Hatsukokoro | SKU: HT-KMOB1D-PT165

Hatsukokoro Komorebi Blue 1 Damascus Petty 165mm

$9,215.00

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

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

Detailed Specifications

Line	Hatsukokoro Komorebi Blue 1 Damascus
Profile	Petty / Utility, Paring
Bevel Type	Double Bevel
Weight	113 g \| 4.0 oz
Edge Length	155 mm \| 6 7/64″
Heel Height	34 mm \| 1 11/32″
Width @ Heel	3.3 mm \| 1/8″
Width @ Mid	1.5 mm \| 1/16″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	Blue 1 / Aogami #1 \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	61 - 64
Surface Finish	Kasumi
Handle	Octagonal Ebony with Black Horn Ferrule
Region	Hyogo
Best for	Collectors Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Hatsukokoro's Komorebi(木漏れ日) Blue 1 Damascus line is something completly new to the market when it was first brought to the market in 2022. The name in Japanese describes the sunlight that streams through the trees, which is a very clam and peaceful natural scene. And the reason behind this name is the beautiful natural stone finish that the blade been put through, complemented by the organic cladding line across the edge.

Natural stone finish. Rarely a Japanese kitchen knife is finished on a natural stone. Shigefusa probably being the only one that I could name on top of my head. Doing it this way significantly increases the overall level of the F&F of the knife, and is very unique given that Shigs can’t be easily obtained these days.

Many of the knife enthusiasts prefer the larger Sanjo / Echizen profile to the shorter Sakai profile, as a result we are offering the Komoberi in a more traditional Sanjo profile that is very tall, and the length is true edge length rather than tip to machi length. The heel is also quite significant along with a pronounced distal taper, translating into a very thin thickness behind the edge.

These features really make the Komorebi line stand out, and in some sence a one-of-a-kind line, yet the presentation of these blades are done in a subtile way, while in my opinion aligns with the poetic Japanese aesthetic very well.

Pros	Cons
Great artistic Highly collectable Exceptional profile	Prone to rust Need extra care

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Hatsukokoro

Rising star of the industry

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.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年

Known for Unrivalled product availability, exceptional performance at a highly competitive price.

Website handk.co Instagram @handk_official Read more about Hatsukokoro

Profile

Petty

Utility, Paring

The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

Compare with

Blue 1 / Aogami #1

—

1.5% 1.1% 0.8% 0.4% 0

1.3%

0.3%

1.5%

0.2%

0.1%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–64 HRC

555759616365+

Steel

Blue 1 / Aogami #1

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–64 HRC

Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

Construction

Sanami - Soft Iron 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. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.

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.

Finish

Kasumi

A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

Handle

Handle Specs

Profile Octagonal WA
Material
- Ebony
- Black Buffalo Horn

Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

	165 mm
Weight	113 g
Tip to Heel Length	155 mm
Blade Height at Heel	34 mm
Width of Spine Above Heel	2.2 mm
Width of Spine at Middle of Blade	1.5 mm
Width of Spine at about 1 cm from tip	1.0 mm

Hatsukokoro Komorebi Blue 1 Damascus Petty 165mm

Availability

Detailed Specifications

Hatsukokoro

Petty

Blue 1 / Aogami #1 Element Composition

Blue 1 / Aogami #1

Sanami - Soft Iron Damascus Clad

Kasumi

Handle Specs

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Hatsukokoro Komorebi Blue 1 Damascus Petty 165mm

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St Peters

Crows Nest

Canberra

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