Hatsukokoro | SKU: HS-SHKR-ASDMKU-GY210BR

Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus K-tip Gyuto 210mm

Name: Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus K-tip Gyuto 210mm
Brand: Hatsukokoro
SKU: HS-SHKR-ASDMKU-GY210BR
Price: 569.95 AUD
Availability: InStock

$569.95 ~~$599.95~~

Add a saya and receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Shinkiro
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	220 g 7.76 oz
Edge Length	208 mm .8.19 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	4.5 mm 0.18 inch
Width @ Mid	2.7 mm 0.11 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi
Handle	Octagonal Birch Burl with Spacer
Region	Hyogo
Best for	Collectors Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Shinkiro(蜃気楼) in Japanese means "Mirage", it is made with an Aogami Super steel core, with a beautiful Damascus iron cladding on the bevel and Kurouchi finish on top. This serie of knives delivers a combination of great Kireaji(切れ味, the "Cutting Taste"), good edge retention and artistic look.

For most damascus knives, makers will polish them with various methods to reveal their beauty across the blade, therefore it is uncommon to see a combination of unpolished Kurouchi finish put on top of a damascus cladding, the end result however, is rather stunning. Holding the knife spine down, the Kurouchi finish becomes this rough and earthy ground, where the organic damascus pattern in the cladding boils and tumbles above it, then dissipate into the sky represented by the hightly polished core steel. I believe this is the perfect recreation of the Mirage under the blazing sun, a highly artistic utilization and combination of forging techinques and a materiality.

The creator of these beautiful Knives Takahiro Nihei is a young smith trained under Sanjo's famous Yoshikane Hamono. Just like Yoshikane, his pays a lot of attention to the details of his work. The Shinkiro has a typical thick Sanjo heel, a very fast taper to the tip and super thin behind the edge. It is a great cutter that doesn't carry the price tag of its more premium "Hyomon" siblings. Although the carbon core steel and soft iron damascus cladding may be prone to rust, the Kurouchi finish can protect the blade partially from that issue.

Pros	Cons
Great artistic Excellent performance Highly collectable	Prone to rust High budget

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

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.
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Steel: Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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Construction: Sanami - Soft Iron 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. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.
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.
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Finish: Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.
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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.
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