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Home | Japanese Kitchen Knives | Hatsukokoro Kaijin 180mm Santoku Stainless Clad Aogami 2 Hinoki Handle

Hatsukokoro Kaijin 180mm Santoku Stainless Clad Aogami 2 Hinoki Handle

Name: Hatsukokoro Kaijin 180mm Santoku Stainless Clad Aogami 2 Hinoki Handle
Brand: H&K
SKU: 01860508
Price: 190.0 USD
Availability: InStock

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Product Description

A light, thin stainless clad aogami 2 knife that is smooth cutting and easy to sharpen. Handle is a hinoki with composite ferrule (nicer than the typical vynil plastic ferrule).

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Santoku

Santoku means "three virtues," referring to its versatility with meat, fish, and vegetables. It has a shorter, wider blade than a gyuto with a flat edge and slight curve that excels at chopping and low mincing. Ideal for home cooks due to it's smaller size range for general prep across a range of ingredients.

Specifications

Total Length: 315mm
Edge Length: 175mm
Heel Height: 48mm
Spine Thickness: 2.17mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Hinoki wood

Care Guide

This is a stainless clad carbon steel knife made from thin, hard steel
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.