Hatsukokoro / Motokyuuichi Hamono "Kurosagi" Aogami Super 3-Layer Kurouchi 180mm Bunka

Hatsukokoro / Motokyuuichi Hamono "Kurosagi" Aogami Super 3-Layer Kurouchi 180mm BunkaThis "Hatsukokoro" Kurosagi Nakiri is hand forged by Motokyuuichi Hamono with Aogami Super steel, heat treated to 63 64 HRC. The Kurouchi finished blade has a relatively rough fit and finish, but the beautiful tapering allows this knife to cut smoothly. It is a down to earth handcrafted Nakiri that focuses on cutting performance above anything else. If you like a rough kurouchi finish that brings you back to the very basis of a great carbon steel

This "Hatsukokoro" Kurosagi Nakiri is hand-forged by Motokyuuichi Hamono with Aogami Super steel, heat-treated to 63-64 HRC. The Kurouchi-finished blade has a relatively rough fit and finish, but the beautiful tapering allows this knife to cut smoothly. It is a down to earth handcrafted Nakiri that focuses on cutting performance above anything else. If you like a rough kurouchi finish that brings you back to the very basis of a great carbon steel handmade blade, this is the knife to go for.

Spec:

• Origin (Made in): Shimabara City, Nagasaki Prefecture, Japan
• Brand: Hatsukokoro
• Workshop: Motokyuuichi Hamono
  
• Knife Type: Bunka
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
  
• Hagane (Core Steel): Aogami Super (Blue Super)
• Jigane (Cladding): Soft Iron
  
• Hardness: 63-64 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurouchi
• Kasumi Polish
• Blade Length: 180mm (7.1")
• Blade Height (at heel): 48mm
• Spine Thickness
• Above heel: 2.8mm
• Middle: 2.4mm
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Wenge
• Kuchiwa: Buffalo Horn
• Length: 127mm
• Overall Length: 322mm
• Weight: 157g (5.53oz)
• Hand Chiseled Mark (Front): In Japanese Kanji "Hatsukokoro" (初心)
• Hand Chiseled Mark (Back): In Japanese Kanji "Aogami Super" (超青鋼)

About Motokyuuichi Hamono 本久一刃物

From the historic town of Shimabara, Motokyuuichi Hamono (本久一刃物) builds on a blade-making legacy stretching back to 1895. Inheriting the knowledge of esteemed swordsmiths, the Maeda family transitioned the craft to create exceptional kitchen knives. Today, the lineage is proudly continued by the father-and-son team of Kiyonori Maeda, the 4th generation master, and his son Yasuhide, the 5th generation. Central to their cherished method is the use of Shimabara’s pristine, volcanic-filtered water in the quenching process. They consider this unique water essential to their craft, allowing them to forge blades with their signature resilience and sharpness. Each knife embodies this multi-generational story, blending ancestral wisdom with the passion of its current masters.

About Hatsukokoro 初心

The Hatsukokoro brand, also known as "Shoshin", collaborates with a variety of artisans, from blacksmiths to handle makers, to ensure that every aspect of the knife gives the best quality to price ratio. Every knife is well curated, with makers and materials chosen specifically to suit the intended line. Based in Amagasaki near Osaka City, Hatsukokoro partners with workshops and blacksmiths from across Japan, resulting in a diverse range of knives that cater to all budgets and preferences.

Care:

Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.