Hatsukokoro
Hatsukokoro "Shikkoku" Aogami #2 Kurouchi 165mm Bunka
$109.00
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The Shikkoku ("Darkness") series from Hatsukokoro is masterfully hand-forged using Aogami #2 steel, hardened to an impressive 62-63 HRC. This knife can be regarded as an enhanced version of the Kurokuma series, featuring a more advanced fit-and-finish, polishing, grinding, and aesthetics. Despite these upgrades, it retains its exceptional affordability, making exquisite Japanese craftsmanship accessible to all.
Spec:
-
Brand: Hatsukokoro
- Knife Type: Bunka
- Blade
- Construction: Sanmai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Soft Iron
- Hardness: 62-63 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kurouchi
- Blade Length (heel-to-tip): 165mm (6.5")
- Blade Height (at heel): 45mm
- Spine Thickness
- Above heel: 3.2mm
- Middle: 2.3mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Walnut
- Kuchiwa: Buffalo Horn
- Length: 132mm
- Shape: Hachikaku (Octagonal)
- Overall Length: 317mm
- Weight: 171g (6.03oz)
- Stamped Mark (Front): In Japanese Kanji "Hand-forged Aogami" (登録 初心)
Care:
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.