Name: Kockkniv
Brand: Hatsukokoro
SKU: HK-CMAX-GY210
Price: 1595.00 SEK
Availability: InStock

Kockkniv

1 595,00 SEK

VAT included for EU orders .

HK-CMAX-GY210

Chef's knife with a 210 mm blade.

Hatsukokoro Chromax is a Japanese knife series made in Seki. The blades feature a core of Chromax, a hard and wear-resistant semi-stainless steel hardened to 64–65 HRC. The core is clad in stainless steel, resulting in an easy-to-maintain construction with excellent edge retention.

Blade length: 210mm
Blade height: 48mm
Blade thickness at heel: 2,3mm
Blade thickness at mid-spine: 2,0mm
Weight: 156grams
Core steel: Chromax (64–65 HRC)
Cladding: Stainless steel
Handle: Walnut with black buffalo horn bolster, octagonal

Chromax is more resistant to corrosion than traditional carbon steels such as Aogami and Shirogami, but it is not completely stainless. The exposed core steel along the edge may therefore develop a light patina over time, and the knife should be wiped dry after use.

The octagonal handle is made from walnut with a black buffalo horn bolster. Its neutral shape works well for both right- and left-handed users and gives the knife a clean, traditional Japanese appearance.

Manufacturer: Hatsukokoro
Model: Nakiri
Length: 210 mm
Steel: Chromax
Semi-rostfritt stål | Rostfri kappa
HRC: 64-65HRC
Forging:
Handle material: Valnöt | Buffelhorn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.