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Hatsukokoro Blue 1 Damascus Gyuto 210mm

$449.00 AUD

Specifications

Blacksmith: Undisclosed
Sharpener: Nigara Hamono
Style: Gyuto
Blade Length: 210mm
Overall Length: 370mm
Weight: 195g
Blade Height @ Heel: 53mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2.9mm
Blade Material: Blue 1 Core, Soft Iron Matte Damascus Clad
Handle Material: Octagon Double Blonde
HRC: ~64

 



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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Japanese blacksmith forging a kitchen knife

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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