Item purchased will look different than item pictured due to variations in materials.
This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. They are best honed with leather strops and sharpened on high-grit waterstones.
The blades are hand-forged Damascus-clad Aogami #2(Blue #2) steel, which offers exceptional edge retention but must be kept dry.
The handles are octagonal wenge and buffalo horn with a diagonal cut base.
H & K’s house brand is called Hatsukoro. The brand is supplied by a handful of manufacturers from different notable knifemaking regions such as Seki and Tosa. Our first import shipment from H & K included the Kumokage line and the Shinkiro line. Kumokage translates to “cloud shadow”. The knives are hand-forged damascus-clad blue #2 steel from a factory in Tosa. We had them affixed with wenge and buffalo horn handles with a diagonal-cut base. We think they offer exceptional performance and beauty for the price.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.