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Hatsukokoro  |  SKU: HT-GINGAATS34-BK180

Hatsukokoro Ginga ATS34 Damascus Bunka 180mm

Regular price $489.95

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Hatsukokoro By Yoshihiro Yauji Ginga ATS-34 Mirror Damascus
Profile Bunka / K-tip santoku
Bevel Type Double Bevel
Weight 176 g | 6.2 oz
Edge Length 181 mm | 7 1/8″
Heel Height 50 mm | 1 31/32″
Width @ Heel 3.0 mm | 1/8″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel ATS34 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 60 - 61
Surface Finish Mirror Polish
Handle Octagonal Black Chacate
Region Takefu
Best for
  • Pro chefs
  • Enthusiasts
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


Introducting the Hatsukokoro Ginga(銀河) ATS-34 line: an excellent steel forged by a highly talented young smith.

Hatsukorko, teamed up with Yoshihiro Yauji, one of the youngest Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village, to create this beautiful line of knives that are extremely nimble yet tough enough to deal with every occasion in the kitchen. The high level of fit and finish is evident from the rounded and polished spine and choil, as well as the profile that tapers from heel to tip. The clean and uniform mirror polish across the entire blade not only displays the attention to detail, but also makes the damascus pop and shine, living up to its name Ginga(Milky Way).

The ATS-34 steel, manufactured by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties. Bob Loveless brought the ATS-34 into fame in the 70s.

In recent years, the creation of the ATS-34 sanmai billets enabled the ATS-34 steel to appear in kitchen knife making. Notably introduced by RyuSen around 2015-2016.

Although this line has a mirror polish finish, the stickness found on typical mirror polished blade seems to be absent when cutting into a potato. It seems to us Yoshihiro Yauji put on a convex grind on the bevel, which reduces the drag when the blade is contacting the food. Paring that with a rather thin grind, it glide effortlessly even when splitting a potato right through the middle.

One noteworthy feature about Yauji's knifes is that the Santoku he forges takes a rather unique profile, similar to a Sanjo Gyuto. These Santoku are thin and wide, offering them excellent stability when cutting vegetables. Their tips curves up significantly, resulting a round head compare with the flat belly of a typical Santoku. This geometry means that rocking motion is much easier to do on Yauji's Santoku, making them even better at handling vegetables of all kind, which is a perfect fit for Santoku's purpose.

This ATS34 line not only look good, but also cuts well, if you are fancying a shiny damascus knife, these blades can be a choice that pack some good performances.

Pros Cons
  • Great artistic
  • Thin behind the edge
  • 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 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.

Yoshihiro Yauji

Yoshihiro Yauji (弥氏 良寛), Kutsurogi (寬), Echizen

Yauji Yoshihiro(弥氏 良寛), born in Echizen, Fukui Prefecture in 1983. At age of 20 in 2003, he entered Kitaoka Knives to apprentice under Kitaoka Hideo(北岡 英雄), the third generation bladesmith of Kitaoka Knives. In fiscal 2018, he was certified as a traditional craftsman.

In April of 2021, Yoshihiro Yauji left Kitaoka Knives and set up his own independent knife workshop Kutsurogi(寬), which shares a same Kanji with part of his name. Kutsurogi along with Yoshihiro Yauji is now a part of the Takefu Knife Village, which is an association that consists 14 knife companies and more than 40 bladesmiths, all located in Echizen area. With big names like Yu Kurosaki, Shiro Kamo and Yoshimi Kato, the Takefu Knife Village has a total of 17 Certified Traditional Craftsman, working and communicating with each others, they make the association a remarkable force in the industry.

Yoshihiro Yauji's knives are often found in damascus, with a color that is usually brighter than what you find on other makers. These blades seems to be grinded with a convex bevel, which helps prevent food sticking greatly, especially when paired with a more"sticky" finish like a mirror polish.

“Traditional craftsman certified in fiscal 2018, listed with Kutsurogi (寬) at Takefu Knife Village.”

Est. 2021 | 令和3年
Known for Traditional craftsman certification, Kutsurogi (寬)
Website takefu-knifevillage.jp Instagram @yoshihiro_yaichi Read more about Yoshihiro Yauji

Yoshihiro Yauji · Takefu

Knife details

Frequently asked questions

Why is it called a bunka knife?

The bunka knife (文化包丁) takes its name from bunka, culture. A Sakai knife maker ties the name to Japan's modernisation, when Western culture and Japanese tradition merged, and says it stands for that new era and for the knife's wide range of uses.

The same maker says that as diets broadened to meat, fish and vegetables, an all-purpose knife was wanted, and the bunka took features from both Japanese and Western knives.

What is the difference between a bunka and a santoku?

The tip. One Japanese knife maker describes the bunka (文化包丁, kengata) as combining the good points of the gyuto and the nakiri with the tip cut at an angle, and the santoku as coming after it, by rounding that tip.

Both are all-purpose knives for the home; santoku (三徳) means three virtues, for the three foods it cuts: meat, fish and vegetables.

Who makes ATS-34, and is it stainless?

Proterial makes ATS-34, a stainless blade steel. Its YSS page describes it as one for custom knives and high-quality cutlery tools, listing 14.00% chromium and 4.00% molybdenum and keeping the carbon figure closed.

That chromium is above the JSSA's 10.5% minimum for stainless steel, and the association notes that stainless, strictly, means it rusts less. Wash the knife and dry it after use.

Is Yoshihiro Yauji a certified traditional craftsman?

Yes. The Echizen Uchihamono association's roster of certified craftsmen lists Yoshihiro Yauji as certified as a traditional craftsman in fiscal 2018.

The roster says he wants to pass on traditional techniques and develop them into new things. It also says he formed a team that has begun making products while sharing the history and culture of traditional tatara iron making.

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