Santoku knife, SG2 powder steel, Kurozome Damascus finish, Ryuhyo range - Hatsukokoro
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be slightly difficult to sharpen.
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 Ebony mono wood handle
BLADE LENGTH: 180mm.
MAKER: Hatsukokoro - Japan
RANGE: Ryuhyuo
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be slightly difficult to sharpen.
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 Ebony mono wood handle
BLADE LENGTH: 180mm.
MAKER: Hatsukokoro - Japan
RANGE: Ryuhyuo
Original: $301.86
-70%$301.86
$90.56Description
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be slightly difficult to sharpen.
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 Ebony mono wood handle
BLADE LENGTH: 180mm.
MAKER: Hatsukokoro - Japan
RANGE: Ryuhyuo
