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The Japanese chef's knife that's your everyday companion!
Damascus steel blade: layers of nickel and stainless steel
Japanese ATS-34 stainless steel core: high carbon content (1%)
Rockwell hardness of 64 HRC: excellent edge retention
Mirror-polished blade surface for an elegant finish
Handle made of ebony wood with a black buffalo horn bolster
Octagonal shape for an ergonomic grip
Handcrafted by blacksmith Yauji Yoshihiro in Echizen
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The Hatsukokoro brand is known for its high-quality kitchen knives, crafted by Japanese blacksmiths with extensive experience in cutlery. This gyuto knife, in particular, was crafted by Yauji Yoshihiro at Takefu Knife Village, a place where many artisan knife makers gather to share their expertise and perfect their craft.
Born in the 1980s, Yauji Yoshihiro began his training at a very young age. In 2003, he began an apprenticeship with the renowned master blacksmith Hideo Kitaoka, who had himself learned the art of blacksmithing within his own family. Hideo Kitaoka passed on all his knowledge of cutlery to Yauji-san. After about 15 years of apprenticeship, Yauji Yoshihiro opened his own workshop in 2019, where he now designs, forges, and sharpens his own blades.
This chef’s knife features a damask blade, crafted by forging a rigid steel core and wrapping it in several layers of softer steel. This method ensures optimal protection for the blade’s core while balancing its hardness for peak performance.
The core of this handcrafted knife is made of Japanese ATS-34 stainless steel, produced by the world-renowned steelmaker Hitachi. This alloy contains approximately 1% carbon, which increases the steel’s hardness. On the Rockwell scale, it achieves a hardness of 64 HRC, offering excellent edge retention and a particularly high-performance cutting edge!
To complete the Damascus structure, several layers of stainless steel and nickel are layered around the core. These layers add flexibility to the blade (without making it bendy), making it more resistant to breakage. The Damascus pattern also adds an aesthetic touch, with its random wave-like designs created by the layering of the steels. The Damascus pattern is unique on every Hatsukokoro knife!
In addition to these elegant damascene patterns, the blade has been polished to achieve a sophisticated mirror finish. Engraved kanji characters add a touch of authenticity to this damascene knife.
The handle of your Japanese kitchen knife is made of ebony, an exotic wood that is both sturdy and durable. Its high density makes it particularly resistant to moisture, impact, and warping. Ebony is also prized for its dark color and distinctive natural grain!
A black buffalo horn bolster completes the handle, adding a unique touch, as each piece of wood and horn features natural variations. The bolster, positioned between the blade and the handle, helps improve the balance of your Japanese chef’s knife.
The handle is carved into an octagonal shape, making it suitable for both right- and left-handed users. This ergonomic shape ensures a comfortable grip, ideal for long sessions in the kitchen!
To ensure a perfect seal, wood putty has been applied to the joint between the blade and the handle, filling in small gaps and preventing water or food residue from seeping in.
To care for your Hatsukokoro Ginga knife, wash it only by hand with a sponge and mild detergent, taking care not to get the handle wet. After each wash, dry it immediately to remove all moisture and store it in a dry place. Do not put it in the dishwasher or leave it soaking in the sink for long periods of time.
Find everything you need to care for your knife at Knifeleader.eu!
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