{"title":"Hatsukokoro | San Mai","description":"","products":[{"product_id":"hatsukokoro-san-mai-petty-150mm","title":"Utility knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eUtility knife with a 150 mm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Stainless VG-10 with 2 layers of stainless cladding (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 150 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 31 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness: 2 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 83 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Mirror-polished tsuchime with a misty transition towards the polished core steel.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Mono ebony\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife series is the result of close collaboration between Hatsukokoro and one of the largest and most esteemed knife manufacturers in Seki city, Japan. We are incredibly impressed by this knife series, which offers both a beautiful finish and very thin and fine edges with consistent quality. We highly recommend this knife!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is made of high-performance VG10 stainless steel. Around the core steel are 2 layers of softer steel that have been hammer-beaten (tsuchime) and mirror-polished. The shiny finish transitions into a misty kireha that meets the polished core steel, creating a pleasant contrast. The handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e\u003cbr\u003eNote that the edge is hard and very thin. Therefore, be careful not to expose the edge to stress, especially sideways. When using a Japanese knife with a thin blade, the edge should always be in motion when cutting. Under no circumstances should you push the blade through an ingredient without the edge being in motion. Nor should you twist or wiggle the blade to pry the ingredient apart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you press, twist, or wiggle the blade, in short, force it, sideways stress on the thin edge can easily occur. An edge usually tolerates quite a lot when cutting straight down while moving forwards or backwards. This is because you have the entire blade above the edge supporting it and absorbing and distributing the stress. With a sideways force, there is only the razor-thin edge, and very little material to absorb the force. The hard edge will therefore flex as much as it can, but when the load becomes too great, a chip will break off the edge, or a piece of the tip will break off. Damages of this type are often seen when cutting hard cheeses, avocado pits, frozen fillets, bones, butternut, etc.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775365849436,"sku":"SanMai-PT150-HK","price":796.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/VG10-TSU-MCU-PT.jpg?v=1780314410"},{"product_id":"hatsukokoro-san-mai-santoku-170mm","title":"Santoku","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSantoku with a 172 mm long blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Stainless VG-10 with 2 layers of stainless cladding (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge length: 172 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 44 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness: 2 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 135 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Mirror-polished tsuchime with a misty transition to the polished core steel.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Mono ebony\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife series is the result of close collaboration between Hatsukokoro and one of the largest and most respected knife manufacturers in Seki City, Japan. We are incredibly impressed with this knife series, which offers both a beautiful finish and very thin, fine edges with consistent quality. We highly recommend this knife!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is made of high-performance VG10 stainless steel. Around the core steel are 2 layers of softer steel that have been hammer-beaten (tsuchime) and mirror-polished. The shiny finish transitions to a misty kireha, meeting the polished core steel and creating a pleasing contrast. The handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e\u003cbr\u003ePlease note that the edge is hard and very thin. Therefore, be careful not to subject the edge to stress, especially sideways. When using a Japanese knife with a thin blade, the edge must always be in motion when cutting. Under no circumstances should you push the blade through an ingredient without the edge being in motion. Nor should you twist or wiggle the blade to pry the ingredient apart. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you press, twist, or wiggle the blade – in short, force it – sideways stress on the thin edge can easily occur. An edge usually withstands quite a lot when cutting straight down while moving forward or backward. This is because you have the entire blade above the edge supporting it, absorbing and distributing the stress. With a sideways force, only the paper-thin edge is present, and very little material to absorb and distribute the force. The hard edge will therefore flex as much as it can, but when the load becomes too great, a chip will come out of the edge, or a piece of the tip will break off. We often see damage of this type if you cut hard cheeses, avocado pits, frozen fillets, bones, butternut, etc. \u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775366996316,"sku":"SanMai-SA175-HK","price":1116.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/VG10-TSU-MCU-SAN.jpg?v=1780314412"},{"product_id":"hatsukokoro-san-mai-gyuto-210mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChef's knife, gyuto, with a 204 mm long blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Stainless VG-10 with 2 layers of stainless cladding (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 204 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 44 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness: 2 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 153 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Mirror-polished tsuchime with a misty transition towards the mirror-polished core steel.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Mono ebony\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife series is the result of close collaboration between Hatsukokoro and one of the largest and most respected knife manufacturers in Seki city, Japan. We are highly impressed with this knife series, which delivers both a beautiful finish and very thin and fine edges with consistent quality. We strongly recommend this knife!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is made of high-performance VG10 stainless steel. Around the core steel are 2 layers of softer steel, hammered (tsuchime) and mirror-polished. The shiny finish transitions into a misty kireha that meets the polished core steel, creating a pleasing contrast. The handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e\u003cbr\u003ePlease note that the edge is hard and very thin. Therefore, be careful not to subject the edge to stress, especially sideways. When using a Japanese knife with a thin blade, the edge should always be in motion when cutting. Under no circumstances should you push the blade through an ingredient without the edge being in motion. Nor should you twist or wiggle the blade to pry ingredients apart. