Hatsukokoro "Kokugei" Aogami #1 Kurouchi Gyuto

Hatsukokoro "Kokugei" Aogami #1 Kurouchi GyutoCrafted from high quality Aogami #1 steel, this Hatsukokoro "Kokugei" Gyuto (also known as the "Black Whale" in Japanese) has been heat treated to a hardness of 62 HRC. Its distal tapered design ensures a seamless cutting experience, while the rough black kurouchi finish exudes the traditional aesthetics of hand forged Japanese carbon steel blades. During quenching, the uneven temperature distribution over the blade results in a gradient of colors

Crafted from high-quality Aogami #1 steel, this Hatsukokoro "Kokugei" Gyuto (also known as the "Black Whale" in Japanese) has been heat-treated to a hardness of 62 HRC. Its distal-tapered design ensures a seamless cutting experience, while the rough black kurouchi finish exudes the traditional aesthetics of hand-forged Japanese carbon steel blades. During quenching, the uneven temperature distribution over the blade results in a gradient of colors resembling a rainbow, making the knife uncoventionally appealing. This Santoku knife is not only easy to handle but also offers great value, making it an ideal choice for newcomers to carbon steel knives.

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 #1 (Blue #1)
  
• Jigane (Cladding): Soft Iron
  
• Hardness: 62 HRC
  
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurouchi
• Blade Length (heel-to-tip): 210mm (8.3")
• Blade Height (at heel): 48mm 
• Spine Thickness
• Above heel: 3.0mm 
• Middle: 1.9mm 
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Ebony
• Length: 133mm 
  
• Overall Length: 361mm 
• Weight: 203g (7.16oz) 
• Engraved Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)
  

Care:

Aogami #1 (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. 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 polyethylene 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.