Gyuto knife, Aogami 2 with stainless steel cladding, Kasumi finish, Kaijin range - Hatsukokoro
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
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. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.
HANDLE: Octagonal Bubinga mono wood handle
BLADE LENGTH: 210mm and 240mm
MAKER: Hatsukokoro
RANGE: Kaijin
BEST FOR: Everything but bones and hard stuff!
SAUNDERS SAYS: "Really good quality stainless steel cladded blade, and a very good value entry point to the Japanese knife world."
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
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. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.
HANDLE: Octagonal Bubinga mono wood handle
BLADE LENGTH: 210mm and 240mm
MAKER: Hatsukokoro
RANGE: Kaijin
BEST FOR: Everything but bones and hard stuff!
SAUNDERS SAYS: "Really good quality stainless steel cladded blade, and a very good value entry point to the Japanese knife world."
Description
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
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. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.
HANDLE: Octagonal Bubinga mono wood handle
BLADE LENGTH: 210mm and 240mm
MAKER: Hatsukokoro
RANGE: Kaijin
BEST FOR: Everything but bones and hard stuff!
SAUNDERS SAYS: "Really good quality stainless steel cladded blade, and a very good value entry point to the Japanese knife world."
