210mm Hatsukokoro Yauji Damascus Ginsan 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, Echizen & Tosa. These blades are made specifically for H & K by a blacksmith named Yoshihiro Yauji who forges blades in Echizen, Japan. 

Location: Amagasaki, Japan

Line: Ginyo

Construction: Hand-forged San mai

Edge Steel: Ginsan (HRC~62)

Cladding: Damascus Stainless steel

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal stabilized birch with micarta spacer.

Weight: ~ 156g

Blade Length: ~210mm

Overall Length: ~355mm

Thickness at Heel: ~2.5mm

Blade Height: ~49mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

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.