Hatsukokoro Kanetsugu Gyuto Chromax Migaki 210 mm [Ebony] is a versatile Japanese chef's knife from the new Hatsukokoro Chromax series, designed for everyday preparation of meat, fish, and vegetables. Its long, exceptionally thin blade glides through ingredients with minimal resistance, offering an excellent balance between cutting performance, precision, and maneuverability.

The knife's standout feature is its ultra-thin laser geometry, which allows smooth, precise cuts with very little effort. The semi-stainless Chromax steel (64–65 HRC) provides exceptional edge retention, while the refined migaki finish and elegant ebony wood handle complete its clean, minimalist appearance.

BLADE SHAPE:

Gyuto is the Japanese version of the classic Western chef's knife and one of the most versatile blade shapes in the kitchen. Its wide profile, gently curved belly, and pointed tip make it suitable for chopping vegetables, slicing meat, preparing fish, dicing ingredients, and performing more detailed cutting tasks.

At 210 mm (8.3"), this gyuto offers an excellent balance between cutting length and maneuverability. The blade is long enough to handle larger ingredients and make smooth, continuous slicing motions, yet remains easy to control during everyday food preparation.

The gently curved cutting edge supports various cutting techniques, including push-cutting, slicing, and rocking motions. Its pointed tip is particularly useful for precise trimming, scoring, and other detailed work.

Combined with its exceptionally thin geometry, the versatile gyuto profile makes this knife an excellent choice for home cooks and professional chefs who appreciate lightweight, precise cutting performance.

STEEL:

The blade features a core of Chromax steel, an exceptionally hard Japanese knife steel (64–65 HRC) known for its excellent edge retention, relatively easy sharpening, and good corrosion resistance.

Chromax is classified as semi-stainless steel. It is significantly more corrosion-resistant than traditional Japanese high-carbon steels, but it is not completely stainless. The exposed steel can develop a natural patina over time, particularly when exposed to acidic ingredients such as fruit and vegetables. We recommend washing the knife by hand and drying it thoroughly after use.

Despite its impressive hardness, Chromax is relatively easy to sharpen on whetstones. It can achieve a very fine, long-lasting cutting edge, making it an excellent choice for users who want outstanding cutting performance without the demanding maintenance associated with traditional carbon steels.

Chromax steel composition: Carbon (C) 1%, Chromium (Cr) 5%, Manganese (Mn) 0.9%, Molybdenum (Mo) 1.2%, and Vanadium (V) 0.5%.

LAMINATION:

The hard Chromax steel core is protected by two outer layers of softer steel. This construction is known as san-mai, meaning "three layers" in Japanese.

The softer outer layers support and protect the harder, more delicate core from external impacts, contributing to the blade's overall durability.

GEOMETRY:

The knife features a double-bevel (symmetrical) blade, making it suitable for both left- and right-handed users.

Its exceptionally thin, so-called laser geometry minimizes resistance as the blade passes through ingredients, allowing smooth, precise cuts with very little effort.

This geometry is especially effective when cutting vegetables and delicate ingredients, where a thin blade can pass through food without excessive wedging, crushing, or splitting. It also performs beautifully when slicing boneless meat and fish.

Due to its thin geometry and high steel hardness, the knife should not be used for chopping bones, cutting frozen food, or other tasks that require a more robust blade. Avoid twisting the blade or applying sideways pressure during cutting.

BLADE FINISH:

The blade features a refined migaki finish, combining the softly matte appearance of the outer cladding with a more pronounced polish on the exposed Chromax core.

The contrast between the two surfaces highlights the transition between the steel layers and emphasizes the blade's clean, elegant lines. Its understated appearance pairs beautifully with the dark ebony wood handle.

HANDLE:

The knife features a traditional Japanese octagonal wa handle made from ebony wood. Ebony is a dense, hard, and durable wood, recognizable by its deep, dark color and elegant natural grain patterns.

The octagonal shape provides a comfortable, secure grip for both left- and right-handed users, allowing excellent control during precise cutting tasks. Its minimalist design complements the knife's lightweight construction and refined blade finish.

ABOUT THE SERIES:

Hatsukokoro Chromax is a new series of Japanese kitchen knives combining exceptionally thin blade geometry, high-performance Chromax steel, and a refined finish.

The series is designed for cooks who appreciate lightweight, precise blades that move effortlessly through ingredients. An excellent choice for experienced home cooks and professional chefs looking for outstanding cutting performance in everyday kitchen work.