Moving up from 210 to 240mm changes how a knife works on the board. The extra length gives you a longer, smoother draw through proteins and large produce, more edge in contact with the food on every stroke, and the reach to handle a whole cabbage, a melon, or a stack of herbs without crowding your hand. The Hatsukokoro Kaijin Blue #2 Kiritsuke 240mm brings that reach together with the angled, tapered kiritsuke tip, so you keep a fine point for detail cuts at the front of the blade.
Unlike a traditional single bevel kiritsuke, this one is ground with an even double bevel, which makes it far more approachable to sharpen and use while keeping the distinctive silhouette. The core is Blue #2 (Aogami #2) carbon steel hardened to 61 to 63 HRC and clad in stainless steel, so only the narrow strip of exposed core at the edge is reactive. You get the keen, long lasting edge Blue #2 is known for with much easier day to day care. The kasumi finish shows the line where the stainless cladding meets the carbon core, and an octagonal ebony handle completes the knife.
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. Wipe the edge during prep when cutting acidic foods like citrus, tomatoes, or onions. Avoid frozen foods and bones, never use the blade to pry, and hand wash only.
Each knife is made by hand so measurements may vary.
Unlike a traditional single bevel kiritsuke, this one is ground with an even double bevel, which makes it far more approachable to sharpen and use while keeping the distinctive silhouette. The core is Blue #2 (Aogami #2) carbon steel hardened to 61 to 63 HRC and clad in stainless steel, so only the narrow strip of exposed core at the edge is reactive. You get the keen, long lasting edge Blue #2 is known for with much easier day to day care. The kasumi finish shows the line where the stainless cladding meets the carbon core, and an octagonal ebony handle completes the knife.
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. Wipe the edge during prep when cutting acidic foods like citrus, tomatoes, or onions. Avoid frozen foods and bones, never use the blade to pry, and hand wash only.
Each knife is made by hand so measurements may vary.
- Brand: Hatsukokoro
- Line: Kaijin
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Construction: San Mai, Stainless Clad
- HRC: 61-63
- Finish: Kasumi (Mist or Haze)
- Profile: Kiritsuke Gyuto
- Bevel: Even, Double Bevel
- Handle: Octagonal Ebony
