Yoshikane Hamono
  • Craftsman: Kazuomi Yamamoto
  • Knife Type: Bunka
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): Shirogami #2 (White #2)
    • Jigane (Cladding): Stainless Steel
    • Hardness: 62 HRC
    • Hand-forged, hand-ground, hand-sharpened
  • Blade Finishes:
    • Nashiji
    • Kasumi Polish
  • Blade Length: 165mm (6.5")
  • Blade Height (at heel): 50mm
  • Spine Thickness
    • Above heel: 3.7mm
    • Middle: 2.2mm
  • Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Wenge
    • Kuchiwa: Black Buffalo Horn
    • Length: 132mm
  • Overall Length: 317mm
  • Weight: 143g (5.04oz)
  • Hand Chiseled Mark: In Japanese Kanji "Hatsukokoro" (初心)

About Yoshikane Hamono 吉金刃物

With 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.

Shipping Notes
  • Free Standard Shipping on $100+ Orders to the USA.
  • Except Preorder products are shipped in 48 hours.
  • Delivery to the USA:
  1. Standard Shipping : 3-10 business days
  • If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
  • We offer a 30-day return/exchange service after receiving.
  • Final sale items are not eligible for returns or exchanges.
  • To process your return/exchange, please contact us at [email protected]
  • Please click here for more details>>> Return & Exchange Policy
SKU: 20817009874

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Reviewed in the United States on April 10, 2026
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★★★★★ 5
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These are absolutely the best smoked oysters I’ve ever had. There’s a subtle sweetness underneath that adds a pleasant balance to the smokiness, and the usual seawater “fishy” note is far less pronounced than in many other premium brands—which I find refreshing. No unpleasant aftertaste, either. And as shown, they’re huge! I think I’ve found my new favorite brand of smoked oysters. I don’t write reviews very often, but Otter Kingdom Premium Smoked Oysters definitely deserved the praise.
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Reviewed in the United States on December 12, 2025
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Laura
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★★★★★ 5
These are delectable oysters & love that they're in olive oil!
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Our family has been eating oysters for years, but this Otter Kingdom brand has to be the tastiest ever-- tender and flavorful-- Highly Recommended. Re: what a previous reviewer had posted: “These oysters come with a Prop 65 “Reproductive Health” warning on the packaging.” After looking into this Prop 65 warning, I found that most products that come from the ocean could have absorbed mercury, so this California Prop 65 label is stuck on a lot (if not all) of fish/seafood products. But each kind of fish/seafood has a different level of exposure. According to the LiveStrong website article: “Which Fish Has the Highest and Lowest Mercury Levels?” the seafood with the lowest mercury content includes: catfish, clams, crab, herring, OYSTERS, salmon, sardines, shrimp, tilapia fish, tuna fish, among others. These should be eaten no more than 2 to 3 times a week (most people stay within that guideline). It’s the larger-sized fishes that tend to have higher mercury content, so oysters are of no more concern than any other small fish. Just wanted people to not get out bent out of shape about this label. The State of CA has a lot of concerns to deal with-- like wildfire devastation caused by their policy to restrict water from flowing from the north of the state, so it would probably be better for them to focus on THOSE life-endangering issues rather than sticking all these "WARNING" labels on food products! Right?
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MichaelAmazon
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OkieDokie
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