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Choose the efficiency of Hatsukokoro Chromax Japanese knives
23-cm blade made with a three-layer San Mai steel construction
Hybrid Chromax steel core: approximately 1% carbon
HRC rating of approximately 65: excellent edge retention
Steel that is more corrosion-resistant than pure carbon steel
Octagonal teak handle: ambidextrous grip
The blade and handle are connected by a black buffalo horn bolster
Handcrafted in Seki, Japan
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Handcrafted in Seki, Japan, the Hatsukokoro Chromax chef's knife features a 23-cm blade and an octagonal teak handle. Its length makes it suitable for a wide range of kitchen tasks, such as slicing vegetables, chopping herbs, or slicing boneless cuts of meat.
The approximately 23-cm blade is crafted using the San Mai construction, which fuses three layers of steel together. At the center is the Chromax hybrid steel core, which forms the cutting edge. The two outer layers surround it and make up the blade’s structure. This construction enhances the properties of the central steel while giving the blade a multilayer structure (and thus making it slightly more resistant to micro-impacts).
Chromax contains approximately 1% carbon. Its total hardness is around 65 HRC, a value that helps maintain the edge’s sharpness over time. This level of hardness produces a cutting edge suitable for precise cuts. To maintain its qualities, it is best to use the blade on a cutting board that is not too hard and to avoid twisting motions.
Compared to pure carbon steel, Chromax is more resistant to corrosion. It therefore requires less maintenance on a daily basis, though it is not completely rust-proof: hand washing and drying after use are still recommended.
The handle is crafted from teak, a wood with warm tones. Its octagonal shape provides natural grip points and allows for a natural hand position. It is suitable for both right- and left-handed users: the grip is ambidextrous.
The shape of the handle complements cutting motions and makes it easier to control the blade while preparing food. Teak has a natural grain; its hues may vary from one piece to another. To preserve its appearance, avoid the dishwasher and do not let it 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 provides a contrasting finish. It highlights the transition between the steel and the wood, while complementing the understated silhouette of this handcrafted knife.
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.
After each use, 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 maintain the edge, use a whetstone suitable for hard steels and maintain a consistent angle.
This knife is manufactured in Seki, in Gifu Prefecture. The city is known for its history of cutlery making, which is linked to the Japanese tradition of sword forging. Over time, this craftsmanship has evolved to include the production of blades and cutting tools for a variety of uses.
Hatsukokoro collaborates with Japanese artisans, specialized workshops, and manufacturers to offer knives in a variety of styles. Models may differ in terms of steel, finish, or handle shape. This piece, handcrafted in Seki, combines a Chromax San Mai blade with an octagonal teak handle and a black buffalo horn bolster.
Discover a wide selection of whetstones to maintain your knife’s edge!
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