Hatsukokoro "Hayabusa" Aogami #2 Colored Diamond Damascus 180mm Santoku

This "Hayabusa" (Falcon) series from Hatsukokoro is hand-forged using Aogami #2 steel that has been hardened to 62-63 HRC. The diamond Damascus captures your attention from every angle you look at it. The colored Damascus takes the beauty standard one step further. A beautiful, lightweight, versatile Santoku suitable for refined chefs.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
  Brand: Hatsukokoro
  
• Knife Type: Santoku
  
• Blade
• Construction: Sanmai
• Grind: Double-edged Blade (50/50 Grind
• Hagane (Core Steel): Aogami #2 (Blue #2)
• Jigane (Cladding): Stainless Steel
  
• Hardness: 62-63 HRC
  
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Colored Diamond Damascus
• Blade Length (heel-to-tip): 180mm (7.1")
• Blade Height (at heel): 48mm 
• Spine Thickness
• Above heel: 2.5mm 
• Middle: 2.2mm 
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Wenge
• Kuchiwa: Buffalo Horn
• Length: 128mm 
• Overall Length: 319mm 
• Weight: 151g (5.33oz) 
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登錄 初心)
  

Care:

Aogami #2 (Blue #2) steel is a premium 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.