Hatsukokoro / Takahiro Nihei "Shinkiro" Aogami Super Kurouchi Damascus Gyuto

The Gyuto is forged by Master Takahiro Nihei with Aogami Super by thorough heat treatment to attain 63-64 HRC of hardness. To add a raw and masculine look to the knife, kurouchi finishing takes over the upper part of the blade. Finished with Damascus on the other half of the blade, making the knife even more handsome and stylish. 

Spec:

• Origin (Made in): Sanjo City, Niigata Prefecture, Japan
• Brand: Hatsukokoro
• Blacksmith: Takahiro Nihei 二瓶 貴大
• Knife Type: Gyuto
  
• 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
• Damascus
• Blade Length: 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 47mm / 50mm
• Spine Thickness
• Above heel: 4.7mm / 4.4mm
• Middle: 2.6mm / 2.5mm
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Ebony
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Ginmaki: Nickel Copper (x3)
• Length: 138mm / 145mm
• Overall Length: 365mm / 411mm
• Weight: 247g (8.71oz) / 264g (9.31oz)
• Hand Chiseled Mark: In Japanese Kanji "Hatsukokoro" (初心)

About Takahiro Nihei 二瓶貴大

A craftsman from the Fukushima Prefecture, Takahiro Nihei started his training in Sanjo since 2011 to develop his blacksmithing skills. He is well trained in forging, sharpening, and engraving during his time in Sanjo. With superb attention to details and passion, Takarhiro started his own workshop in 2019 in Fukushima City.

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.