Gyuto knife, Aogami 2 with iron cladding, Kasumi finish, Komorebi range - Hatsukokoro
Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. In this case, the knife is slightly taller at the heel than usual.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade. The effect on this knife was achieved using natural sharpening stones.
HANDLE: Octagonal ebony wood handle with a buffalo ferrule (210mm) and octagonal wenge monowood handle (240mm)
BLADE LENGTH: 210mm and 240mm blade length.
MAKER: Hatsukokoro
RANGE: Komorebi
BEST FOR: Thin knives in all the classic shapes, finished to a high standard.
SAUNDERS SAYS: "Thin and fit, and some of the best fit and finish around."
Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. In this case, the knife is slightly taller at the heel than usual.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade. The effect on this knife was achieved using natural sharpening stones.
HANDLE: Octagonal ebony wood handle with a buffalo ferrule (210mm) and octagonal wenge monowood handle (240mm)
BLADE LENGTH: 210mm and 240mm blade length.
MAKER: Hatsukokoro
RANGE: Komorebi
BEST FOR: Thin knives in all the classic shapes, finished to a high standard.
SAUNDERS SAYS: "Thin and fit, and some of the best fit and finish around."
Original: $563.47
-70%$563.47
$169.04Description
Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. In this case, the knife is slightly taller at the heel than usual.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade. The effect on this knife was achieved using natural sharpening stones.
HANDLE: Octagonal ebony wood handle with a buffalo ferrule (210mm) and octagonal wenge monowood handle (240mm)
BLADE LENGTH: 210mm and 240mm blade length.
MAKER: Hatsukokoro
RANGE: Komorebi
BEST FOR: Thin knives in all the classic shapes, finished to a high standard.
SAUNDERS SAYS: "Thin and fit, and some of the best fit and finish around."
