Name: Chef's knife
Brand: Hatsukokoro
SKU: Hikari-DAM-210GY
Price: 166.95 EUR
Availability: InStock

Chef's knife

€166,95 EUR

VAT included for EU orders.

Hikari-DAM-210GY

Chef's knife with a 211 mm long blade with a beautiful Damascus steel cladding

Steel: Semi-stainless SLD with Damascus clad (HRC: 60-62)
Blade length: 211 mm
Blade height: 50 mm
Spine thickness in the middle: 1.8 mm
Weight: 144 grams
Blade finish: Dark etched Damascus steel cladding
Handle: Mono bubinga

This knife series is the result of close collaboration between Hatsukokoro and one of the largest and most respected knife manufacturers in Seki City, Japan. We are impressed with this knife series, with its excellent SLD steel, beautiful finish, very thin blades, and excellent price, earning our warmest recommendation.

SLD is a very durable steel that holds its edge for a very long time, especially when not sharpened too smoothly, allowing the edge to retain some bite. We recommend finishing at 1000 to 3000 grit for both sharpness, bite, and long edge retention. SLD is SEMI-STAINLESS, meaning it resists rust well but is not 100% stainless. Over time, the core steel will darken slightly, giving the knife a beautiful contrast between the core steel and the Damascus cladding.

Important:
Keep in mind that the edge is hard and thin. Therefore, be careful not to expose the edge to stress, especially sideways. When using a Japanese knife with a thin blade, the edge should always be in motion when cutting. Under no circumstances should you push the blade through an ingredient without the edge being in motion. Nor should you twist or wiggle the blade to pry ingredients apart.

Manufacturer: Hatsukokoro
Model: Gyuto
Length: 210 mm
Steel: SLD
Rostfritt stål | Rostfri kappa
HRC: 60-62 HRC
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.