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 wenge octagonal handle with buffalo horn ferrule 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 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.
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 wenge octagonal handle with buffalo horn ferrule 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 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.
- 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: Wenge Octagonal
- Ferrule: Buffalo Horn
- Weight: 6.7 oz (192g)
- Blade Length: 215mm
- Total Length: 364mm
- Spine Thickness at Heel: 3mm
- Blade Height: 49mm
