Name: Kiritsuke
Brand: Hatsukokoro
SKU: HK-KAI-KI210
Price: 148.95 EUR
Availability: InStock

Kiritsuke

€148,95 EUR

VAT included for EU orders.

HK-KAI-KI210

Kiritsuke with a 213 mm blade.

Blade length: 213 mm
Blade height: 48 mm
Thickness at heel: 2.5 mm
Thickness at the middle of the spine: 2 mm
Weight: 156 g
Core steel: Aogami #2 (63–64 HRC)
Cladding: Stainless steel
Handle: Walnut with a buffalo horn bolster.

Hatsukokoro Kaijin is a Japanese knife series made with an Aogami #2 carbon steel core. The core is clad in stainless steel, making the knives considerably easier to care for than traditional constructions where the cladding is also reactive. The exposed carbon steel at the edge will still develop a patina over time and should be wiped dry after use.

Kaijin has a relatively slim blade geometry and a thin edge. The finish is clean and understated, with a distinct contrast between the stainless cladding and the exposed core steel.

The octagonal handle is made from walnut with a black buffalo horn bolster. This combination gives the knife a classic Japanese appearance, while the neutral handle shape works equally well for right- and left-handed users.

Manufacturer: Hatsukokoro
Model: Kiritsuke
Length: 210 mm
Steel: Aogami #2
Kolstål | Rostfri kappa
HRC: 63-64HRC
Forging:
Handle material: Valnöt | Pakkaträ

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.