Hatsukokoro Komorebi Blue#2 - 210mm Chef's Knife

$580.00

Hatsukokoro Komorebi Blå#2 - 210 mm Kokkekniv med japansk stål. Hatsukokoro Komorebi 210 mm Kokkekniv Blå#2 Hatsukokoro er et anerkendt mærke fra Amagasaki nær Osaka, der samarbejder med dygtige smede og slibere i hele Japan.

japansk stål fra Hatsukokoro, skarpt og med karakter
Hatsukokoro fra Osaka-regionen samarbejder med udvalgte smede fra hele Japan
God balance mellem håndværk og tilgængelighed, et populært valg hos japansk kniv-entusiaster

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Fast delivery
Delivery 1–2 business days
Easy returns and personal advice

Description & specifications

Hatsukokoro Komorebi 210 mm Chef's Knife Blue#2

Hatsukokoro is a renowned brand from Amagasaki near Osaka, collaborating with skilled blacksmiths and grinders throughout Japan. They strive to create some of the world's best knives, while offering quality knives at affordable prices that meet a variety of needs. The Komorebi Blue#2 series is one of their exclusive high-end series, hand-laminated with a wide grind and an elegant natural stone polish. The knife is almost 5mm thick at the handle, but quickly tapers to a slender tip, making it ideal for precise cuts and detailed work in the kitchen.

Features and Benefits

Hand-laminated design for optimal sharpness and durability.
Wide grinding for efficient cutting.
Elegant natural stone polishing for a stylish look.
Tapered tip for precise cuts.
Ideal for both professional and home chefs.

Brand/series	Hatsukokoro/Komorebi
Type	Gyuto/Chef's knife
Forging and steel	3 Layers Aogami 2 And Soft Iron
Grinding	50/50
Handle type	Octagonal Walnut Buffalo Horn
Stainless	NO
Hardness	63/64
Length	210mm.
Height	53mm.
Weight	175g.
Width out of the handle	4.8mm.

Maintenance and Use

To ensure long-lasting sharpness and performance, it is recommended to wash the knife by hand and dry it thoroughly after use. Avoid dishwashers and aggressive cleaning agents as these can damage the knife's finish and sharpness.

Maintenance & use

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.