Hatsukokoro Katana Jihada Sujihiki 390 mm

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. The Katana Jihada line is smithed and Sharpened by Takahiro Nihei, a young smith who trained at Yoshikane Hamono and also known for his offerings from Konosuke. He has since been doing his own incredible work, showing a great attention to detail in both his grinds and polish, making for an incredibly beautiful, but functional work of art. 

The Katana Jihada line features a full kasumi finish from spine to edge, and shows off incredible banding in the iron cladding, and a mirror finished core steel. The spine and choil of this knife are rounded and smooth making it incredibly comfortable in hand, and the weight, length, and smooth polish give this knife an effortless cutting feel, melting through proteins that look at it the wrong way. 

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.