Hatsukokoro Kaijin Blue #2 Kiritsuke Gyuto 210mm

From the maker

Overview

The Hatsukokoro Kaijin Blue #2 Kiritsuke Gyuto 210mm pairs an aggressive Aogami #2 carbon-steel edge with easy-care stainless cladding and a clean migaki finish. Its reverse-tanto K-tip gives you a fine, precise point for detail work, while the 220mm cutting edge provides the reach and versatility of an all-purpose Japanese chef knife.

This is a double-bevel K-tip gyuto, so it is suitable for right- or left-handed cooks and does not require the specialized technique of a traditional single-bevel kiritsuke. The flatter cutting profile rewards push cuts, draw cuts, and controlled chopping, while the acute tip makes quick work of onions, herbs, vegetables, and careful protein trimming.

The Blue #2 core is hardened to 62 HRC for crisp sharpness, strong edge retention, and straightforward whetstone sharpening. Stainless cladding protects most of the blade face, leaving only the exposed carbon-steel edge reactive. A mono olivewood octagonal wa handle keeps the knife agile and gives every piece natural grain and character.

Common Questions

Is this a traditional kiritsuke or a K-tip gyuto?

It is a double-bevel K-tip gyuto. You get the distinctive reverse-tanto kiritsuke tip with the familiar handling and sharpening of a general-purpose gyuto.

What is a 210mm kiritsuke gyuto best used for?

This knife excels at everyday vegetable preparation, slicing boneless proteins, mincing herbs, portioning ingredients, and precise tip work. Its flatter profile is especially comfortable for push cutting and chopping.

Will the Hatsukokoro Kaijin Blue #2 rust?

The stainless cladding is low maintenance, but the exposed Blue #2 core along the edge can patina or rust if left wet. Hand-wash the knife, wipe it during long prep sessions, and dry it immediately after use. Never place it in a dishwasher.

Is this knife suitable for beginners?

Yes, for cooks ready to care for a carbon-steel edge. The stainless cladding reduces maintenance, the double-bevel grind is familiar to use, and Blue #2 sharpens cleanly on waterstones.

Can I use this knife on bones or frozen food?

No. Use it for boneless ingredients on a wood or quality synthetic cutting board. Bones, frozen food, twisting, and prying can damage the thin Japanese edge and pointed K-tip.