Gyuto Japanese kitchen knife Kenshiro Hatono Kurouchi Aogami KH-2109 21cm
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A Japanese Kenshiro Hatono chef's knife with a Kurouchi coating. Kurouchi is a type of blade finish characterized by a rough, unpolished blade surface with a black oxide layer. This layer remains after hardening and forging, protecting the knife from corrosion and giving it a traditional look. The blade of this Kenshiro Hatono chef's knife features an Aogami steel core with stainless steel sheaths. With an optimal blade length of 21 cm, this knife is ideal for slicing any food. However, it is recommended to avoid extremely hard foods, as the knife's cutting edge is very thin. The traditional wa handle is made of walnut wood.
- Reference
- KH-2109
- Brand
- Kenshiro Hatono
- Country
- Japan
- Steel
- Aogami S/S clad
- Handle
- Walnut
- Blade Length, mm
- 210
- Hardness
- 62-64 HRC
- Total length, mm
- 372
- Blade thickness, mm
- 2.1
Kenshiro Hatono was born in Awara City in northern Fukui Prefecture on January 6, 1989. This blacksmith is a student of the legendary master Katsuyasu Kamo from the knife village of Takefu (Echizen). After six years of apprenticeship, he began creating knives under his own name. The master creates knives mainly from Shirogami #1, Aogami Super and SG2 steel. His knives are distinguished by ultra-thin blade geometry and excellent balance. Kenshiro Hatono mainly makes Japanese knives with double-sided sharpening, such as the chef's knife gyuto, nakiri, santoku. The handles are most often made in the traditional Japanese style (wa-handle), using natural woods and stabilized materials.