Hatsukokoro "Sentan" Shirogami #2 Kurouchi 200mm Chuka Bocho

With a thorough heat treatment resulting in a 62 HRC hardness, this Shirogami #2 Kurouchi 200mm Chuka Bocho offers exceptional value. The handle's textured grip and forward balance point maximize chopping efficiency. Its robust construction and quality of steel make it an unmissable choice for those who have never tried a carbon steel Chuka Bocho.

Spec:

• Origin (Made in): China
• Brand: Hatsukokoro
  
• Knife Type: Chuka Bocho
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
  
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Stainless Steel
  
• Hardness: 62 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurouchi
  
• Blade Length: 200mm (7.9") 
• Blade Height (at heel): 87mm 
• Spine Thickness
• Above heel: 2.4mm 
• Middle: 1.8mm 
  
• Handle
• Shape: Marugata (Oval Shaped)
  
• Material: Magnolia
• Kuchiwa / Tsukajiri: Stainless Steel
  
• Length: 103mm
• Overall Length: 297mm
• Weight: 302g (10.65oz)
• Stamped Mark(Back): In Japanese Kanji "Sentan" (仟鍛); "Shirogami #2" (白二鋼); "ステンレス" (Stainless Steel)

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). 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 Shirogami 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.