Hatsukokoro Chromax Handcrafted Japanese Chef's Knife, 20 cm, with Teak Handle

Handcrafted in Seki, Japan, the Hatsukokoro Chromax chef's knife features a 20-cm blade and an octagonal teak handle. Its length provides a cutting surface well-suited to common kitchen tasks: slicing vegetables, chopping herbs, slicing boneless meats, or preparing fish. Its hybrid Chromax steel core, hardness of approximately 65 HRC, and San Mai construction combine to create a blade designed for precise cutting and excellent edge retention.

A San Mai blade with a long-lasting edge

The 20-cm blade is constructed using the San Mai method, with three alternating layers of steel. The central Chromax Hybrid core forms the heart of the cutting edge; the outer layers make up its shell. This structure combines a hard central steel core with a multi-layered blade, making it versatile for use in the kitchen.

Chromax contains approximately 1% carbon. Its hardness, around 65 HRC, helps the edge maintain its effectiveness with repeated use. The edge is thin, making it ideal for precise cuts.

Compared to pure carbon steel, Chromax offers superior corrosion resistance. This feature makes it easier to maintain on a daily basis, without making the blade completely rustproof.

An octagonal teak handle

The teak handle has an octagonal shape. This design provides natural grip points and is suitable for both right- and left-handed users: the handle is ambidextrous. It supports cutting motions while allowing the hand to naturally reposition itself on the handle.

Teak offers a warm hue and natural grain. Since each piece of wood may have different shades, the appearance of the handle may vary slightly from one knife to another. To preserve the wood, avoid the dishwasher and do not let the knife soak in water. Hand washing followed by thorough drying is sufficient for routine care.

At the junction between the blade and the handle, the black buffalo horn bolster adds a contrasting finish. It complements the combination of wood and steel with a simple, understated design.

Key Features at a Glance

• 20 cm blade: a versatile length for everyday cutting tasks.
• Three-layer San Mai construction: combines a hard core with softer outer layers.
• Chromax hybrid steel, approximately 1% carbon: promotes a sharp, long-lasting edge.
• Hardness of approximately 65 HRC: helps maintain the edge.
• Superior corrosion resistance compared to pure carbon steel: simplifies daily maintenance.
• Octagonal teak handle: ensures an ambidextrous grip.
• Black buffalo horn bolster: provides an elegant finish.
• Handcrafted in Seki, Japan

Usage and Care Instructions

Use the blade on a wooden cutting board or a soft synthetic surface. Avoid glass, stone, ceramic, bone, and frozen foods, which can damage the edge. Do not twist the blade or use it as a lever.

Wash the knife by hand with a soft sponge, then dry the blade and handle immediately. Do not put it in the dishwasher or let it soak. To restore the edge, use a whetstone suitable for hard steels and maintain a consistent angle.

Seki, a Japanese city renowned for its cutlery

This knife is manufactured in Seki, in Gifu Prefecture. The city is renowned for its history of cutlery making, rooted in the tradition of Japanese swords, whose craftsmanship has been passed down and evolved into the production of blades and cutting tools.

Hatsukokoro works with various Japanese artisans, specialized workshops, and manufacturers. This approach allows us to offer knives in a variety of styles, featuring different types of steel, finishes, and handles.

Check out all the cutting boards we offer to cut your food with ease!