Hatsukokoro is based in Amagasaki, Japan, where they work with a wide network of blacksmiths and manufacturers to produce knives spanning entry level to high performance. The Kaijin line pairs a reactive Aogami Blue #2 carbon steel core with a stainless san mai cladding, so the edge keeps the sharpness and edge retention carbon steel is known for while the rest of the blade stays easier to live with day to day than a fully reactive knife. Only the thin strip of exposed core at the cutting edge is reactive, the rest of the blade face is protected by the stainless cladding.
The gyuto is the Japanese take on a Western chef knife, an all purpose shape built for the broadest range of everyday prep, from vegetables to proteins to general board work. At approximately 218mm blade length, 50mm blade height, and 165g, this 210mm gyuto gives generous knuckle clearance and board coverage while staying nimble enough for detail work. The blade is hardened to approximately 62 HRC and finished in migaki, a bright polished surface that shows off the san mai construction line where the stainless cladding meets the carbon core.
Care Instructions: Blue #2 is a reactive carbon steel at the edge, even under the stainless cladding, and will develop a patina with use. Wipe and dry the blade immediately after use, and never leave it wet, since the exposed edge can rust if neglected. Avoid cutting frozen foods or bones, and never use the blade to pry. Hand wash only.
The gyuto is the Japanese take on a Western chef knife, an all purpose shape built for the broadest range of everyday prep, from vegetables to proteins to general board work. At approximately 218mm blade length, 50mm blade height, and 165g, this 210mm gyuto gives generous knuckle clearance and board coverage while staying nimble enough for detail work. The blade is hardened to approximately 62 HRC and finished in migaki, a bright polished surface that shows off the san mai construction line where the stainless cladding meets the carbon core.
Care Instructions: Blue #2 is a reactive carbon steel at the edge, even under the stainless cladding, and will develop a patina with use. Wipe and dry the blade immediately after use, and never leave it wet, since the exposed edge can rust if neglected. Avoid cutting frozen foods or bones, and never use the blade to pry. Hand wash only.
- Brand: Hatsukokoro
- Line: Kaijin
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Construction: San Mai, Stainless Clad
- HRC: 62
- Finish: Migaki (Polished)
- Profile: Gyuto
- Bevel: Double Bevel
- Handle: Ebony
- Weight: 5.8 oz (165 g)
- Blade Length: 218 mm (8.6 in)
- Blade Height: 50 mm
- Spine Thickness: 2.2 mm
