HATSUKOKORO Hayabusa Aogami Super Santoku 180 mm

HATSUKOKORO Hayabusa Santoku is a knife for those who want a knife that is suitable for doing everything from small to large tasks. The knife is forged in Aogami Super which translates to Blue steel super.

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.

Santoku er den perfekte allroundkniven innenfor japanske kokkekniver, og navnet oversettes til tre bruksområder. Disse tre bruksområdene er kjøtt, fisk og grønnsaker, og den kan med andre ord brukes til det aller meste på kjøkkenet.

Bladet til en santoku er litt bredere enn en gyuto eller en vestlig kokkekniv, og gir derfor god plass til f.eks. større grønnsaker med litt høyde. Den har en karakteristisk tupp som gir eggen en større kontaktflate. Dette gjør at man kan kutte effektivt med en teknikk som kalles "push cut".

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.