Due to the high volume of orders during our BFCM sale, we’re experiencing some delays in dispatch. We’re working hard to ship your order as soon as possible and truly appreciate your patience and understanding.

Crows Nest store now open from Friday to Tuesday, in store specials!

Hatsukokoro  |  SKU: HATS_VGDA_SA180

Hatsukokoro Sunaarashi VG10 Kurozome Santoku 180mm with Teak Wood Handle

$5,833.00 $6,857.00
Length

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro Sunaarashi VG10 Kurozome
Profile Santoku
Bevel Type Double Bevel
Weight 125 g | 4.4 oz
Edge Length 183 mm | 7 13/64″
Heel Height 47 mm | 1 27/32″
Width @ Spine 2.0 mm | 5/64″
Width @ Mid 1.6 mm | 1/16″
Width @ 1cm from Tip 0.8 mm | 1/32″
Steel VG10 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Mirror Polish
Handle Octagonal Teak Black Ferrule
Region Hyogo
Best for
  • Collectors
  • First-timers
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro Sunaarashi(砂嵐, Sandstorm) VG10 Kurozome line is the brand's pitch at high end home kitchen market. The dense damascus pattern, Kurozome dyed steel and mirror polish, these features all add cost to the knife but aren't oriented towards performance. However, the knife you get is stunning to say the least. The dyed black steel is mixed into a storm of undyed silver, two contrasting tone then both reflect light with their hight glossiness. This combination is so dazzling especially when the knife is rotated under the light, it do makes you feel like you are lost in a sandstorm when inspecting this Sunaarashi line up close.

    The beautiful apperance of this line doesn't hamper it from delivering great performance. With the spine of 210mm Gyuto measures at just below 2mm above the heel, these knives definitely falls under the "Laser" category. Such thin profile leads to a very thin cutting edge, and reduces resistance when cutting into thicker foods. There is one thing to be notice however, that is the mirror polish finish on this line is very smooth, it tend to creat drag/stickness when the blade is making a large area of contact with food, so if the cut is done in a slower motion, you could feel some friction as the blade is entering food like potato.

    Overall the Sunaarashi line is packed with aesthetic features, as well as sharpness. Although its price is on the higher side for a VG10 core knife, when compared to some competitors like the high-end VG10 made by Mcusta Zanmai or Miyabi, these knives can be seen as an alternative option that give lightness, sharpness and a different look.

    Pros Cons
  • Great artistic
  • Thin behind the edge
  • Excellent fit and finish
    		•
  • Mirror polish can be hard to maintain
  • 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.

    Hatsukokoro

    Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

      Slide for more >>

    • Steel: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus 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.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Mirror Polish

      Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.

      The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << Slide for more

    Back to top