Hatsukokuro Sumi 80mm Petty Iron Clad Aogami 2 Kurouchi Wedge Handle

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Made for Hatsukokuro in the Tosa region of Shikoku Island in Japan with an iron clad aogami 2 carbon steel core with a wedge handle. These have the black kurouchi finish from the forge left on and are ground with a somewhat basic grind on the wide bevels.  

Please note, because of the affordable rustic nature of these knives finish, irregularities and minor imperfections are to be expected; slight irregular grinds, a tiny wavyness in the edge or stray scratches on face of blade.

Hand forged knives from the Tosa area of Shikoku Island, Japan's least populated island with a long history of smithing. Shikoku's thick forests, agriculture and fisheries have led to a local style of smithing that is characterized by rustic free forged knives and tools. Many Tosa knives are ryoba style; forged and ground symmetrically and are suitable for both right and left hand users.

This is a reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

These knives come from the maker with lacquer on the blade for corrosion protection during shipping, some have picked up a texture in the lacquer from the plastic sleeves they were shipped in. It can be removed using lacquer thinner (follow manufacturers instructions for use).

We can remove the lacquer prior to shipping for an additional charge. Please add the suggested “Lacquer Removal” to your cart and proceed with checkout. Please note that lacquer removal can delay your order by up to one week.

Brand: Hatsukokoro
Smith: Sumi
Producing Area: Tosa, Shikoku, Japan
Profile: Petty
Size: 80mm
Blade Type: Carbon
Steel Type: Iron Clad Aogami 2 Kurouchi
Handle: Wedge
Total Length: 210mm
Handle Length: 116mm
Handle to Tip Length: 94mm
Edge Length: 83mm
Blade Height: 25mm
Thickness: 1.6mm
Weight: 58g

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

Hatsukokuro Sumi 80mm Petty Iron...

Regular Price
$98.00
Sale Price
$98.00
Regular Price
Sold Out
Unit Price
per