Hatsukokoro "Aosagi" Aogami #2 Kurouchi Gyuto

The Hatsukokoro "Aosagi" series features a blade with a reduced height profile for agile handling. Crafted by skilled Tosa artisans in Japan, these knives offer exceptional polish quality for their price. The kurouchi finish blends seamlessly into a refined kasumi grind, creating an elegant appearance. A robust spine enhances cutting power, while the lower blade height reduces overall weight. The core is made of Aogami #2 steel, heat-treated to 62-63 HRC, delivering excellent edge durability.

Spec:

• Origin (Made in): Tosa, 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
  
• Kasumi
• Blade Length (heel-to-tip): 205mm (8.1") / 235mm (9.3")
• Blade Height (at heel): 48mm / 49mm
• Spine Thickness
• Above heel: 3.0mm / 3.2mm
• Middle: 2.0mm / 2.5mm
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Teak
• Kuchiwa: Black Buffalo Horn
• Length: 134mm / 138mm
• Overall Length:  347mm / 380mm 
• Weight: 156g (5.5oz) / 228g (8.04oz) 
  
• Mark Front (Hand chiseled): In Kanji: 登錄 初心 (Trademark Hatsukokoro)
• Mark Back (Stamped): 青鋼 (Aogami Steel)

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.