Length	215 mm
Total Length	365 mm
Steel	Ginsan
Handle	Wenge
Ferrule	Buffalo Horn
Rockwell	62-63 HRC
Height Spine to heel	46 mm
Width at Spine	2.38 mm
Weight	147 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 Knife

This knife is referred to as a "kiritsuke" style gyuto, where "kiritsuke" refers to the aggresively shaped tip. This is mainly an aesthetic feature but many people find this shape of tip helps with more intricate work like brunoise shallot and garlic. The kiritsuke style gyuto functions pretty much exactly like a regular style gyuto and is without question the most versatile knife shape available. It can be used in an up and down or push and pull cutting motion in addition to the rock chopping motion. It can be used to chop vegetables, butcher fish and slice cooked and raw meats. 

 

 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and boneless proteins.