165mm Hatsukokoro Kurosagi AS Wa Santoku

H & K’s house brand is called Hatsukoro. The brand is supplied by a handful of manufacturers from different notable knifemaking regions such as Seki, Tosa and Sanjo. 

Location: Tosa, Japan

Line: Kurosagi

Construction:

San mai

Edge Steel: Aogami Super (Blue Super) HRC ~64

Cladding: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal wenge with buffalo horn ferrule.

Weight: ~148g

Blade Length: ~165mm

Overall Length: ~300mm

Thickness at Heel: ~3.4mm

Blade Height: ~48mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.