This kitchen knife has a complete range of blade types, including Gyuto (chef's knife), Petty, Bunka Santoku, and sujihiki. It is produced by Hatsukokoro, and the manufacturing company is Marusho Kogyo in Japan.
The structure of the knife is three-layered steel, with a stainless steel outer layer and a core steel of super blue steel, with a hardness of 64±1. The surface features a brushed satin finish. One significant advantage of this model is that the thickness of the spine is 1.6mm, gradually thinning towards the edge. This allows for the enjoyment of super blue steel while reducing the maintenance difficulty to a large extent, as only the hard steel at the cutting edge is prone to rusting, while the stainless steel outer layer is resistant to rust.
The handle is made of black buffalo horn and octagonal purple sandalwood.
Important notes:
The blade is relatively thin and not suitable for cutting frozen meat or bones. Carbon steel knives can rust when exposed to moisture. After use, it is recommended to dry them promptly. If not in use for a long time, applying a Japan-specific rust-resistant oil and wiping it dry and clean is recommended. Due to the long transportation distance, we will carefully inspect the knife before sending it out. If you have any questions upon receiving the knife, please communicate with us as soon as possible
