Hatsukokoro is based in Amagasaki, Japan, where they work with a wide network of blacksmiths and manufacturers to produce knives spanning entry level to high performance. The Kaijin line pairs a reactive Aogami Blue #2 carbon steel core with a stainless san mai cladding, so the edge keeps the sharpness and edge retention carbon steel is known for while the rest of the blade stays easier to live with day to day than a fully reactive knife. Only the thin strip of exposed core at the cutting edge is reactive, the rest of the blade face is protected by the stainless cladding.
The santoku trades the angled bunka tip for a rounded profile, a classic all purpose shape equally at home across vegetables, proteins, and general prep. At approximately 176mm blade length, 49mm blade height, and 155g, it is light, nimble, and easy to control through repeated cuts. The blade is hardened to 61-63 HRC, hard enough to take an aggressive, long lasting edge, and finished in migaki, a bright polished surface that shows off the san mai construction line where the stainless cladding meets the carbon core.
Care Instructions: Blue #2 is a reactive carbon steel at the edge, even under the stainless cladding, and will develop a patina with use. Wipe and dry the blade immediately after use, and never leave it wet, since the exposed edge can rust if neglected. Avoid cutting frozen foods or bones, and never use the blade to pry. Hand wash only.
The santoku trades the angled bunka tip for a rounded profile, a classic all purpose shape equally at home across vegetables, proteins, and general prep. At approximately 176mm blade length, 49mm blade height, and 155g, it is light, nimble, and easy to control through repeated cuts. The blade is hardened to 61-63 HRC, hard enough to take an aggressive, long lasting edge, and finished in migaki, a bright polished surface that shows off the san mai construction line where the stainless cladding meets the carbon core.
Care Instructions: Blue #2 is a reactive carbon steel at the edge, even under the stainless cladding, and will develop a patina with use. Wipe and dry the blade immediately after use, and never leave it wet, since the exposed edge can rust if neglected. Avoid cutting frozen foods or bones, and never use the blade to pry. Hand wash only.
- Brand: Hatsukokoro
- Line: Kaijin
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Construction: San Mai, Stainless Clad
- HRC: 61-63
- Finish: Migaki (Polished)
- Profile: Santoku
- Bevel: Double Bevel
- Handle: Ebony
- Weight: 5.5 oz (155 g)
- Blade Length: 176 mm (6.9 in)
- Blade Height: 49 mm
