HATSUKOKORO Kumokage Kurouchi Damascus Santoku with Saya 180mm

HATSUKOKORO Kumokage Kurouchi Damascus 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 carbon steel, specifically Blue Steel 2 which provides an unparalleled durability of sharpness. Over time, the carbon steel will oxidize and get a protective "patina". This makes the knife unique with use and turns slightly brown or blue, depending on what you cut.

Custom-made wooden sheath
A good friend of ours, Einar Indergård, has made a saya - a traditional Japanese wooden sheath for the knife. The solid teak scabbard is carefully crafted by hand and polished with wax to form a protective layer against moisture, and matches the wooden handle, which is also made of teak and buffalo horn.

This makes the knife a unique piece of craftsmanship that will be with you in the kitchen for many years.

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.