Hatsukokoro "Kurokaze" Aogami #2 Kurouchi 180mm Double-Bevel Deba

This Hatsukokoro 'Kurokaze (Black Wind)' Deba is a blend of traditional craftsmanship and modern practicality, with its double-bevel design. It uses the exceptionally Aogami #2 (Blue Steel #2) core, celebrated for its hardness and edge retention ability. The blade's rustic 'Kurouchi' finish not only provides a raw handcrafted aesthetic. With Hatsukokoro's competitive value for money, the 'Kurokaze' double-bevel deba offers a direct path to the world of high-performance Japanese knife, combining an outstanding cutting feel with authentic finish.

Spec:

• Origin (Made in): Tosa, Kōchi Prefecture, Japan
  
• Brand: Hatsukokoro
  
• Knife Type: Deba
  
• Blade
• Construction: San Mai
• Grind: Symmetrical Double-Bevel 
• 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): 180mm (7.1")
• Blade Height (at heel): 53mm 
• Spine Thickness
• Above heel: 8.0mm 
• Middle: 5.6mm 
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Wenge
• Kuchiwa: Buffalo Horn
• Length: 138mm 
• Overall Length: 334mm 
• Weight: 292g (10.3oz) 
• 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.