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 and Tosa.
Location: Amagasaki, Japan
Line: Ryuhyo
Construction: San mai
Edge Steel: SG2 (HRC~63)
Cladding: Stainless Damascus
Finish: Polished
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal olivewood
Weight: ~ grams
Blade Length: ~150mm
Overall Length: ~mm
Thickness at Heel: ~mm
Blade Height: ~mm
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.












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