These stunning knives from Hatsukokoro are some of the most beautiful we have on offer. With their combination of a dark, almost matt finish, down through the damascus layers to a superb shine against the cutting edge, the appearance is influenced by lightning.
Aside from beauty, the performance is awesome too. Blue Super steel is used in this range which is one of strongest performing steels in Japanese knife manufacture. As a carbon steel it can corrode, so a little extra maintenance to keep it clean and dry is required, but for that small additional effort you unlock the true potential of the incredible sharpness of this steel. Not only can Blue Super achieve arguably as sharp an edge as anything, but it retains that sharpness superbly while also being easy to sharpen when needed.
Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it.
Specifications:
Knife Type: Santoku
Steel Type: Aogami/Blue Super
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 175mm
Blade Height: 49.5mm
Blade Thickness: 2.2mm
Ferrule Material: Buffalo horn
Handle Material: Wenge
Handle Length: 134mm
IMPORTANT NOTE:
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
