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 Kumogake line is made of Aogami – 2 (Blue-2) carbon steel with a softer iron clad. Features a beautiful combination of traditional Kurouchi and Damascus pattern and a practical octagonal Wa handle made of Wenge.
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.
P.S. The Kumogake series comes grinded but not fully sharpened to their potential so they need sharpening. Unless you are an experienced sharpener, “Extra Sharpness” service is strongly recommended.
|Brand / Blacksmith:||Hatsukokoro|
|Knife type:||Gyuto 210mm|
|Blade Length / Total length (mm):||210 / 360|
|Grind:||50 / 50|
|Finish:||Kurouchi / Damascus|
|Steel type:||Aogami – 2 (Blue-2)|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Octagonal / Wenge / Horn|
|Spine Thickness at heel / tip (mm):||3,2 / 0,2|
|Blade height at heel (mm):||49|
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.
Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.