The first product launch of 2022, we are bringing you something completely new to the market: The Hatsukokoro Komorebi. Komorebi (こもれび ) in Japanese describes the sunlight that streams through the trees, which is a very clam and peaceful natural scene.
(The world Komorebi (こもれび ) describes a soft, natural sunlight shining through the forest)
Why such a name for a knife? This is because the knife is finished on a natural stone, resulting in an elegantly beautiful contrast on the bevel. Moreover, because of the stone finish, the blade road is largely even with minimal high-and-low spots.
Natural Stone Finish
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.
(The beautiful natural stone finish on the Komorebi)
The blade is forged with blue 2 core and iron cladding. Following this traditional way of construction, it is easier for the maker to sharpen on a natural stone and can bring out the contrast between the blue 2 core and iron cladding.
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.
(Sanjo style profile, tall, true edge length and has a pronounced distal taper)
|Tip to Heel Length
|Blade Height at Heel
|Width of Spine Above Heel
|Width of Spine at Middle of Blade
|Width of Spine at about 2cm from tip
Steel type: Blue 2 with soft iron cladding
Hardness (HRC): 62-63
Handle Design: K&S Teak wood handle. Optional handles available.