Hatsukokoro is a brand that works with some of the best blacksmiths and grinders in Japan. This means that they are not only limited to a few steel types or grinds, but actually have the opportunity to work on and develop a lot of different knives with different steel types, geometry, grinds and finishes.
Blacksmith Takahiro Nihei is a craftsman from Fukushima Prefecture, he started an apprenticeship with Yoshikane Hamono in Sanjo in 2011 to develop his blacksmithing skills. He is well trained in forging, grinding and engraving during his time at Sanjo, with exceptional attention to detail. In 2019, Takarhiro started his own workshop in Fukushima City.
Aogami Super is a carbon steel, and is in the category of so-called blue steel, and "Super" is the hardest of these alloys. Aogami Super is one of the carbon steels that can be hardened the hardest, and for this reason it keeps its sharpness for a really long time. However, it is also relatively easy to sharpen compared to stainless knives.
| Brand/series |
Hatsukokoro/Shinkiro |
|
Type |
Gyuto/Chef's knife
|
|
Forging and steel
|
Aogami Super and soft damask |
|
Grinding
|
50/50 |
|
Handle type
|
Octagonal (WA) Stock in Walnut with Buffalo Horn Ferrule |
|
Stainless steel
|
NO! |
|
Hardness
|
63-64 |
|
Specs
(May vary slightly because the knife is handmade)
|
Length: 210mm.
Height: 50mm.
Weight: 217g.
Width out of the handle: 5mm.
|
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
