Hatsukokoro Kurogane Aogami #2 Bunka 8 cm

• Aogami #2 Steel
• 62-63 HRC Rockwell
  
• Carbon Sanmai
• Bunbinga handle
• Made in Tosa Japan
  

Santoku

Santoku Bochu (or simply Santoku) knives are utilitarian. The name translates to "three uses," demonstrating the knife's universal ability to perform various tasks. Excellent for cutting meat, fish, vegetables, and fruit, it offers a more compact alternative to a Gyuto, with a shorter but slightly wider blade. Ideal for mincing, dicing, and slicing.

Aogami Carbon Steel

This knife is made from Japanese Aogami #2 steel (62 Hrc), a carbon steel that's easy to sharpen and maintain. It must be thoroughly dried after each use to ensure longevity. When well-maintained, it cuts finer than any stainless steel knife. You may notice a patina forming on the core steel, leading to discoloration, which, fortunately, protects against rust.

Carbon Cladding

Carbon cladding features two layers of carbon steel that protect the core steel. These layers safeguard the knife and make it more flexible, but can rust if not dried properly.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Kurouchi

The black Kurouchi finish on this knife provides a rich texture that aids in food release. Note that the black color may wear off over time.

Octagonal Wa Handle

Sophisticated and practical, the octagonal Wa handle is an excellent choice for chefs frequently at the cutting board. Its traditional design provides the best grip while cutting and chopping, even with wet hands.