Hatsukokoro "Ginga" ATS-34 Mirror Damascus 210mm Gyuto

Hatsukokoro "Ginga" ATS-34 Mirror Damascus 210mm GyutoIntroducing "Ginga" ("Galaxy"), another grand project by Hatsukokoro. This knife features ATS 34, a premium grade of steel typically reserved for high end blades. The meticulous attention to detail is evident in the smooth, rounded choil and spine, ensuring a comfortable grip. Its sleek, tapered profile resembles that of a laser knife. And let's not forget the stunning Mirror Damascus, a signature of this exceptional knife. Spec: Brand: Hatsukokoro

Introducing "Ginga" ("Galaxy"), another grand project by Hatsukokoro. This knife features ATS-34, a premium grade of steel typically reserved for high-end blades. The meticulous attention to detail is evident in the smooth, rounded choil and spine, ensuring a comfortable grip. Its sleek, tapered profile resembles that of a laser knife. And let's not forget the stunning Mirror Damascus, a signature of this exceptional knife.

Spec:

• Brand: Hatsukokoro
  
• Knife Type: Gyuto
  
• Blade
• Construction: Sanmai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): ATS-34
• Jigane (Cladding): Stainless steel
  
• Hardness: 64 HRC
  
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Mirror Damascus
  
• Blade Length (heel-to-tip): 210mm (8.3")
• Blade Height (at heel): 51mm 
• Spine Thickness
• Above heel: 3.1mm 
• Middle: 2.2mm 
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Ebony
• Length: 128mm 
  
• Overall Length: 352mm 
• Weight: 181g (6.03oz) 
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心) and "ATS 34"
  

Care:

Wash and dry with a soft sponge, and safely store after use. 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.