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Hatsukokoro  |  SKU: HT-HSVG1SK-DE150

Hatsukokoro VG1 Deba 150mm by Sukenari

$254.98 $299.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro By Sukenari VG1
Profile Yanagiba
Bevel Type Single Bevel
Weight 207 g | 7.3 oz
Edge Length 295 mm | 11 39/64″
Heel Height 33 mm | 1 19/64″
Width @ Spine 3.7 mm | 9/64″
Width @ Mid 3.1 mm | 1/8″
Width @ 1cm from Tip 1.1 mm | 3/64″
Steel VG1 | Stainless
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 58 - 61
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
Region Toyama
Best for
  • Students
  • First-timers
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    This colleberation between Hatsukokoro and Sukenari is another exciting addition to our traditional Japanese Single Bevel knives collection. With a reasonable fit&finish, combined with stainless core steel and cladding, these knives simply make the ownership of a good quality Japanese Single Bevel knife a lot easier, in many aspects.

    Through the observation of the market, we found the traditional Japanese Single Bevel knives - Deba, Yanagiba and Usuba - are usually associated with Hitachi Metal carbon steels. There are few brands willing to produce a small amount of VG10 or even powder steel Yanagiba, but the number of production, the level of finish and price have determined that they are collector pieces.

    For users who are interested in these unique single bevel knives but are worried about maintaining carbon steel, they are usually left with options with Ginsan core steel - Hitachi's own stainless variant of Shirogami/White No.2 steel. These Ginsan steel knives will typically not falling in the budget friendly category, that's why I consider the introduction of this VG1 serie as a good addition to the market. With a fairly low price(considering the size and construction), you can experience a low-maintenance, properly made Tradtional Single bevel knife made by renowned maker Sukenari. Althoght I should mention the finishi near the choil is not quite satisfying, this serie will still be a unique offering that responds a very specific demand.

    Pros Cons
  • Easy to look after
  • Ideal for the household
  • Budget friendly
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  • Fit and finish can be improved
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral 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.

    Sukenari

    Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

    Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

    • Profile: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: VG1

      VG1 is the starting point of our V steel series, which is refined using high-quality raw materials with minimal impurities. It is a stainless blade steel with a fine structure, high toughness, exceptional hot forging, easy heat treatment, and excellent corrosion resistance.

      Since it contains 1.0% carbon (C), hard primary and secondary carbides coexist in the matrix, contributing to wear resistance.
      It contains 14% chromium (Cr), which is maximally effective in improving corrosion resistance and strength. Molybdenum (Mo), together with chromium (Cr), forms hard complex carbides, which greatly contribute to improved wear resistance and corrosion resistance.

      VG1 has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including knives, hair cutting shears, and industrial machine blades for food processing.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 58- 61

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    • Construction: Nimai - Stainless Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

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    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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