The Hatsukokoro Kurogane Blue #2 series represents honest, blacksmith-made Japanese knives rooted in tradition and function. Handcrafted in Tosa, Japan, each knife is hammer-forged by a working blacksmith, not factory-finished or cosmetically refined. These are true tools, built for performance first.
At the core is Blue #2 carbon steel, heat-treated to approximately 62 HRC, prized for its excellent edge retention, sharpness, and feedback on the stones. The blade is constructed in san mai, with the hard Blue #2 core wrapped in soft iron cladding that adds toughness and resilience while reinforcing traditional forging methods.
The blade is finished with a rustic kurouchi surface, intentionally left raw and textured. Because these knives are made by hand, it is normal - and expected - to see small scratches, forge marks, or minor dents in the finish. These details are not defects; they are part of what makes each knife authentic and unique, reflecting the human hands that shaped it rather than machine perfection.
Ground with an even 50/50 double bevel, the Kurogane series is comfortable for both right- and left-handed users and performs well across a wide range of kitchen tasks. The grind emphasizes clean cutting and solid food release, making it a dependable daily-use gyuto for cooks who value function and character.
Care Instructions: Blue #2 is a reactive carbon steel, so wash and dry the blade after each use to avoid rust. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
A finish sharpening before first use is recommended to bring the factory edge up to its full potential.
At the core is Blue #2 carbon steel, heat-treated to approximately 62 HRC, prized for its excellent edge retention, sharpness, and feedback on the stones. The blade is constructed in san mai, with the hard Blue #2 core wrapped in soft iron cladding that adds toughness and resilience while reinforcing traditional forging methods.
The blade is finished with a rustic kurouchi surface, intentionally left raw and textured. Because these knives are made by hand, it is normal - and expected - to see small scratches, forge marks, or minor dents in the finish. These details are not defects; they are part of what makes each knife authentic and unique, reflecting the human hands that shaped it rather than machine perfection.
Ground with an even 50/50 double bevel, the Kurogane series is comfortable for both right- and left-handed users and performs well across a wide range of kitchen tasks. The grind emphasizes clean cutting and solid food release, making it a dependable daily-use gyuto for cooks who value function and character.
Care Instructions: Blue #2 is a reactive carbon steel, so wash and dry the blade after each use to avoid rust. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
A finish sharpening before first use is recommended to bring the factory edge up to its full potential.
- Maker: Hatsukokoro
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi
- HRC: 62+
- Edge Grind: Even, Double Bevel, 50/50
- Weight: 6.5 oz (186 g)
- Blade Length: 206 mm
- Total Length: 347 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 50 mm
- Handle: Octagonal Ebony
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval)
