210mm Hatsukokoro SKD Wa Gyuto

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: Sanjo, Japan

Line: SKD

Construction: San mai

Edge Steel: SKD Semi-stainless

Cladding: Stainless Steel

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

Handle: octagonal stabilized birch with micarta spacer.

Weight: ~172 grams

Blade Length: ~210mm

Overall Length: ~355mm

Thickness at Heel: ~3.8mm

Blade Height: ~46.7mm

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.