Hatsukokoro "Kurokaze" Shirogami #2 Kurouchi 150mm Petty

The "Kurokaze" Shirogami #2 is a higher end series that stands out for its improved comfort by smoothing out the choil and spine, resulting in a more comfortable grip and enhanced user experience. The blade boasts a clean Kurouchi finish on its upper half, striking a perfect balance between rustic charm and refined aesthetics. With its flat grind design, this knife offers an optimal combination of strength and cutting efficiency, making it a versatile tool for culinary enthusiasts.

Spec:

• Origin (Made in): Tosa, Kōchi Prefecture, Japan
• Brand: Hatsukokoro
  
• Knife Type: Petty
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
  
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Stainless Steel
  
• Hardness: 62 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurouchi
  
• Blade Length: 150mm (5.9")
• Blade Height (at heel): 29mm
• Spine Thickness
• Above heel: 3.9mm
• Middle: 2.1mm
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Wenge
• Kuchiwa: Black Buffalo Horn
• Length: 115mm
• Overall Length: 280mm
• Weight: 90g (3.17oz)
• Hand Chiseled Mark: In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). 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 Shirogami 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.