Hatsukokoro is a brand from Amagasaki close to Osaka City. They collaborate with various blacksmiths and sharpeners around Japan and develop new series in an attempt to make some of the best knives in the world, but also really good knives in a lower price range to be able to supply all different needs.
Hand forged in Tosa, Japan, the Sumi series are forged with blue 2 in the core and soft iron on the outside, meaning they will build up a patina over time, and can potentially rust if not taken care of.
They are made with a classic kurouchi finish towards the top of the blade, and a kasumi finish further down towards the edge. The grind is fantastic, they become quite thin behind the edge, and therefore have a good cutting ability, and a bit of fit&finish has been done.
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Description & specifications
Hatsukokoro is a brand from Amagasaki close to Osaka City. They collaborate with various blacksmiths and sharpeners around Japan and develop new series in an attempt to make some of the best knives in the world, but also really good knives in a lower price range to be able to supply all different needs.
Hand forged in Tosa, Japan, the Sumi series are forged with blue 2 in the core and soft iron on the outside, meaning they will build up a patina over time, and can potentially rust if not taken care of.
They are made with a classic kurouchi finish towards the top of the blade, and a kasumi finish further down towards the edge. The grind is fantastic, they become quite thin behind the edge, and therefore have a good cutting ability, and a bit of fit&finish has been done.
All in all some excellent knives for the price.
The knife is a Santoku and can be used for smaller pieces of meat, fish and vegetables.
| Brand/series | Hatsukokoro Sumi |
| Type | Santoku |
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3 Layers of Blue #2 and Soft Iron |
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50/50 |
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Octagonal WA-Handle of Bubinga |
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NO! |
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62/63 |
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Specs (May vary due to handmade) |
Length: 165mm. Height: 45mm. Weight: 163g. Width out of the handle: 5mm. |
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.
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