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Hatsukokoro  |  SKU: HT-KMOB1D-PT165

Hatsukokoro Komorebi Blue 1 Damascus Petty 165mm

$399.95

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Detailed Specifications
Line Hatsukokoro Komorebi Blue 1 Damascus
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 113 g        3.99 oz
Edge Length 155 mm   .6.1 inch
Heel Height 34 mm     .1.34 inch
Width @ Spine 3.3 mm     0.13 inch
Width @ Mid 1.5 mm     0.06 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 61 - 64
Surface Finish Kasumi
Handle Octagonal Ebony with Black Horn Ferrule
Region Hyogo
Best for
  • Collectors
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Hatsukokoro's Komorebi(木漏れ日) Blue 1 Damascus line is something completly new to the market when it was first brought to the market in 2022. The name in Japanese describes the sunlight that streams through the trees, which is a very clam and peaceful natural scene. And the reason behind this name is the beautiful natural stone finish that the blade been put through, complemented by the organic cladding line across the edge.

    Natural stone finish. Rarely a Japanese kitchen knife is finished on a natural stone. Shigefusa probably being the only one that I could name on top of my head. Doing it this way significantly increases the overall level of the F&F of the knife, and is very unique given that Shigs can’t be easily obtained these days.

    Many of the knife enthusiasts prefer the larger Sanjo / Echizen profile to the shorter Sakai profile, as a result we are offering the Komoberi in a more traditional Sanjo profile that is very tall, and the length is true edge length rather than tip to machi length. The heel is also quite significant along with a pronounced distal taper, translating into a very thin thickness behind the edge.

    These features really make the Komorebi line stand out, and in some sence a one-of-a-kind line, yet the presentation of these blades are done in a subtile way, while in my opinion aligns with the poetic Japanese aesthetic very well.

    Pros Cons
  • Great artistic
  • Highly collectable
  • Exceptional profile
    		•
  • Prone to rust
  • Need extra care
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Hatsukokoro

    An emerging brand rapidly building up its reputation internationally, Hastukokoro offers a great selections of premium hand crafted knives sourced from makers all over Japan. Top tier knife makers such as Yoshikane, Nigara and Nakagawa Hamono all send their best knives to Hyogo.

    • Profile: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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    • Steel: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

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    • Construction: Sanami - Soft Iron Damascus Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

      << Slide for more

    Hatsukokoro

    Hatsukokoro Komorebi Blue 1 Damascus Petty 165mm

    $399.95

    Measurements 

    165 mm
    Weight 113 g
    Tip to Heel Length 155 mm
    Blade Height at Heel 34 mm
    Width of Spine Above Heel 2.2 mm
    Width of Spine at Middle of Blade 1.5 mm
    Width of Spine at about 1 cm from tip 1.0 mm

     

    Steel type: Blue 1  core with iron damascus clad

    Hardness (HRC): 63-64

    Handle Design: K&S Ebony handle. Optional handles available.  

    The first product launch of 2022, we are bringing you something completely new to the market: The Hatsukokoro Komorebi. Komorebi (こもれび ) in Japanese describes the sunlight that streams through the trees, which is a very clam and peaceful natural scene.


    (The world Komorebi (こもれび ) describes a soft, natural sunlight shining through the forest)

    Why such a name for a knife? This is because the knife is finished on a natural stone, resulting in an elegantly beautiful contrast on the bevel. Moreover, because of the stone finish, the blade road is largely even with minimal high-and-low spots.

    Natural Stone Finish

    Natural stone finish. Rarely a Japanese kitchen knife is finished on a natural stone. Shigefusa probably being the only one that I could name on top of my head. Doing it this way significantly increases the overall level of the F&F of the knife, and is very unique given that Shigs can’t be easily obtained these days.


    (The beautiful natural stone finish on the Komorebi)

    Steel

    The blade is forged with blue 1 core and iron cladding. Following this traditional way of construction, it is easier for the maker to sharpen on a natural stone and can bring out the contrast between the blue 1 core and iron cladding.

    Sanjo Style

    Many of the knife enthusiasts prefer the larger Sanjo / Echizen profile to the shorter Sakai profile, as a result we are offering the Komoberi in a more traditional Sanjo profile that is very tall, and the length is true edge length rather than tip to machi length. The heel is also quite significant along with a pronounced distal taper, translating into a very thin thickness behind the edge.

     
    (Sanjo style profile, tall, true edge length and has a pronounced distal taper)

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