Hatsukokoro Hayabusa Chromax Nakiri 165mm, Ebony Handle

Part of the edge never reaches the board, so the cut never finishes. At our counter we put it simply: there is not enough flat at the heel. A knife with a long curve is built for rock chopping, not for the Chinese or Eastern up-and-down chop.

A straight edge, like a nakiri's, meets the board along its whole length and finishes the cut. On any knife, a dip worn near the heel or a dull section can cause the same thing.

The bevel. A Japanese dictionary describes the nakiri (菜切包丁) as shaped like an usuba but double-bevel and relatively easy to handle; the Sakai cutlery association describes the usuba (薄刃包丁) as an acute, wide knife for vegetables, in a square Kanto type and a kamagata Kansai type.

The names overlap, since another dictionary records the usuba as also called nakiri, so check the bevel rather than the name.

Not fully, which is why our Chromax steel page calls it semi-stainless. Takefu calls this stainless-clad composite Stainless Chromax: a core of its V-Gin1, Gin2 or V-Gin3B steel clad in soft stainless steel, with the core forming the cutting edge.

Those core steels carry 4.5 to 8% chromium, under the 10.5% that defines stainless steel, so the edge can rust, though Takefu says V-Gin1 resists corrosion far better than carbon steel. Dry the knife after washing.

Hatsukokoro (初心) is a brand, not a forge. H&K, a company founded in 2013 and based in Amagasaki, Hyogo, created it in 2019.

H&K names the producer for some lines, for example Shinkiro by Takahiro Nihei in Fukushima, Ginyou by Yoshihiro Yauji in Echizen and Kurosagi by Motokyuichi Hamono in Nagasaki, and keeps others confidential. Some knives we stock carry the maker in the title, such as Hatsukokoro x Yoshikane SKD Nashiji.

The name comes from the Japanese proverb 初心忘るべからず, which means don't forget your original intention. The company read it gently as hatsukokoro rather than shoshin.

H&K created the brand in 2019, six years after the company was founded, and chose the name for its knife line.

Pick by how much care you want to give. The carbon lines, Blue 1, Blue 2 and AS kurouchi, need drying and a little oil after use. The SG2, HAP40, Ginsan and VG10 lines are low maintenance, so they suit a busy kitchen or someone who just wants to cook.

Neither is better; it depends on your routine. If you will dry and oil the blade after each use, a carbon line can suit you, and if you want the least fuss, a stainless line is the easier choice.