Gyuto knife, Aogami 2 carbon steel with iron cladding, damascus nashiji finish, Inazuma 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.

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: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.

Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: Octagonal teak handle with a buffalo ferrule.

LENGTH: 210mm blade length.

MAKER: Hatsukokoro

RANGE: Inazuma

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."