Hatsukokoro
Hatsukokoro "Kumokage" Aogami #2 Kurouchi Damascus Gyuto
$159.00
Pickup currently unavailable
This "Kumokage" (Cloud Shadow) series from Hatsukokoro is hand-forged using Aogami #2 steel that has been hardened to a 63-64 HRC. Kurouchi and subtle Damascus finishes improve the appearance of the blade, while choil, spine and overall finishing are more refined compared to the the "Kokugei" series. Additionally, distal and profile tapering contribute to the smoothness of the cut beyond what might be expected for the price.
Spec:
- Origin (Made in): Tosa, Kōchi Prefecture, Japan
- Brand: Hatsukokoro
- Knife Type: Gyuto
- 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
- Damascus
- Blade Length (heel-to-tip): 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 48mm / 50mm
- Spine Thickness
- Above heel: 3.1mm / 3.2mm
- Middle: 2.0mm / 1.9mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Length: 134mm / 138mm
- Overall Length: 357mm / 405mm
- Weight: 173g (6.10oz) / 218g (7.69oz)
- Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登錄 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.
Customer Reviews
Based on 1 review
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L
Bought this 240mm gyoto and bunka of the same series. These are my first Japanese knives (unless you count a Global chef knife) and they quickly become my favourites in the kitchen. Edge retention is quite good, sharpness on arrival and after sharpening is great and they are very easy to sharpen. I've used Naniwa 800 + 3000 and a homemade strop from an old belt, did all my old knives first. Very fun and addictive to learn sharpening.
Shipping to sweden ended up a bit pricey due to the added taxes that i had to pay separately, but these Hatsukokoro knives are still excellent value imo. Other than that, which I guess isn't Burrfections fault, the service, packaging and so on was excellent. The knives were shipped and arrived really fast, much faster than I expected.
The finish on the Damascus wears off fairly quickly during use, but I think the patinated worn look is just as beautiful and the damascus pattern still shows without the finish. So these knives are definitely not for people who want their knives to look mint while also being used, these age very visibly.
Photo is after 2 months of daily use and a couple sharpenings. I've tried to follow advice on cleaning and care but I have children and cook every day, so forgetting the knife a while after use does happen which means I've had to scrub off some rust a few times. You can probably make the finish last longer with perfect care.
Will definitely look at more knives in the future, sad that the 120 petty of this series is sold out, no other store I could find has the ebony handles and I'd like matching set if possible.
Anyways great service and product, cheers :)
