For cooks who want more blade - more reach on the pull stroke, more surface for rocking, more presence on the board - the 240mm gyuto is the standard professional length. Hatsukokoro builds the Kokugei 240mm around the same Blue #1 carbon steel core that defines the entire line: hammer-forged san mai construction, soft iron cladding, kurouchi finish, and octagonal ebony handle. Made in Tosa, Japan, where working knives have been forged for generations, these are great knives for pro cooks who love good carbon steel.
With a usable blade length of over 245mm, this is the best gyuto knife candidate for anyone stepping up from stainless or looking for a carbon steel workhorse that performs above its price point. The kurouchi finish protects the iron cladding between sharpenings and gives the blade a rugged, honest look. Blue #1 is among the finest of the traditional Japanese carbon steels - sharper and more refined than Blue #2, with the kind of edge that makes prep work feel effortless. The chef knife vs gyuto debate ends here: try this, and you will understand why Japanese kitchen knives have a following.
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: 8.9 oz (254 g)
Blade Length: 247 mm
Total Length: 398 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm
With a usable blade length of over 245mm, this is the best gyuto knife candidate for anyone stepping up from stainless or looking for a carbon steel workhorse that performs above its price point. The kurouchi finish protects the iron cladding between sharpenings and gives the blade a rugged, honest look. Blue #1 is among the finest of the traditional Japanese carbon steels - sharper and more refined than Blue #2, with the kind of edge that makes prep work feel effortless. The chef knife vs gyuto debate ends here: try this, and you will understand why Japanese kitchen knives have a following.
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.
