Hatsukokoro Ginga ATS34 Damascus Santoku 180mm

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Introducting the Hatsukokoro Ginga(銀河) ATS-34 line: an excellent steel forged by a highly talented young smith.

Hatsukorko, teamed up with Yoshihiro Yauji, one of the youngest Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village, to create this beautiful line of knives that are extremely nimble yet tough enough to deal with every occasion in the kitchen. The high level of fit and finish is evident from the rounded and polished spine and choil, as well as the profile that tapers from heel to tip. The clean and uniform mirror polish across the entire blade not only displays the attention to detail, but also makes the damascus pop and shine, living up to its name Ginga(Milky Way).

The ATS-34 steel, manufacturerd by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties. Bob Loveless brought the ATS-34 into fame in the 70s.

In recent years, the creation of the ATS-34 sanmai billets enabled the ATS-34 steel to appear in kitchen knife making. Notably introduced by RyuSen around 2015-2016.

Although this line has a mirror polish finish, the stickness found on typical mirror polished blade seems to be absent when cutting into a potato. It seems to us Yoshihiro Yauji put on a convex grind on the bevel, wich reduces the drag when the blade is contacting the food. Paring that with a rather thin grind, it glide effortlessly even when spliting a potato right through the middle.

One noteworthy freature about Yauji's knifes is that the Santoku he forges takes a rather unique profile, similar to a Sanjo Gyuto. These Santoku are thin and wide, offering them excellent stability when cutting vegetables. Their tips curves up significantly, resulting a round head compare with the flat belly of a typical Santoku. This geometry means that rocking motion is much easier to do on Yauji's Santoku, making them even better at handling vegetables of all kind, which is a perfect fit for Santoku's purpose.

This ATS34 line not only look good, but also cuts well, if you are fancying a shiny damascus knife, these blades can be a choice that pack some good performances.

Pros Cons
  • Great artistic
  • Thin behind the edge
  • Mirror polish can be hard to maintain

Detailed Specifications

Line Hatsukokoro By Yoshihiro Yauji Ginga ATS-34 Mirror Damascus
Profile Santoku
Bevel Type Double Bevel
Weight 157 g        5.54 oz
Edge Length 180 mm   .7.09 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 3.0 mm     0.12 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel ATS34 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 60 - 61
Surface Finish Mirror Polish
Handle Octagonal Black Chacate
Region Takefu
Best for
  • Pro chefs
  • Enthusiasts

 

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.

Most of our products are handmade in Japan, and sometimes the one that you receive maybe slightly different to the photo. This is very common and in no way it will affect the performance of the product.

If you have any questions or concerns, please do feel free to let us know.

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Kakumei and its sister shop Knives and Stones has been in the Japanese homeware industry for almost 10 years. We have suppliers all over Japan: from Nigara Hamono in Aomori to the Satsuma Kirko Kagoshima.

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