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Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm
  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm

Hatsukokoro AO Super Damascus Tsuchime Gyuto 240 mm

Regular price
$404.95
Sale price
$404.95
Regular price
$449.95
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Blade Length 240 mm
Total Length 395 mm
Steel Aogami Super
Handle Wenge
Ferrule Buffalo Horn
Rockwell 62-63
Height Spine to heel 51 mm
Width at Spine 2 mm
Weight 183 grams

 

These knives from Hatsukokoro have exceeded our expectations. Forged from Aogami Super with a stainless cladding, ground incredibly thin with a light hollow, mirror polished exposed core steel with a cloudy damascus cladding. These knives are absolute lasers that can compare to the thinness of Kurosaki's work. While a knife this thin may not be for everyone, if you're looking for a laser that won't compromise on sharpness and cutting feel look no further. 

The gyuto is an all purpose workhorse and the first knife we suggest people to start their collection off with. Not too small for the big tasks like breaking down a watermelon, and not too big for mince a shallot. Enough length to rock over larger ingredients and a big enough flat spot to push cut or chop. The most versatile knife shape that can take care of meat, veg, and everything in between. The 240mm variant is will trade off some ease of use for more versatility making it perform better at slicing tasks and working with larger produce or carving tasks.

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • 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.

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