| Blade Length |
210 mm |
| Total Length |
365 mm |
| Steel |
Aogami (Blue) #1
|
| Handle |
Ebony |
| Ferrule |
Buffalo Horn |
| Rockwell |
63-64 HRC
|
| Height Spine to heel |
48 mm |
| Width at Spine |
3.5 mm |
| Weight |
226 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
“Komorebi'' refers to the sunshine rays peeping through the tree branches, a natural phenomenon which sparkles joy and tranquility in one’s life. These wide bevel guys will patina in a very unique fashion, building a character of its own. The Agoami (blue) #1 core steel is heat treated to a high 63-64 and finished on natural stones – sharpened beautifully, paired with an iron cladding these knives are a dream to thin and polish as well.
The Komorebi from Hatsukokoro are some of our favorites in the shop. Featuring a thick spine, great grinds, and just thin enough behind the edge to have a fantastic cutting feel but still fall into workhorse territory.
The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the gyuto can do it all, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortably.
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.
