Hatsukoroko is based in Seki city and the company employs a range of techniques and a selection of master blacksmiths, working entirely by hand. For some knife ranges, they make use of modern machinery to combine craft with extreme precision.
VG5 is a sub group of the V Gold line of stainless steels. It is a similar steel to the ubiquitous VG10 with a slightly larger grain structure which is the result of a higher vanadium content. VG10 also contains cobalt, which is absent from VG5. It is a rugged steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.