Hatsukokoro Sunaarashi VG10 Kurozome Damascus Santoku 180mm



Hatsukokoro works with a wide variety of Artisans just outside Osaka Japan, from blacksmiths, handle makers and Master knife sharpeners.

The Sunaarashi (Sandstorm) line form Hatsukokoro feels super light and nimble in the hand. The Blade is thinly ground to maximize cutting performance. The edges around choil and spine are nice and smooth. All round great fit and finish. The contras between the Mirror polished Damascus and the dark VG10 Core is stunning and will definitely turn some heads in the kitchen.

The Sunaarashi Line is made with VG10 Stainless steel. This steel is produced by Takefu Special Steel Co. Ltd. It’s a steel that has a great balance between edge retention, sharpness and ductility.



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.

Type: Western Style

Best for: Meat, Fish, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types


Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.


In stock


Additional information

Knife Shape


Blade Length


Total length




Rockwell Hardness


Steel Type

VG10 Stainless Steel

Handle Material

Walnut with Buffalo Horn


Double Bevel


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