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Hatsukokoro Komorebi Aogami #1 Damascus Santoku 180mm Ebony

Original price $620.00 - Original price $620.00
Original price
$620.00
$620.00 - $620.00
Current price $620.00
Description

Hatsukokoro's Aogami #1 Damascus Komorebi Japanese knife series stands out for two reasons.
Firstly, the knives are hand finished on natural stone, which will give a superior result in terms of "low spots" on the knife blade and will give an easy maintenance over time to its owner. The "san-mai" with aogami #1 core covered with soft iron will offer the craftsman ease of polishing on stone, expressing a beautiful contrast between the layers of soft iron and its carbon steel core. Hence the Japanese name Komorebi, which has no exact translation and refers to the sunlight it filters through the leaves of a forest.


Secondly, the Komorebi series, which is manufactured in Sakai, is distinguished by the non-traditional choice of blade profile. Indeed, the blades of the series are not made according to the usual profile of Sakai's blades, but much more like the way blades are made in Sanjo. Giving us a higher heel height, a slightly longer blade length and a thinner edge than what is normally done in this region.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.

Guarantee

TBD

Customer Ratings

Coming

Dimensions

Size

180mm

Weight

170g

Total lenght

327mm

Handle length at tip

199mm

Edge lenght

181mm

Blade height

51mm

Blade thickness

4.0mm

Handle size

128mm

Blade

Steel

Aogami #1 with soft iron cladding

Steel type

Acier carbone (oxydable)

Handle

Handle material

Ebony and buffalo horn

Details

Profile

Santoku

Usage

All purpose

Hand orientation

Ambidextrous

Making

Production area

Sakai-Osaka/Japan

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.

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