Hatsukokoro Gyuto Ginsanko Damascus 240mm (9.5")

Hatsukokoro Gyuto Ginsanko Damascus 240mm is a versatile Japanese kitchen knife that stands out for its appearance (unique combination of a densely marbled damascus pattern and delicate hammer impressions) and performance (63 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). The blacksmith has designed the knife to have the optimum balance for a traditional Japanese knife.

BLADE SHAPE:
The Gyuto is the ultimate all-around kitchen knife and the Japanese version of the most widely used Western chef's knife. It's thinner and lighter than its Western counterparts, making it more maneuverable and precise. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat.

The knife has a pronounced choil, which allows for an excellent grip and better handling. The spine is slightly thicker and gradually tapers into a refined edge, giving it the feeling of a powerful blade. The curve of the blade is slightly accentuated in the belly, which means that the rocking technique is enabled and is very efficient.

The 240mm length is designed for experienced home cooks and especially for professional chefs.

Use for: It can be used with a variety of different cutting techniques (such as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). The shape of the blade has a gentle curve in the belly and is also great for rocking cutting technique. 

STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. 

LAMINATION:
The core layer was sandwiched between 24 layers of softer steel. This technique is called san-mai damascus and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The look of the knife is unique: the upper half of the blade shows hammer prints in the 25-layer damascus pattern, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.

HANDLE:
Octagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. Because of its symmetrical shape, the handle fits perfectly in both palms. 

BLACKSMITH:
Blacksmith: The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.
Brand: Hatsukokoro is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb "do not forget your original purpose".