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This Hatsukokoro gyuto is a special custom ordered knife from Yoshikane Hamono. Yoshikane is known for its experience with SKD11 steel, a semi-stainless steel that can be treated to the hardness of 64 HRC, enabling amazing edge retention, while still maintaining easy-to-sharpen quality due to comparatively lower chromium content. Yoshikane's forging and grinding are top-notch as always, and the SKD11 steel enables superb thinness behind-the-edge, giving the knife excellent cutting performance. The blade has an aesthetically pleasing Nashiji finish on the jigane, which transits to a refined Kasumi finish on the grind before exposing the cutting edge. A beautiful knife with superior sharpness retention, superb cutting smoothness while maintaining sharpness ease and pleasure.
Spec:
Origin (Made in): Sanjo City, Niigata Prefecture, Japan
Brand: Hatsukokoro
Craftsman: Kazuomi Yamamoto
Workshop: Yoshikane Hamono
Knife Type: Gyuto
Blade
Construction: San Mai
Grind: Double-edged Blade (50/50 Grind)
Hagane (Core Steel): SKD11 (Semi Stainless)
Jigane (Cladding): Stainless Steel
Hardness: 64 HRC
Hand-forged, hand-ground, hand-sharpened
Blade Finishes:
Nashiji
Kasumi Polish
Blade Length: 210mm (8.3") / 240mm (9.4") / 270mm (10.6")
Blade Height (at heel): 46mm / 49mm / 56mm
Spine Thickness
Above heel: 3.8mm / 4.1mm / 4.1mm
Middle: 2.1mm / 2.3mm / 2.3mm
Handle
Shape: Hachikaku (Octagonal)
Material: Wenge / Walnut / Ebony
Kuchiwa: Black / White Buffalo Horn
Length: 134mm / 143mm / 144mm
Overall Length: 362mm / 400mm / 435mm
Weight: 175g (6.17oz) / 197g (6.95oz) / 237g (8.36oz)
Hand Chiseled Mark (Front): In Japanese Kanji "Hatsukokoro" (初心)
Engraved Mark (Back): In Japanese Kanji "High-speed Steel" (高速鋼)
About Yoshikane Hamono 吉金刃物
With 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.
Care:
SKD11 Steel is a semi-stainless steel. With general use, the knife is unlikely to develop patina or rust. However, as the chromium content of SKD11 is comparatively lower than stainless steels, patina or rust may develop under certain conditions such as prolonged exposure to water. The cladding of the knife is fully stainless therefore if patina or rust is to develop at all, it will be localized on the exposed core steel near the cutting edge. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
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