Nihei Takahiro forges the Shinkiro line in Fukushima, Japan - a region less associated with knife production than Sakai or Echizen, which makes the quality of these knives a genuine discovery for buyers who encounter them. Hatsukokoro works with specialist blacksmiths across Japan, selecting makers based on their mastery of specific steel and construction combinations. Nihei Takahiro specializes in Aogami Super with soft iron cladding - the Shinkiro line is his: kurouchi finish, Damascus blade road, octagonal ebony handle, and the kind of reactive carbon character that develops with use rather than resisting it.
The 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing proteins and large produce, and a blade height of over 50mm that gives good knuckle clearance on the board. At nearly 9oz, this is a substantial knife with real presence for high-volume prep. Aogami Super at 62-63 HRC delivers the edge retention and sharpness that makes carbon steel the choice of serious cooks willing to care for a reactive blade. The kurouchi finish and soft iron cladding will develop a complex, mottled patina over time - a protective layer that forms naturally and adds to the visual character of the knife. The Damascus blade road provides a striking contrast between the dark kurouchi flanks and the flowing layered pattern.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection, and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only; never put the knife in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 62-63 HRC rewards good sharpening technique and responds beautifully to stropping between sessions.
Each knife is made by hand so measurements may vary.
The 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing proteins and large produce, and a blade height of over 50mm that gives good knuckle clearance on the board. At nearly 9oz, this is a substantial knife with real presence for high-volume prep. Aogami Super at 62-63 HRC delivers the edge retention and sharpness that makes carbon steel the choice of serious cooks willing to care for a reactive blade. The kurouchi finish and soft iron cladding will develop a complex, mottled patina over time - a protective layer that forms naturally and adds to the visual character of the knife. The Damascus blade road provides a striking contrast between the dark kurouchi flanks and the flowing layered pattern.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection, and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only; never put the knife in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 62-63 HRC rewards good sharpening technique and responds beautifully to stropping between sessions.
Each knife is made by hand so measurements may vary.
- Brand: Hatsukokoro
- Line: Shinkiro Aogami Super Damascus
- Blacksmith: Nihei Takahiro
- Location: Fukushima, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Soft Iron
- HRC: 62-63
- Finish: Kurouchi (Black Forge) with Damascus Cladding
- Edge Grind: Even (50/50), Double Bevel
- Handle: Octagonal Ebony
- Weight: 8.7 oz (246 g)
- Blade Length: 245 mm
- Total Length: 400 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 52 mm
