Hatsukokoro Kokugei Blue 1 Kurouchi Gyuto 210mm

Hatsukokoro Kokugei Blue 1 Kurouchi Gyuto 210mmThe Hatsukokoro Kokugei Blue 1 Kurouchi Gyuto 210mm is a double bevel chef's knife featuring Aogami #1 carbon steel and soft iron san mai clad construction, best fitting enthusiasts and students seeking traditional performance. This 210mm gyuto profile serves general kitchen purposes including mincing, slicing vegetables, and cutting meat. The blade features a kurouchi surface finish and measures 3. 2mm at the heel spine, tapering to 1. 9mm at the tip

leaving them in water will affect the bonding

8mm at the heel and middle

Blue Frost (Blue 1 Mizu-Honyaki) and White Fame (White 1 Mizu-Honyaki) are both forged by Togashi-san

After World Warâ

The blade is precision ground and sharpened to achieve a razor-sharp edge

Kiku Takashi is a value line from Aoki hamono of Sakai (also owns Sakai Takayuki brand)

I am often quite picky about the detail of the handle

no more harsh edge

Kiridashi is a very popular type of common tools in Japan

I previously use a regular diamond plate without the handle to flatten my waterstone

The R2 powdered steel is hardened to 62+ HRC and forged with 32-layer damascus cladding

Kitayama is one of the favourate stones for a lot of carbon lovers