- Type: Hakata Houcho (Multipurpose Knife)
- Finish: Kurouchi (Black finish)
- Blade Length: 165 mm (6.5 in)
- Blade Hight: 50mm(1.9nch)
- Weight: about150g(5.2oz)
- Construction: Hon-Warikomi / Aogami(Blue) #2 carbon steel with carbon steel cladding
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-62
- Handle: Wenge or Magnolia w/ Plastic ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
The representative all-purpose knife, much like the Santoku. This blade is shaped from the north part of Kyushu island.
The Hakata knife is a multi-use knife adept at cutting, chopping, slicing, dicing, and mincing foods such as meat, fish, vegetables, and herbs.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.
Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides ( Mine & Hira ) other than the blade.
There is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.
- After using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).
- Do not hit or twist the cutting edge and cut frozen foods.
- Use a sharpening stone to maintain the sharpness of the blade.