By buying this product you can collect up to
23990
points.
Your cart will total 23990
points that can be converted into a voucher of
€12.00.
For buying this product you should have
479800
points.
Your current number of points is
0 points
.
A bunka knife for everyday use!
Damascus blade: superimposed layers of stainless steel
Core in carbon-enriched Japanese Ginsan steel (0.95%)
60HRC Rockwell hardness: long-lasting, efficient cutting edge
Polished blade surface and hand-engraved kanji
Ebony wood handle - Robust
Octagonal shape for ambidextrous use
Handcrafted in Japan
You might also like
The Hatsukokoro brand is famous for its quality kitchen knives, crafted by Japanese blacksmiths with genuine expertise. The Hatsukokoro Ginsou range is made by a small team of cutlery experts, directly in Japan!
The bunka knife is a versatile model that lets you make a wide range of cuts! Like a santoku knife, you can easily slice your vegetables, mince your meat or chop your herbs. Its kiritsuke tip allows you to cut with greater precision. Be careful not to use it on hard foods such as squash or bones.
This bunka knife features a damascened blade, a structure involving the forging of a rigid steel core surrounded by several layers of softer steel. This construction provides enhanced protection for the core of the blade, while optimally balancing its hardness.
The core of this Japanese knife is made of Japanese Ginsan steel (also known as G3 or Silver 3). This alloy features an enriched carbon content of up to 0.95%, as it is this element that increases the hardness of a steel. As a result, the hardness of this blade is 60HRC on the Rockwell scale: you get very good edge retention with an efficient cutting edge.
And despite its hardness, the cutting edge of your Japanese kitchen knife is easy to maintain with a whetstone! This is very practical when you need to space out your sharpening sessions.
Ginsan steel also has a high chromium content of around 14%, making it more resistant to corrosion. However, this knife still requires careful maintenance to avoid any risk of oxidation.
To complete the damascus finish, several layers of softer stainless steel are added around the core. They add a little suppleness to your blade (without making it flexible) to increase its resistance to breakage during use. Damascus is also a real visual asset: the superimposition of steels forms fine, elegant waves with random patterns. The damascus of your Hatsukokoro knife is unique!
For added refinement, the blade of your handcrafted Japanese knife has been polished. Hand-engraved kanji add a touch of authenticity.
The handle of your damascus knife is made of ebony, a robust and durable species. This wood has a high density for greater resistance to moisture and warping. Ebony is highly prized for its dark hue and unique grain pattern on the handle.
With its octagonal shape, this handle adapts to the hands of all cooks, whether left- or right-handed! It offers an ergonomic grip for optimum comfort of use, particularly during long cooking sessions.
To fill the small gaps where the blade meets the handle, wood paste has been added. This ensures a watertight seal, preventing water or small foodstuffs from seeping through.
To clean your Japanese knife, wash it exclusively by hand with a soft sponge, avoiding wetting the handle. Once cleaned, dry it immediately with a clean cloth to remove all traces of moisture and store it in a dry place. Do not put in the dishwasher or leave to soak in the sink.
Discover the rest of the Hatsukokoro knife brand on Knifeleader.eu!
You might also like
