Overview

The Hatsukokoro Kurogane Blue #2 Kurouchi Gyuto 210mm with mono ebony handle brings traditional Japanese carbon steel to everyday kitchen prep. Made in Tosa, Japan, this chef knife combines a Blue #2 steel core, soft iron cladding and a dark kurouchi finish. It suits cooks who enjoy maintaining a carbon steel edge and want one knife for vegetables, herbs and boneless meat or fish.

The 210mm gyuto profile offers useful cutting length without feeling oversized on a home cutting board. A pointed tip handles detail work, while the curved edge supports slicing and controlled rocking cuts. The octagonal mono ebony wa handle gives the knife a simple, substantial feel. Its rustic finish shows the character of hand forging, with natural variation in texture and forge marks.

Common Questions

Is this gyuto suitable for home cooks? Yes, if you are comfortable wiping the blade during prep and drying it after use. The size works well for general cooking, from dicing onions to slicing boneless proteins. Use a wood or soft synthetic surface, such as a Hasegawa cutting board, and avoid bones, frozen food and twisting through hard ingredients.

Is Blue #2 stainless steel? No. Both the Blue #2 core and soft iron cladding are reactive. They develop a patina with use and can rust if left wet. The kurouchi finish does not make the knife stainless.

Can left-handed cooks use it? Yes. The 50/50 double-bevel edge and octagonal wa handle suit both right- and left-handed users.

How should I maintain the edge? Sharpen with suitable whetstones when needed. Light touch-ups on a leather strop can help between sharpening sessions. For a refined starting edge, add Tokushu Knife's knife sharpening service.

Specifications

Brand: Hatsukokoro

Series: Kurogane

Knife type: Gyuto

Core steel: Aogami #2 (Blue #2) carbon steel

Cladding: Soft iron

Construction: San mai

Hardness (HRC): 62+

Edge: Double bevel, 50/50

Finish: Kurouchi

Nominal blade length: 210 mm

Handle: Mono ebony wa handle

Country of origin: Japan

Measured blade length: 209 mm

Overall length: 345 mm

Blade height at heel: 49.7 mm

Spine at heel: 2.73 mm

Spine at midpoint: 1.78 mm

Spine behind tip: 0.5 mm

Weight: 176 g

Measurements are from the sample recorded for this listing; individual knives may vary slightly.

Care

Hand wash with mild soap and dry immediately. Wipe the blade during use, especially after cutting acidic ingredients, and never put it in a dishwasher or leave it soaking. Before extended storage, apply a thin coat of tsubaki camellia oil to the clean, dry blade.