Komorebi Gyuto 210mm Aogami #1 Damascus Clad
The Hatsukokoro Komorebi line is fored in aogami #1 steel and clad in a house made suminagashi or soft damascus cladding. The blades feature a beautiful migaki polish which results in an effect similar to sunlight passing through the leaves of a tree. In fact Komorebi loosely describes this effect.
The profiles are quite unique amongst Japanese knives and feature relatively tall blade height, 52mm plus. The edge profile is a more classic Japanese Gyuto profile with a flat, subtly curved edge. At the spine the knife also features a fairly aggressive distal taper travelling from just under 4mm to just above 1mm. In terms of geometry the blade continues to differentiate itself with very nicely ground walkschliff!
We have chosen to fit this highly interesting, premium knife from Hatsukokoro with a premium ebony and black buffalo handle. Overall, I nice piece of work, very premium materials, great geometry and fit and finish.
Blade Type: Gyuto
Edge Length: 210mm
Spine Heel: 3.1mm
Spine Mid: 1.95mm
Spine Tip (20mm before): 1.38mm
Blade Height: 53.8
Cutting Edge Steel: Aogami #1
Blade Construction: 3 Layer (San Mai)
Blade Finish: Mirror Polish
Handle Construction: Hidden Tang
Handle Materials: Ebony & Black Buffalo
Saya Included: No
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.