Blue #1 carbon steel is one of the most respected knife steels in Japan - a tungsten- and chromium-enriched high-carbon alloy that takes a keen edge and holds it with authority. Hatsukokoro builds its Kokugei line around it, pairing the steel with a traditional soft iron cladding, kurouchi finish, and hammer-forged san mai construction to create knives with a distinctly Japanese character. Made in Tosa, Japan, the Kokugei - black whale - is a straightforward, honest line that lets the steel and craft do the talking.
The Japanese santoku knife is Japan's all-purpose kitchen knife, and the Kokugei santoku at 165mm is a compact, nimble cutter well suited to home cooks and professionals alike. Flatter than a gyuto and easier to control for quick chopping and push-cutting, the santoku kitchen knife format shines on vegetables, proteins, and everyday prep. At 62-63 HRC, this carbon steel santoku knife holds its edge longer than most stainless options and sharpens to a level that stainless simply cannot match.
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: 5.4 oz (154 g)
Blade Length: 170 mm
Total Length: 312 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm
The Japanese santoku knife is Japan's all-purpose kitchen knife, and the Kokugei santoku at 165mm is a compact, nimble cutter well suited to home cooks and professionals alike. Flatter than a gyuto and easier to control for quick chopping and push-cutting, the santoku kitchen knife format shines on vegetables, proteins, and everyday prep. At 62-63 HRC, this carbon steel santoku knife holds its edge longer than most stainless options and sharpens to a level that stainless simply cannot match.
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.
