| Blade Length |
175 mm |
| Total Length |
315 mm |
| Steel |
Aogomi Super (Iron cladding) |
| Handle |
Walnut |
| Ferrule |
Buffalo Horn
|
| Rockwell |
63-64 |
| Height Spine to heel |
48 mm |
| Width at Spine |
1.8 mm |
| Weight |
128 grams |
| Bevel |
Double |
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki , Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry guys and home cooks.
The Knife
The Inazuma line is a favorite at the shop, and really good bang for the buck! Inazuma, meaning “lightning”, aptly describes the flashy unique aesthetic these guys carry. They are super thin, and have great fit and finish on the bevels, spine and choil. While these knives perform at a super high level, they are on the more delicate side so those with heavy hands should proceed with caution – they feel quite striking in hand!
The bunka is to the santoku what the kiritsuke is to the gyuto. With a more aggressive tip and flatter profile than most santokus this bunka will excel at chopping and piercing tasks, and also more detailed tip work. Have that extra length at 180 mm it also walks to line of versatility between the standard sized bunka/santoku and the 210mm gyuto.
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
