Nakiri knife, SLD steel, Kurozome Damascus finish, Hikari range - Hatsukokoro
Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Nakiri. A traditional veg prep knife. Good surface area to the blade allowing for lots of control. It’s not a cleaver but will revolutionise your mis en place.
STEEL: SLD. This modern steel is made by Hitachi and has excellent wear resistance. It has around 1.5% carbon meaning it can be hardened to well over 60 Rockwell. There is also 11-13% chromium meaning it can almost be classed as stainless steel which generally has a minimum of 13% chromium. All in all a rather nice steel. It is very similar to SKD11 and D2 steel. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Octagonal mono Bubinga handle
BLADE LENGTH: 160mm
MAKER: Hatsukokoro
RANGE: Hikari
Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Nakiri. A traditional veg prep knife. Good surface area to the blade allowing for lots of control. It’s not a cleaver but will revolutionise your mis en place.
STEEL: SLD. This modern steel is made by Hitachi and has excellent wear resistance. It has around 1.5% carbon meaning it can be hardened to well over 60 Rockwell. There is also 11-13% chromium meaning it can almost be classed as stainless steel which generally has a minimum of 13% chromium. All in all a rather nice steel. It is very similar to SKD11 and D2 steel. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Octagonal mono Bubinga handle
BLADE LENGTH: 160mm
MAKER: Hatsukokoro
RANGE: Hikari
Original: $214.66
-70%$214.66
$64.40Description
Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Nakiri. A traditional veg prep knife. Good surface area to the blade allowing for lots of control. It’s not a cleaver but will revolutionise your mis en place.
STEEL: SLD. This modern steel is made by Hitachi and has excellent wear resistance. It has around 1.5% carbon meaning it can be hardened to well over 60 Rockwell. There is also 11-13% chromium meaning it can almost be classed as stainless steel which generally has a minimum of 13% chromium. All in all a rather nice steel. It is very similar to SKD11 and D2 steel. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Octagonal mono Bubinga handle
BLADE LENGTH: 160mm
MAKER: Hatsukokoro
RANGE: Hikari
