Hatsukokoro

Custom Hatsukokoro Komugei Ironclad Blue 1 Santoku 165mm mm - Morado and Katalox

$89.00

Hatsukokoro

Custom Hatsukokoro Komugei Ironclad Blue 1 Santoku 165mm mm - Morado and Katalox

$89.00

 

Crafted from high-quality Aogami #1 steel, this Hatsukokoro "Kokugei" Santoku (also known as the "Black Whale" in Japanese) has been heat-treated to a hardness of 62 HRC. Its distal-tapered design ensures a seamless cutting experience, while the rough black kurouchi finish exudes the traditional aesthetics of hand-forged Japanese carbon steel blades. During quenching, the uneven temperature distribution over the blade results in a gradient of colors resembling a rainbow, making the knife uncoventionally appealing. This Santoku knife is not only easy to handle but also offers great value, making it an ideal choice for newcomers to carbon steel knives.

 


Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade

 

 

  • Description

 

Crafted from high-quality Aogami #1 steel, this Hatsukokoro "Kokugei" Santoku (also known as the "Black Whale" in Japanese) has been heat-treated to a hardness of 62 HRC. Its distal-tapered design ensures a seamless cutting experience, while the rough black kurouchi finish exudes the traditional aesthetics of hand-forged Japanese carbon steel blades. During quenching, the uneven temperature distribution over the blade results in a gradient of colors resembling a rainbow, making the knife uncoventionally appealing. This Santoku knife is not only easy to handle but also offers great value, making it an ideal choice for newcomers to carbon steel knives.

 


Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade