Name: Chef's Knife
Brand: Hatsukokoro
SKU: kujaku-GY240
Price: 307.95 EUR
Availability: InStock

Chef's Knife

€307,95 EUR

VAT included for EU orders.

kujaku-GY240

A Japanese chef's knife, a Gyuto, with a 243 mm blade and an octagonal bubinga handle.

The knife belongs to Hatsukokoro's acclaimed Kujaku series, which combines high performance with one of the most spectacular Damascus finishes on the market. The blade has a V-Toku2 core, a high-carbon steel that offers an excellent balance of edge retention, toughness and ease of sharpening. The geometry is thin behind the edge, giving the knife a light, responsive feel with excellent precision and very good cutting performance.

The blade is surrounded by stainless Damascus cladding with the distinctive "Rainbow Damascus" finish. The vivid shifts in colour give every knife a unique appearance and inspired the name of the series: Kujaku, Japanese for peacock.

Core steel: V-Toku2
Cladding: Rainbow Damascus, stainless steel, copper and brass.
Weight: 173 grams
Blade height: 50 mm
Blade length (tip to heel): 243 mm
Thickness at heel: 1.85 mm
Thickness at the middle of the spine: 1.8 mm
Handle: Octagonal bubinga handle.

Note: The core steel is carbon steel and is therefore not stainless. Always wipe the edge dry after use. Over time, the Damascus may also develop a light patina or darken slightly, which is a natural part of the material's ageing process. We recommend drying the blade thoroughly after use and polishing it when necessary. A thin layer of oil helps protect the blade and preserve its beautiful finish.

Manufacturer: Hatsukokoro
Model: Gyuto
Length: 240 mm
Steel: V-Toku2
Kolstål | 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.