165mm Hatsukokoro Kurogane Aogami Wa Bunka

H & K’s house brand is called

 

Hatsukokoro. The brand is supplied by a handful of manufacturers from different notable knifemaking regions such as Seki, Tosa and Sanjo. 

Location: Tosa, Japan

Line: Kurogane

Construction:

 

San mai

Edge Steel: Aogami #2 (Blue #2) HRC ~62

Cladding: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal wenge with buffalo horn ferrule.

Weight: ~152g

Blade Length: ~165mm

Overall Length: ~311mm

Thickness at Heel: ~2.9mm

Blade Height: ~46.5mm

 

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.