🔪Steel: Blue Steel #2 (Aogami #2) Damascus (carbon steel, will rust)
🔪Size: 24cm
🔪Handle: Cocobolo wood with double silver ring (other handle options available)
🔪Saya: Optional (various materials available)
🔪Thickness: ≈2.8mm
🔪Blade Width: ≈4.9cm
🔪Weight: ≈207g
Brand Introduction:
⭕️Hatsukokoro: Derived from the Japanese proverb "never forget your beginner’s mind." Hatsukokoro creates products that surprise and delight customers while staying true to its original spirit.
Material Introduction:
⭕️Aogami #2 (Blue Steel #2): Made by adding tungsten (W) and chromium (Cr) to White Steel #2. Known for its superior edge retention and durability, this steel is favored by experienced sharpeners for its excellent cutting performance but requires advanced sharpening skills.
Knife Model Introduction:
⭕️Gyuto: A Japanese chef’s knife designed for slicing, trimming, and processing beef, especially premium wagyu. The long, continuous blade allows clean, smooth cuts of large meat portions. Its design ensures precision cuts while preserving the texture and appearance of the meat. Widely favored by both professional chefs and home cooks for its versatility. Handles and blade materials vary from stainless to high-carbon steels, with handle options in wood or composite materials for comfort and stability.