Name: Chef's knife
Brand: Hatsukokoro
SKU: HAY-ASMIG-210GY
Price: 158.95 EUR
Availability: InStock

€158,95 EUR

VAT included for EU orders.

HAY-ASMIG-210GY

Chef's knife with a 21 cm long blade, made in Seki by one of the city's most renowned manufacturers.
This model is specially ordered by us at Cleancut to achieve an extra thin spine with a true laser-like feel. Standard material thickness is 3 mm. These knives are 1.8 mm thick and therefore cut very finely through tougher ingredients like potatoes.

Weight: 144 grams
Blade length heel to tip: 212 mm
Blade height: 45.5 mm
Thickness: 1.8 mm
Core steel: Aogami Super (63-64 HRC)
Cladding: Stainless steel
Handle: Octagonal, made of bubinga wood.

The blade has a 3-layer construction with Aogami Super carbon steel as the core and stainless steel cladding. The blades are normally thin and delivered extremely sharp. The hard carbon steel ensures the knife retains its sharpness for a long time, while Aogami Super offers very good corrosion resistance, especially considering it's paired with stainless blade sides. However, these delicate blades should be handled with care as they can easily be damaged if cutting hard particles.

Manufacturer: Hatsukokoro
Model: Gyuto
Length: 210 mm
Steel: Aogami super
Kolstål | Rostfri kappa
HRC: 64-65HRC
Forging:
Handle material: Bubinga

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.