| Brand / Blacksmith: | Hatsukokoro |
| Series: | Shirasagi |
| Knife type: | Deba |
| Blade Length / Total length (mm): | 153 / 300 |
| Grind: | Single Bevel |
| Finish: | Polished |
| Steel type: | White 2 |
| Forging method: | San Mai |
| HRC hardness: | 62 |
| Handle type / Material / Ferrule: | Octagonal / Wenge / Horn |
| Spine Thickness at heel / tip (mm): | 6,7 |
| Blade height at heel (mm): | 50 |
| Weight (gr): | 249 |
| Notes: |
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Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful teak wood Wa octagonal handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is ideal to be used for filleting smaller but also medium fish. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful Teak wood Wa octagonal handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used for filleting medium to large size fish. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Hatsukokoro Series: Shirasagi Knife type: Deba Blade Length / Total length (mm): 167 / 315 Grind: Single Bevel Finish: Polished Steel type: White 2 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 6,7 Blade height at heel (mm): 52 Weight (gr): 278 Notes: -
Produced in the famous for its swordsmiths since 16th century Seki city, these knives take their name from possibly the best swordsmith ever existed, the famous Magoroku Kanemoto (孫六兼元). This long tradition of bladesmithing is still alive today in Seki city. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This 180mm thin and light version of the Chinese cleaver is the right choice for knife users who want a nimble and easy to use Chinese cleaver so if you are new to this profile this might be the right size to go! Perfect for mincing herbs but also any other ingredient the more you get acquainted with it. Features walnut handle.
Brand / Blacksmith: Kanemoto Series: Carbon Knife type: Chinese Cleaver Blade Length / Total length (mm): 180 / 280 Grind: 50 / 50 Finish: Polished Steel type: Carbon Steel Forging method: Monosteel HRC hardness: 60 - 61 Handle type / Material / Ferrule: Western / Pakka Wood Spine Thickness at heel / tip (mm): 2,0 Blade height at heel (mm): 87 Weight (gr): 292 Notes:
