The Hatsukokoro bunka in SG2 (R2) is a versatile Japanese knife with a k-tip point, built to handle vegetables, meat and fish with a single blade. The reversed tip is finer and more precise than a santoku's, making it capable of detail work that the knife's overall profile might not suggest. The generous blade height provides good knuckle clearance on the board, and the slightly hollow profile supports a smooth cutting motion.
The sanmai construction places an SG2 core with stainless steel cladding on both sides. This geometry directs the hardness of the cutting steel to the edge, while the outer cladding supports the blade and simplifies upkeep. The result is a blade that holds its edge over time without requiring particular attention between uses.
SG2 (R2) is a powder metallurgy stainless steel with a hardness of 62 to 65 HRC. Its finely distributed vanadium carbides allow it to retain a sharp edge significantly longer than conventionally forged steels in the same class. In return, sharpening on a whetstone requires more passes and quality stones: fine ceramic or diamond stones perform better than entry-level options. The steel is stainless: no patina develops, and routine care is limited to rinsing and drying after use.
Care
Rinse and dry after each use. Never put in the dishwasher. Sharpening on water stones is recommended to maintain the edge.
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