HATSUKOKORO Kurogane Santoku 165 mm tomatosharp

Santoku 165 mm, HATSUKOKORO Kurogane Santoku

Name: Santoku 165 mm, HATSUKOKORO Kurogane Santoku
Brand: Hatsukokoro
SKU: HK-KUGAB2-165S
Price: 1699.0 NOK
Availability: InStock
Rating: 5.0 (2 reviews)

1 699,-

For those who want a shorter knife than a gyuto for everyday cooking.

Carbon steel: dry it right after use.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Santoku 165 mm, HATSUKOKORO Kurogane Santoku

1 699,-

Description

A good all-round knife with a lot of knife for the money. Well suited to precision work such as chopping, slicing and cutting vegetables, meat and fish.

Made by

HATSUKOKORO · Amagasaki

Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.

All knives from HATSUKOKORO

Specifications

Knife type: Santoku (chef's knife)
Region: Amagasaki
Steel: Blue #2 (Aogami #2), carbon steel
Blade length: 165 mm
Handle: Ebony
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): HK-KUGAB2-165S
Weight: 168 g

About the knife type: Santoku (chef's knife)

Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.

The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.

See all knife types

About the steel: Blue #2 (Aogami #2)

Offers a balance between sharpness, durability and ease of sharpening. Versatile and common among professional chefs. Clean and dry straight after use; avoid long exposure to moisture. Develops a protective patina over time that reduces the risk of rust and gives the blade its own look.

Care: loves care

See the difference between the steels

Care and maintenance

Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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