Order by Monday 12/16 to be sure to get your orders on time.

or
Home | Japanese Kitchen Knives | Hatsukokoro Komorebi 210mm Gyuto Aogami 1 Damascus Ebony Handle

Hatsukokoro Komorebi 210mm Gyuto Aogami 1 Damascus Ebony Handle

$465.00
$465.00
$548.00
Sold Out

Shipping calculated at checkout.

Hand forged iron clad aogami 1 gyuto with blonde horn ferruled ebony handle. These have a tall heel and a robust feel with a thicker spine over the heel and belly. A strong distal taper makes for a nimble fine tip.

The finish grinding is excellent with a convex face and a smooth finished spine and choil. 

These have a very 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.

Brand: Hatsukokoro
Smith: Komorebi
Sharpener:
Producing Area:
Profile: Gyuto
Size: 210mm
Blade Type: Carbon Steel
Steel Type: Aogami 1
Handle: Ebony Wood Octagonal
Total Length: 368mm
Handle Length: 134mm
Handle to Tip Length: 235mm
Blade Height: 55mm
Edge Length: 222mm
Thickness:
Weight: 188g

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.

READ IMPORTANT DELIVERY OPTION INFORMATION

Hatsukokoro Komorebi 210mm Gyuto Aogami...

$465.00
$465.00
$548.00
Sold Out