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you press, twist, or wiggle the blade, in short, force it, a lateral stress can easily occur on the thin edge. An edge usually tolerates quite a lot when cutting straight down, while moving forwards or backwards. This is because you have the entire blade above the edge supporting it, absorbing and distributing the stress. With a sideways force, only the paper-thin edge is present, and very little material to absorb the force. The hard edge will therefore flex as much as it can, but when the load becomes too great, a chip will come out of the edge, or a piece of the tip will break off. We often see this type of damage if you cut hard cheeses, avocado pits, frozen fillets, bones, butternut, etc.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775367848284,"sku":"SanMai-GY210-HK","price":1196.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/VG10-TSU-MCU-GY21.jpg?v=1780314413"},{"product_id":"hatsukokoro-san-mai-nakiri-170mm","title":"Nakiri","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eNakiri with a 17 cm long blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Stainless VG-10 with 2 layers of stainless cladding (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 170 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 48 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade spine thickness: 1.8 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 167 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Mirror-polished tsuchime with a misty transition to the highly polished core steel.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Octagonal ebony\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife series is the result of a close collaboration between Hatsukokoro and one of the largest and most respected knife manufacturers in Seki City, Japan. We are highly impressed by this knife series, which offers both beautiful finish and very thin, fine edges with consistent quality. We strongly recommend this knife!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is made from high-performance VG10 stainless steel. Around the core steel are 2 layers of softer steel, hammered (tsuchime) and mirror-polished. The polished finish transitions to a misty kireha, meeting the highly polished core steel and creating a pleasing contrast. The handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e\u003cbr\u003ePlease note that the edge is hard and very thin. Therefore, be careful not to subject the edge to stress, especially sideways. When using a Japanese knife with a thin blade, the edge should always be in motion when cutting. Under no circumstances should you push the blade through an ingredient without the edge being in motion. Nor should you twist or wiggle the blade to pry ingredients apart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you press, twist, or wiggle the blade – in short, force it – sideways stress can easily occur on the thin edge. An edge usually tolerates quite a lot when cutting straight down, while moving forward or backward. This is because you have the entire blade above the edge supporting it, absorbing and distributing the stress. With a sideways force, there is only the paper-thin edge, and very little material to absorb the force. The hard edge will therefore flex as much as it can, but when the load becomes too great, a chip will come out of the edge, or a piece of the tip will break off. We often see this type of damage when cutting hard cheeses, avocado pits, frozen fillets, bones, butternut, etc.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775368208732,"sku":"SanMai-NA170-HK","price":1116.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/sanmai-hk-nak-6.jpg?v=1780314421"},{"product_id":"hatsukokoro-san-mai-bunka-150mm","title":"Bunka","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBunka with a 150 mm blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Stainless VG-10 with 2 layers of stainless cladding (HRC: 60–62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCutting edge length: 150 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 47 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpine thickness: 1.8 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 140 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Mirror-polished Tsuchime with a misted transition to the polished core steel.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: One-piece ebony\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife series is the result of close collaboration between Hatsukokoro and one of the largest and most highly regarded knife makers in Seki City, Japan. We are tremendously impressed by this series, which delivers both a beautiful finish and very thin, refined edges with consistent quality. We strongly recommend this knife!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is made from high-performance VG10 stainless steel. The core steel is surrounded by two layers of softer steel that have been hammered (Tsuchime) and mirror-polished. The bright finish transitions into a misted Kireha that meets the polished core steel, creating a pleasing contrast. The handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e\u003cbr\u003eKeep in mind that the edge is hard and very thin. Take care not to subject it to stress, especially lateral stress. When using a Japanese knife with a thin blade, the edge must always be moving as you cut. Never press the blade through an ingredient while the edge is stationary. Do not twist or rock the blade to prise the ingredient apart. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you press, twist or rock the blade—in short, force it—the thin edge is easily subjected to lateral stress. An edge can normally withstand considerable force when cutting straight down while moving forwards or backwards. This is because the entire blade above the edge supports it and absorbs and distributes the stress. Under lateral force, there is only the paper-thin edge and very little material to absorb the load. The hard edge will therefore flex as far as it can, but if the load becomes too great, the edge will chip or part of the tip will break off. We often see this type of damage after cutting hard cheeses, avocado stones, frozen fillets, bones, butternut squash and similar ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":58781228269916,"sku":"SanMai-BU150","price":1036.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/hatsukokoro-sanmai-kobunka2.jpg?v=1787579818"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/collections\/VG10-TSU-MCU-SAN.jpg?v=1784128080","url":"https:\/\/stage.cleancut.eu\/collections\/hatsukokoro-san-mai-knives.oembed","provider":"Cleancut","version":"1.0","type":"link"}