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Hatsukokoro  |  SKU: HT-STRIX-GY240DM

Hatsukokoro STRIX Damascus Gyuto 240mm

$869.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Hatsukokoro STRIX Damascus
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 220 g        7.76 oz
Edge Length 232 mm   .9.13 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 2.5 mm     0.1 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel SPG STRIX | Powdered Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 63 - 65
Surface Finish Mirror Polish
Handle Octagonal Birch Burl with Spacer
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Knives and Stones is excited to be the global launch partner of the all new Hatsukokoro STRIX line.

    The STRIX is a brand new stainless powdered steel from Takefu Super Steel, with rated hardness of up to HRC65. The steel is not only hard, but more importantly, it provides excellent Kireaji (切味, or the "Cutting Taste").

    It is also incredibly easy to sharpen: in my test it is almost as easy to sharpen as VG10 and SG2. This line of knife has a convex grind and is very thin behind the edge. For the 210mm Gyuto, the thickness behind the edge averages between 1.1mm to 1.3mm, which I consider it as a balanced thin grind: it penetrates a potato while providing very good food release.

    The STRIX damascus serie offers a mirror polish damascus look for this amazing steel, which some may find similar to the Sukenari ZDP189 damascus, but it appears that the Hatsukokoro's offering have more layers in its cladding, resulting a finer damascus pattern. The STRIX damascus serie knives come with octagonal stabilized birch burl handle, giving them a fresh and modern look.

    Pros Cons
  • Excellent performance
  • Great artistic
  • Excellent fit and finish
    		•
  • High budget
  • Mirror polish can be hard to maintain
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Hatsukokoro

    An emerging brand rapidly building up its reputation internationally, Hastukokoro offers a great selections of premium hand crafted knives sourced from makers all over Japan. Top tier knife makers such as Yoshikane, Nigara and Nakagawa Hamono all send their best knives to Hyogo.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: SPG STRIX

      SPG STRIX was born from the proposition to develop a “blade-oriented powdered steel” that can achieve optimum performance when used as a cutting tool.
      While we have heard that conventional hard powder steels with a hardness of about HV900 (HRC67) are difficult to sharpen on a grinding wheel, we have not heard of many such cases with carbon steels of the same hardness.
      Although the hardness is the same, the ease of sharpening is different. Why is there such a difference?
      The answer is that blade steel hardness is the combination of the "hardness of the metal base" and the "hardness of the metal carbides".
      SPG STRIX is a stainless powder steel that was created to strengthen a metallic base material, featuring both workability and ease of sharpening like carbon steel, despite its high hardness.
      It is the best powder steel for knives, as its strong metallic base achieves ideal cutting edges and provides unsurpassed cutting sharpness.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 63- 65

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Mirror Polish

      Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.

      The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Birch Burl Stabilized

      The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

      The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

      The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

      << Slide for more

    Hatsukokoro

    Hatsukokoro STRIX Damascus Gyuto 240mm

    $869.00

    Knives and Stones is excited to be the global launch partner of the all new Hatsukokoro STRIX line. The STRIX is a brand new stainless powdered steel from Takefu Super Steel, with rated hardness of up to HRC65. The steel is not only hard, but more importantly, it provides excellent Kireaji (切れ味, or the "Cutting Taste"). It is also incredibly easy to sharpen: in my test it is almost as easy to sharpen as VG10 and SG2. This line of knife has a convex grind and is very thin behind the edge. For the 210mm Gyuto, the thickness behind the edge averages between 1.1mm to 1.3mm, which I consider it as a balanced thin grind: it penetrates a potato while providing very good food release.

    Measurements 


    		 mm
    Weight 220 g
    Tip to Heel Length 232 mm
    Blade Height at Heel 50 mm
    Width of Spine Above Heel 2.5 mm
    Width of Spine at Middle of Blade 2.4 mm
    Width of Spine at about 1 cm from tip 1.0 mm

    Steel type: SPG STRIX core with stainless clad
    Hardness (HRC): 63-64
    Handle Design: Dyed and Stabilized Burl handle, white spacer


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