| Blade Length |
165 mm |
| Total Length |
310 mm |
| Steel |
Aogami Super |
| Handle |
Ebony |
| Ferrule |
Buffalo Horn |
| Rockwell |
63-64 |
| Height Spine to heel |
53 mm |
| Width at Spine |
4.3 mm |
| Weight |
185 grams |
| Bevel |
Double (50/50) |
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 Shinkiro series is made for Hatsukokoro by Takahiro Nihei who is a very famous knife maker from Fukushima City, Fukushima Prefecture Japan. He has worked with many different knife brands and constantly produces beautiful and very high performing knives. Hand forged by Nihei-san, He hammers layers of soft iron on both sides, with an Aogami Super core, then acid etches in order to make the damascus effect really pop. Shinkiro roughly translates to “mirage”, as this guy feels deceptively heavy, it cuts like light beaming through glass, with a nice strong taper from heel to tip.
The Knife
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. The Bunka is an all purpose shape that is very similar to the ever versatile santoku. With its more aggressive K-tip, or reverse tanto tip, these guys can do everything the santoku can, but excel in finer tip work for things like brunoise shallots and garlic.
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.
