Hatsukokoro Hinomaru White #2 Kurouchi Gyuto 210mm

From the maker

Overview

The Hatsukokoro Hinomaru White #2 Kurouchi Gyuto 210mm is a straightforward Japanese carbon-steel chef knife built around what Shirogami #2 does especially well: take a keen edge, respond clearly on whetstones, and offer direct cutting feedback. Its practical 210mm profile handles vegetables, herbs, fruit, and boneless proteins without feeling oversized.

A subdued kurouchi-style forged finish meets a broad polished bevel, giving this Hinomaru a clean, work-focused look. The simple ferrule-free octagonal wood wa handle keeps the presentation light and understated.

Why Tokushu Knife Chose This Knife

This is the kind of knife we like in the value tier: the money goes into reactive White #2 steel, useful geometry, and sharpenability instead of decorative extras. The 210mm gyuto shape is versatile enough to serve as a primary chef knife, while the broad heel and fine tip shown in the profile support both board work and controlled detail cuts. Curated. Not Collected.

What to Know Before Buying

This is a reactive carbon-steel knife. Treat the entire blade as reactive: a natural patina is expected, but moisture left on the surface can cause rust. The finish and handle are intentionally simple, and the specific blacksmith is not publicly attributed. Hatsukokoro works with Japanese makers, but we will not attach a famous name to this knife without documentation.

Common Questions

Is White #2 stainless? No. White #2, also called Shirogami #2, is a traditional carbon steel. It rewards attentive care with a very keen edge and straightforward sharpening.

Is 210mm a good everyday size? Yes. A 210mm gyuto gives most cooks enough length for general prep while remaining comfortable on a home cutting board.

Who made this knife? It is sold under the Hatsukokoro brand and made in Japan. The specific blacksmith and sharpener have not been publicly identified for this Hinomaru model.

Care

Hand wash and dry immediately after use; never use a dishwasher or leave the knife soaking. Avoid bones, frozen food, twisting through hard ingredients, and lateral scraping. Use a wood or quality synthetic cutting board. For longer storage, apply a light coat of Tsubaki oil. Maintain the edge on whetstones or with a light leather strop.