The gyuto chef knife format is where the Kokugei line really shows its character. At 210mm, this is a classic all-purpose Japanese chef knife - long enough for confident slicing, nimble enough for detail work. Hatsukokoro builds the Kokugei around a Blue #1 carbon steel core with soft iron cladding, hammer-forged into san mai construction and left with a kurouchi finish that wears in beautifully over time. Made in Tosa, Japan, where working knives have been forged for generations, these are great knives for pro cooks who love good carbon steel.
Blue #1 is a step up from Blue #2 in purity and potential sharpness - a premium high-carbon steel with tungsten and chromium additions that push edge retention and hardness to 62-63 HRC. Cooks who ask about gyuto knife vs. chef knife differences will find the Kokugei answers clearly: thinner, harder, and more responsive on the stone than a typical Western blade. The octagonal ebony handle sits naturally in hand and balances well with the blade. A serious gyuto knife at a competitive price point.
Care Instructions: Blue #1 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use - do not leave moisture or acidic foods on the edge. Hand wash only; never use the dishwasher. Apply a light coat of camellia oil before storage. A well-maintained Blue #1 edge rewards good sharpening technique and stropping with exceptional sharpness and retention.
Each knife is made by hand so measurements may vary.Brand: Hatsukokoro
Line: Kokugei
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 Carbon Steel
Cladding: Iron
Finish: Kurouchi (Black Forge Finish)
HRC: 62-63
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 6.7 oz (192 g)
Blade Length: 215 mm
Total Length: 364 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
Blue #1 is a step up from Blue #2 in purity and potential sharpness - a premium high-carbon steel with tungsten and chromium additions that push edge retention and hardness to 62-63 HRC. Cooks who ask about gyuto knife vs. chef knife differences will find the Kokugei answers clearly: thinner, harder, and more responsive on the stone than a typical Western blade. The octagonal ebony handle sits naturally in hand and balances well with the blade. A serious gyuto knife at a competitive price point.
Care Instructions: Blue #1 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use - do not leave moisture or acidic foods on the edge. Hand wash only; never use the dishwasher. Apply a light coat of camellia oil before storage. A well-maintained Blue #1 edge rewards good sharpening technique and stropping with exceptional sharpness and retention.
Each knife is made by hand so measurements may vary.
