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Home | Japanese Kitchen Knives | Hatsukokoro Komorebi 180mm Santoku Aogami 2 Damascus Ebony Handle

Hatsukokoro Komorebi 180mm Santoku Aogami 2 Damascus Ebony Handle

$522.18
$522.18
$635.69
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Hand forged iron clad aogami 2 santoku with horn ferruled ebony handle. These have more of a gyuto shape tip being centered closer to the inside of the handle and the edge coming up to meet the spine at the tip, but with the greater heel height of a santoku. 

The finish grinding is excellent with a convex face and a smooth finished spine and choil. This knife has a symmetrical convex grind allowing for excellent food release and making it friendly to right or left handed users. A solid middle weight knife with good height in the heel giving it a solid in charge feel but also capable of nimble work. 

These have a thin grind behind the edge for smooth cutting but are best suited for those familiar with the demands of a Japanese knife. No twisting or scraping the edge and especially no cutting bones or other hard items. 

This knife has a hard carbon steel core with mild steel and iron suminagashi damascus cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.


Steel Type

Aogami 2

Handle Material

Ebony  *these vary

Weight

185.9 grams

Height at Heel

50 mm

Overall Length

335 mm

Cutting Edge

184 mm

Thickness(at heel)

4 mm

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.

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