Hatsukokoro "Kuronami" Aogami #2 Kurouchi 165mm Santoku

Hatsukokoro has been consistently improving their Aogami #2 collection, and they have reached a new milestone with their "Kuronami" (Black Wave) series. This knife features more symmetrical grinding and an extreme distal tapering from 4.2mm to 1.4mm, while maintaining a rustic feel without appearing unfinished. The standout feature is the wavy finish near the bottom of the blade, which showcases Hatsukokoro's amazing artistry.

Spec:

• Origin (Made in): Tosa, Kōchi Prefecture, Japan
• Brand: Hatsukokoro
• Knife Type: Santoku
  
• 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
  
• Ripple
• Blade Length (heel-to-tip): 165mm (6.5")
  Blade Height (at heel): 46mm
• Spine Thickness
• Above heel: 4.2mm 
• Middle: 1.4mm 
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Wenge
• Kuchiwa / Tsukajiri: Black Buffalo Horn
• Length: 128mm 
  
• Overall Length: 312mm 
• Weight: 143g (4.97oz) 
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)
• Stamped Mark (Back): In Japanese Kanji "Aogami" (青入)

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.