Hatsukokoro Habayusa aogami#2 rainbow damascus santoku 180mm
Hatsukokoro Habayusa aogami#2 rainbow damascus santoku 180mm
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¥33,000 JPY
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¥33,000 JPY
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The Hatsukokoro Habayusa aogami#2 santoku knife, hailing from the newly introduced "Hayabusa rainbow damascus" series by Hatsukokoro, is centered around the aogami#2 core steel, revered for its balanced properties of sharpness, edge retention, and toughness. With its mesmerizing copper damascus cladding and stainless exterior, this knife is as aesthetically pleasing as it is functional, and its maintenance is beginner-friendly. The octagonal teak wood handle ensures both comfort and control during use. The santoku, known for its three key functions—slicing, dicing, and chopping—makes it an essential tool in the kitchen. Equally adored by home cooks and professional chefs, this knife is a fusion of style and utility.
※ This knife is stainless clad: Stainless clad is a sanmai or warikomi construction where the carbon steel core (e.g. shirogami#2, aogami#2, AS, etc) is sandwiched between outer layers of stainless steel (see last image). The stainless cladding (the "jacket") makes the knife much easier to care for. The key advantage of stainless clad knives is that the stainless outer layers protect the reactive carbon steel core from corrosion and patina formation. This makes maintenance much simpler compared to monosteel carbon or iron clad knives.
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Brand: Hatsukokoro
Series: Hayabusa
Origin: Seki, Japan
Core steel: aogami#2 / blue#2
Steel type: carbon
Cladding: stainless clad
Finish: copper damascus | semi-mirror finish
HRC: 62-63
Overall length: 321mm
Blade length (heel to tip): 182mm
Blade height at heel: 48.0mm
Spine thickness:
at the handle: 2.6mm
at the heel: 2.5mm
midway: 2.1mm
1cm from the tip: 1.2mm
Weight: 126g
Edge/bevel: 50:50
Handle: octagonal teak wood with horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included
Note:
a. For the care and maintenance of Japanese knives, such as the Hatsukokoro Habayusa aogami#2 rainbow damascus santoku knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
※ This knife is stainless clad: Stainless clad is a sanmai or warikomi construction where the carbon steel core (e.g. shirogami#2, aogami#2, AS, etc) is sandwiched between outer layers of stainless steel (see last image). The stainless cladding (the "jacket") makes the knife much easier to care for. The key advantage of stainless clad knives is that the stainless outer layers protect the reactive carbon steel core from corrosion and patina formation. This makes maintenance much simpler compared to monosteel carbon or iron clad knives.
··•··
Brand: Hatsukokoro
Series: Hayabusa
Origin: Seki, Japan
Core steel: aogami#2 / blue#2
Steel type: carbon
Cladding: stainless clad
Finish: copper damascus | semi-mirror finish
HRC: 62-63
Overall length: 321mm
Blade length (heel to tip): 182mm
Blade height at heel: 48.0mm
Spine thickness:
at the handle: 2.6mm
at the heel: 2.5mm
midway: 2.1mm
1cm from the tip: 1.2mm
Weight: 126g
Edge/bevel: 50:50
Handle: octagonal teak wood with horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included
Note:
a. For the care and maintenance of Japanese knives, such as the Hatsukokoro Habayusa aogami#2 rainbow damascus santoku knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
View full Shipping Policy
Care Guide
Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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• Still have questions? Email us at info@zahocho.com or fill out our contact form.
