Hatsukokoro / Nigara SKD11 Kurouchi Colored Damascus 165mm Santoku

This is a special collaboration between Hatsukokoro and Nigara, showcasing their expertise and uniqueness. In contrast to Nigara's usual standardized designs, this Santoku is the most rugged and rustic knife in their collection. The exclusive orange Damascus pattern beautifully complements the dark kurouchi finish on the blade. The fit-and-finish is distinctively Nigara style, with a gradual taper from heel to edge and weighing about 20% more than other Santoku knives from the brand.

Spec:

• Origin (Made in): Hirosaki, Aomori Prefecture, Japan
• Brand: Nigara Hamono
• Knife Type: Santoku
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): SKD11 (Semi Stainless)
• Jigane (Cladding): Stainless Steel
  
• Hardness: 64 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kurouchi
• Colored Damascus
• Blade Length: 165mm (6.5")
• Blade Height (at heel): 49mm
• Spine Thickness
• Above heel: 3.3mm
• Middle: 2.6mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
• Kuchiwa: Black Buffalo Horn
  
• Length: 127mm
• Overall Length: 310mm
• Weight: 176g (6.21oz)
• Engraved Mark (Front): In Japanese Kanji "Hatsukokoro" (初心)
  
• Engraved Mark (Back): In Japanese Kanji "Meticulously crafted" (別打)
  

About Yoshikane Hamono 吉金刃物

With 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.

Care:

SKD11 Steel is a semi-stainless steel. With general use, the knife is unlikely to develop patina or rust. However, as the chromium content of SKD11 is comparatively lower than stainless steels, patina or rust may develop under certain conditions such as prolonged exposure to water. The cladding of the knife is fully stainless therefore if patina or rust is to develop at all, it will be localized on the exposed core steel near the cutting edge. Wash and dry with a soft sponge, and safely store after use. 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.