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, wenge octagonal handle with buffalo horn ferrule. Made in Tosa, Japan, where working knives have been forged for generations. These are great knives for pro cooks who love good carbon steel.
At 247mm of usable blade length and 62-63 HRC, this is a 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 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.
At 247mm of usable blade length and 62-63 HRC, this is a 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 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: 8.9 oz (254g)
- Blade Length: 247mm
- Total Length: 398mm
- Spine Thickness at Base: 4mm
- Blade Height: 51mm
