| Brand / Blacksmith | Hatsukokoro |
| Series: | ATS-34 DAMASCUS |
| Knife type: | Petty 150 |
| Blade Length / Total length (mm): | 150/280 |
| Grind: | 50/50 |
| Finish: | Damascus |
| Steel type: | ATS-34 |
| Forging method: | Damascus San Mai |
| HRC hardness: | 64 |
| Handle type / Material / Ferrule: | Octagonal / Ebony Mono |
| Spine Thickness at heel / tip (mm): | 2,1 / 0,3 |
| Blade height at heel (mm): | 36 |
| Weight (gr): | 102 |
| Notes: |
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Out of stockHatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance, All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beaty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
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Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Nakiri 170 Blade Length / Total length (mm): 167/310 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,2 Blade height at heel (mm): 53 Weight (gr): 200 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Gyuto 210 Blade Length / Total length (mm): 210/355 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,3 / 0,35 Blade height at heel (mm): 50 Weight (gr): 183 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Gyuto 240 Blade Length / Total length (mm): 240/390 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,4/0,35 Blade height at heel (mm): 54 Weight (gr): 240 Notes: -
Out of stockShunsuke Manaka is a 5th generation blacksmith from Kasukabe city (Saitama prefecture) and the man behind the Kisuke brand. He started making knives 10 years ago and now is considered one of the most talented and upcoming young blacksmiths (read more). Gyuto is the most basic of all knives and the Japanese version of the classic Western Chef’s knife. It is on all kitchen tasks and it is suitable for slicing, dicing and chopping so, it can be used for preparing meat, fish, vegetables and fruits. Also, it is very handy because it can be used with almost all different cutting techniques. The 210mm is the most common size used both by professionals and home cooks Manaka – San managed to forge and clad using the Warikomi method, a stainless steel like the ATS-34 that its usual hardness is around HRC 59 and bring it to HRC 64!! He is one of the few that can manage this process, as the stainless steel is extremely difficult to be cladded with another steel due to the passivation film that is formed on its surface. Unique knives from the next big thing in Japanese knives!!
Brand / Blacksmith: Kisuke Manaka Series: ATS-34 Knife type: Gyuto Blade Length / Total length (mm): 215 / 365 Grind: 50 / 50 Finish: Hammered Steel type: ATS-34 Forging method: Warikomi (Stainless Clad) HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Rosewood / Muzzle Red Spine Thickness at heel / tip (mm): 2,7 / 0,3 Blade height at heel (mm): 48 Weight (gr): 157 Notes: -
Out of stockShunsuke Manaka is a 5th generation blacksmith from Kasukabe city (Saitama prefecture) and the man behind the Kisuke brand. He started making knives 10 years ago and now is considered one of the most talented and upcoming young blacksmiths (read more). Gyuto is the most basic of all knives and the Japanese version of the classic Western Chef’s knife. It is on all kitchen tasks and it is suitable for slicing, dicing and chopping so, it can be used for preparing meat, fish, vegetables and fruits. Also, it is very handy because it can be used with almost all different cutting techniques. The 240mm size is used by professionals and experienced home users. Manaka – San managed to forge and clad using the Warikomi method, a stainless steel like the ATS-34 that its usual hardness is around HRC 59 and bring it to HRC 64!! He is one of the few that can manage this process, as the stainless steel is extremely difficult to be cladded with another steel due to the passivation film that is formed on its surface. Unique knives from the next big thing in Japanese knives!!
Brand / Blacksmith: Kisuke Manaka Series: ATS-34 Knife type: Gyuto Blade Length / Total length (mm): 245 / 400 Grind: 50 / 50 Finish: Hammered Steel type: ATS-34 Forging method: Warikomi (Stainless Clad) HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Rosewood / Muzzle Red Spine Thickness at heel / tip (mm): 2,9 / 0,3 Blade height at heel (mm): 55 Weight (gr): 212 Notes:
