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Hatsukokoro  |  SKU: HT-STRIX-GY240SANMAI

Hatsukokoro STRIX Sanmai Gyuto 240mm

$569.00

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Detailed Specifications
Line Hatsukokoro by Sukenari STRIX Sanmai
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 218 g        7.69 oz
Edge Length 232 mm   .9.13 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 2.6 mm     0.1 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel SPG STRIX | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 63 - 65
Surface Finish Migaki
Handle Octagonal Birch Burl with Spacer
Region Toyama
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Knives and Stones is excited to be the global launch partner of the all new Hatsukokoro STRIX line, manufactured by the renowned powder steel expert Sukenari.

    The STRIX is a brand new stainless powdered steel from Takefu Super Steel, with rated hardness of up to HRC65. The steel is not only hard, but more importantly, it provides excellent Kireaji (切味, or the "Cutting Taste").

    It is also incredibly easy to sharpen: in my test it is almost as easy to sharpen as VG10 and SG2. This line of knife has a convex grind and is very thin behind the edge. For the 210mm Gyuto, the thickness behind the edge averages between 1.1mm to 1.3mm, which I consider it as a balanced thin grind: it penetrates a potato while providing very good food release.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Great OOTB
    		•
  • High budget
    		•

    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.

    Sukenari

    Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

    Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: SPG STRIX

      SPG STRIX was born from the proposition to develop a “blade-oriented powdered steel” that can achieve optimum performance when used as a cutting tool.
      While we have heard that conventional hard powder steels with a hardness of about HV900 (HRC67) are difficult to sharpen on a grinding wheel, we have not heard of many such cases with carbon steels of the same hardness.
      Although the hardness is the same, the ease of sharpening is different. Why is there such a difference?
      The answer is that blade steel hardness is the combination of the "hardness of the metal base" and the "hardness of the metal carbides".
      SPG STRIX is a stainless powder steel that was created to strengthen a metallic base material, featuring both workability and ease of sharpening like carbon steel, despite its high hardness.
      It is the best powder steel for knives, as its strong metallic base achieves ideal cutting edges and provides unsurpassed cutting sharpness.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 63- 65

      << Slide for more >>

    • Construction: Sanmai - Stainless 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.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Birch Burl Stabilized

      The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

      The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

      The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

      << Slide for more

    Hatsukokoro

    Hatsukokoro STRIX Sanmai Gyuto 240mm

    $569.00

    Knives and Stones is excited to be the global launch partner of the all new Hatsukokoro STRIX line. The STRIX is a brand new stainless powdered steel from Takefu Super Steel, with rated hardness of up to HRC65. The steel is not only hard, but more importantly, it provides excellent Kireaji (切れ味, or the "Cutting Taste"). It is also incredibly easy to sharpen: in my test it is almost as easy to sharpen as VG10 and SG2. This line of knife has a convex grind and is very thin behind the edge. For the 210mm Gyuto, the thickness behind the edge averages between 1.1mm to 1.3mm, which I consider it as a balanced thin grind: it penetrates a potato while providing very good food release.

    Measurements 


    		 mm
    Weight 218 g
    Tip to Heel Length 232 mm
    Blade Height at Heel 50 mm
    Width of Spine Above Heel 2.6 mm
    Width of Spine at Middle of Blade 2.4 mm
    Width of Spine at about 1 cm from tip 1.1 mm

    Steel type: SPG STRIX core with stainless clad
    Hardness (HRC): 63-64
    Handle Design: Dyed and Stabilized Burl handle, white spacer

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