Hatsukokoro "Hayabusa" Aogami Super 3-Layer 180mm Santoku

Having launched several Aogami #2 series, Hatsukokoro finally releases the "Hayabusa" Aogami Super series. The choil and spine are finished to a level of perfection at this surprising price point. With its minimalistic yet elegant Kasumi finish, the Hayabusa series focuses solely on delivering outstanding performance without any unnecessary aesthetic distractions.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
  Brand: Hatsukokoro
  
• Knife Type: Santoku
  
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): Aogami Super (Blue Super)
  • Jigane (Cladding): Stainless Steel
    
  • Hardness: 64HRC
    
  • Hand-forged, hand-ground, hand-sharpened
• Blade Length (heel-to-tip): 180mm (7.1")
• Blade Height (at heel): 44mm 
• Spine Thickness
  • Above heel: 2.1mm 
  • Middle: 2.1mm 
    
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Wenge
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
  • Length: 128mm 
• Overall Length: 329mm 
• Weight: 157g (5.54oz)
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro Aogami Super" (登録 初心 超青鋼)

Care:

Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.