Hatsukokoro Kujaku V-Toku2 Rainbow Damascus Santoku 180mm
R5,400.00
Hatsukokoro
Hatsukokoro works with a wide variety of artisans outside Osaka, Japan, from blacksmiths, Handle makers, and Master knife sharpeners.
V-Toku 2 / Stainless Steel Clad:
The knife is made from V-Toku 2 Carbon Steel, clad in Stainless Steel. V-Toku 2 is a high-carbon steel known for its excellent hardness, edge retention, and ease of sharpening. It can take a razor-sharp edge and hold it for a long time, making it ideal for precision kitchen work. The exposed V-Toku 2 core is a reactive carbon steel, so proper care and maintenance are essential to prevent rust.
It’s recommended to wipe your blade regularly while working, especially when cutting acidic ingredients like onions, tomatoes, or citrus. After use, always wash and dry your knife thoroughly. Using paper towels is best, as they absorb moisture effectively. Over time, the exposed carbon core will develop a patina — a natural dark layer that helps protect the blade and gives it unique character.
Like most Japanese knives, this blade is made from harder steel than typical Western knives. While this allows for superior sharpness and edge retention, it also makes the blade more delicate. Avoid cutting through bones, frozen foods, or hard materials like butternut stems and lemongrass to prevent chipping.
HRC: 63:64
MADE IN JAPAN
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Santoku
Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.
The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.
The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.
Best for: Meat, Fish, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
180mm |
|---|---|
| Blade Height |
45mm |
| Edge |
50/50 |
| Knife Total Length |
320mm |
| Handle |
Walnut with Buffalo Horn Collar |
| Weight |
160g |
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