Gyuto knife, Aogami 2 with iron cladding, Kasumi finish, Komorebi range - Hatsukokoro

Some more premium Sanjo knives with a classic look and excellent blade detailing. 

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. In this case, the knife is slightly taller at the heel than usual.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.

FINISH: Kasumi polish - a hazy, almost matte, effect on the blade. The effect on this knife was achieved using natural sharpening stones.

HANDLE: Octagonal ebony wood handle with a buffalo ferrule (210mm) and octagonal wenge monowood handle (240mm)

LENGTH: 210mm and 240mm blade length.

MAKER: Hatsukokoro

RANGE: Komorebi

BEST FOR: Thin knives in all the classic shapes, finished to a high standard. 

SAUNDERS SAYS: "Thin and fit, and some of the best fit and finish around."