| Blade Length |
240 mm |
| Total Length |
387 mm |
| Steel |
Aogami Super |
| Handle |
Ebony |
| Ferrule |
Buffalo Horn |
| Rockwell |
63-64 |
| Height Spine to heel |
50 mm |
| Width at Spine |
4.2 mm |
| Weight |
238 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 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
This Gyuto is double beveled and is suitable for both right and left handed users. It's beautiful damascus pattern in created by hand which requires a great deal of skill, time and effort and gives each knife a one of a kind pattern. The handle may look simple in the pictures, and is, but is made from high quality ebony and beautifully figured buffalo horn. Additionally, the handle is polished to a wonderfully shiny and smooth finish and balances the knife perfectly.
The Gyuto is the Japanese equivalent to the chef's knife and is the most versatile knife available. An essential for the professional cook/chef they can handle a wide variety of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins.
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.
