Hatsukokoro / Motokyuuichi Hamono "Kurosagi" Aogami Super 3-Layer Kurouchi 180mm Bunka

This "Hatsukokoro" Kurosagi Nakiri is hand-forged with Aogami Super steel, heat-treated to 63-64 HRC. The Kurouchi-finished blade has a relatively rough fit and finish, but the beautiful tapering allows this knife to cut smoothly. It is a down to earth handcrafted Nakiri that focuses on cutting performance above anything else. If you like a rough kurouchi finish that brings you back to the very basis of a great carbon steel handmade blade, this is the knife to go for.

Spec:

• Origin (Made in): Sanjo City, Niigata Prefecture, Japan
• Brand: Hatsukokoro
• Workshop: Motokyuuichi Hamono
• Knife Type: Bunka
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
  
• Hagane (Core Steel): Aogami Super (Blue Super)
• Jigane (Cladding): Soft Iron
  
• Hardness: 63-64 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurouchi
• Kasumi Polish
• Blade Length: 180mm (7.1")
• Blade Height (at heel): 48mm
• Spine Thickness
• Above heel: 2.8mm
• Middle: 2.4mm
  
• Handle
• Shape: Angled Hachikaku (Octagonal)
  
• Material: Wenge
• Kuchiwa: Buffalo Horn
• Length: 127mm
• Overall Length: 322mm
• Weight: 157g (5.53oz)
• Hand Chiseled Mark (Front): In Japanese Kanji "Hatsukokoro" (初心)
• Hand Chiseled Mark (Back): In Japanese Kanji "Aogami Super" (超青鋼)

About Motokyuuichi Hamono 本久一刃物

Care:

Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. 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.