Hatsukokoro Aogami #2 Migaki Damascus 165mm Santoku

Presenting the Hatsukokoro Aogami #2 Migaki Damascus series, perfect for those who appreciate a balanced aesthetic—neither too minimalist nor overly rugged. Featuring a stunning cloud-like Damascus pattern and a rare hand-chiselled signature, this knife stands out in today's market. Weighing in at 150g, it offers an ideal heft, making it comfortable to handle. Staying true to Hatsukokoro's traditional positioning strategy, this knife comes at an affordable price for its level of craftsmanship.

Spec:

• Brand: Hatsukokoro
  
• Knife Type: Santoku
  
• Blade
• Construction: Sanmai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Aogami #2 
• Jigane (Cladding): Stainless steel
  
• Hardness: 60-61 HRC
  
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurouchi
• Damascus
  
• Blade Length (heel-to-tip): 165mm (6.5")
• Blade Height (at heel): 46mm 
• Spine Thickness
• Above heel: 3.9mm 
• Middle: 2.7mm 
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Teak
• Kuchiwa: Buffalo Horn
• Length: 129mm 
• Overall Length: 307mm 
• Weight: 150g (5.90oz) 
• Hand-Chiselled Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 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.