Name: Chef's knife
Brand: Hatsukokoro
SKU: KOMO_GY210_ebony
Price: 483.95 EUR
Availability: InStock

€483,95 EUR

VAT included for EU orders.

KOMO_GY210_ebony

A Japanese chef's knife, gyuto, with a 21 cm long blade. The core steel is Aogami#1, surrounded by several layers of iron, known as Damascus steel. The handle is octagonal and made of ebony with a bolster of light buffalo horn.

Komorebi is one of our favorites here at cleancut. Everyone at the office has held it, with a clear feeling of "this is the knife."
However, it must be said that the knife is not for everyone. It falls into the 'workhorse' category, as it has a substantial weight and a sturdy blade. The knife features a traditional Japanese hamaguri grind. This convex grind provides fantastic cutting efficiency. The knife cuts through ingredients well, even though the blade has more mass than the average Japanese knife.

The design follows the classic Sanjo forging with rounded shapes and a strong, tapering spine. Komorebi is hand-forged from Aogami#1 carbon steel, clad with a beautiful Damascus steel cladding in iron. The finish on the beautiful Damascus blade is glossy yet silky smooth, like a slightly clouded mirror. You can easily see your reflection in the blade, even if it's too misty to be called a 100% mirror finish. It is simply a highly polished kasumi.

Steel: Aogami#1 with Damascus steel cladding. HRC 63-64 (NOT stainless)
Weight: 204 grams
Blade height: 51 mm
Blade length tip to heel: 211 mm
Blade root thickness: 4 mm
Middle thickness: 2.5 mm

Manufacturer: Hatsukokoro
Model: Gyuto
Length: 210 mm
Steel: Aogami #1
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material:

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.