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A precision-crafted Japanese knife that is durable and comfortable to handle
14 cm blade with San Mai construction: 3 alternating layers of steel
Blade core made of 1% carbon Chromax hybrid steel
Hardness of approximately 65 HRC: excellent edge retention
Better corrosion resistance than pure carbon steel
Octagonal handle: comfortable, ambidextrous grip
Made of teak wood—black buffalo horn bolster
Handcrafted in Seki, Japan
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Handcrafted in Seki, Japan, this 14-cm utility knife combines a traditional San Mai construction with high-performance Chromax hybrid steel. Its compact size makes it ideal for a wide range of everyday cutting tasks, including fruits, vegetables, herbs, boneless meats, and small pieces of fish.
The blade features a three-layer San Mai construction. Its central core of hybrid Chromax steel contains approximately 1% carbon, a composition designed to achieve a fine, long-lasting edge. With a hardness of approximately 65 HRC, this steel effectively maintains its cutting performance over time, while remaining resharpenable with a suitable whetstone.
Compared to pure carbon steel, Chromax offers better corrosion resistance. However, it requires regular maintenance to preserve its condition and cutting qualities.
The handle features an octagonal shape, which is particularly popular on Japanese knives. Its eight sides provide multiple points of contact with the hand and allow you to naturally gauge the blade’s orientation while cutting. This design suits both right- and left-handed users thanks to its ambidextrous grip.
Made of teak wood, the handle has a warm hue and natural grain. This wood feels pleasant to the touch and provides good stability during use. Each piece may exhibit slight variations in appearance, due to the natural characteristics of the material.
The black buffalo horn bolster provides an elegant transition between the blade and the handle. It also enhances the overall finish of the knife.
Use this knife on a wooden cutting board or a soft plastic cutting board. Avoid hard surfaces such as glass, stone, or ceramic, as well as frozen foods and bones. After each use, wash the blade by hand with a soft sponge, then dry it immediately with a clean cloth.
Do not put this knife in the dishwasher, particularly because of the teak handle and the blade’s high hardness. To maintain the blade’s sharpness, use a whetstone suitable for hard steels and maintain a consistent angle while sharpening.
The city of Seki is one of Japan’s major centers for knife manufacturing. Its history of knife-making is rooted in an ancient tradition of metalworking, which today is combined with precise manufacturing methods and a rigorous selection of steels.
Hatsukokoro offers knives crafted in collaboration with various Japanese artisans, specialized workshops, and manufacturers. This approach allows us to bring together a variety of blade profiles, steels, and finishes across different collections.
Handcrafted in Seki, this model combines a Chromax San Mai blade with an octagonal teak handle and a black buffalo horn bolster. It showcases a Japanese design focused on cutting precision, edge durability, and meticulous attention to materials.
Check out our wide selection of handcrafted Japanese knives here!
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