Hatsukokoro "Kumokage" Aogami #2 Kurouchi Damascus Gyuto

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.