Hatsukokoro Kurokaze White #2 210mm Gyuto

From the maker

Overview

The Hatsukokoro Kurokaze Stainless Clad White #2 Gyuto 210mm with Walnut Handle is a tall, confident “daily driver” gyuto built for cooks who want classic carbon-steel sharpness without the constant worry. A Shirogami (White) #2 core gives you that clean, sticky bite on onions, proteins, and herbs, while stainless cladding helps keep maintenance simple in a busy kitchen. The Kurokaze’s taller blade and sturdy workhorse feel also make it especially comfortable for board work—chopping, push-cutting, and long prep sessions.

Think of it as a practical upgrade into traditional Japanese carbon performance: fast sharpening, crisp feedback, and excellent food release from the tall profile, paired with a handsome walnut wa handle that feels warm and balanced in hand.

Common Questions

Q: Is this knife suitable for home cooks?

A: Yes—especially if you want a serious upgrade in sharpness and sharpening ease. The stainless cladding reduces day-to-day fuss, and White #2 is famously beginner-friendly on stones. Just remember: the exposed edge is carbon steel, so wipe it dry after use.

Q: What does “stainless clad” mean if the core is carbon steel?

A: The outside layers are stainless to resist rust and discoloration. The cutting edge is White #2 carbon steel for maximum sharpness and easy sharpening. You get most of the convenience of stainless with the performance feel of carbon.

Q: How do I care for it to prevent rust?

A: Keep it simple: rinse and wipe dry right after use, don’t leave it wet on the board, and store it dry. For extra protection—especially in humid kitchens—use a light coat of Tsubaki (camellia) oil. For quick edge touch-ups between sharpenings, a few gentle passes on a Tokushu Knife leather strop helps keep the bite lively.

Q: What cutting board should I use to protect the edge?

A: A softer, knife-friendly board will noticeably extend edge life. If you want a premium option, the Hasegawa Pro Cutting Board is an excellent match for hard Japanese edges.