HATSUKOKORO Shinkiro Kurouchi Damascus Gyuto 210 mm

HATSUKOKORO Shinkiro Kurouchi Damascus Gyuto is a fantastic knife for those who want to have some of the very best. The knife is forged in Aogami Super and has a beautiful Damascus pattern, while the knife's surface has "kurouchi", a raw metal finish straight from the blacksmith.

Steel type
Aogami Super is one of the best types of carbon steel from Japan. It contains more carbon, Chromium and Tungsten than, for example, Blue Steel #1. Aogami Super has an excellent ability to stay sharp for a long time, while being able to achieve high hardness without becoming brittle quickly. Aogami Super is considered by knife enthusiasts to be one of the best high-carbon steel types in the world. Over time, the carbon steel will create something called "Patina". This gives the knife a protective layer that becomes somewhat brown-reddish or blue, depending on what you cut.

En gyuto er en tradisjonell japansk kokkekniv som egner seg til alle daglige kjøkkenoppgaver. Den kan sammenliknes med en typisk vestlig kokkekniv, men har ofte en lettere vekt og et tynnere blad.

Kniven har en lang og jevn profil med en spiss tupp, noe som gjør den utmerket for skiving, hakking og finkutting av alt fra fisk, kjøtt og grønnsaker.
Lengden gjør den ofte mer egnet for finskjæring / tranchering da man kan bevare fibrene i ett, rent kutt.

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.