Overview

The Hatsukokoro Kumokage Blue #2 Gyuto 210 mm marries “cloud shadow” aesthetics with serious kitchen workhorse performance. Hand-forged in Tosa, its Blue #2 carbon-steel core (≈ HRC 62+) takes a screaming-sharp edge, while the kurouchi-Damascus cladding shrugs off food stick-and-slide and adds rustic character. At just 137 g, this gyuto darts through herbs and proteins alike, yet the 3 mm spine at the heel gives it the backbone for harder veg. A mono bubinga handle offers warm grip and long-term stability—ready for service line intensity or home-cook creativity. Note- Bubinga can vary significantly between dark and light tones.

Common Questions

Q: Is a 210 mm gyuto versatile enough for a small kitchen? A: Yes. 210 mm (about 8.25") is Japan’s standard chef-knife length—long enough for roasts, compact enough for apartment boards, and nimble for detail work.

Q: How do I stop carbon steel from rusting? A: Rinse, wipe completely dry, and store lightly oiled. A grey-blue patina will form with use—that’s protective, not harmful.

Q: Does the kurouchi finish affect food safety? A: No. Kurouchi is simply the black iron-oxide scale left from forging. It’s food-safe and helps guard against re-oxidation.

Specifications

Core Steel: Blue #2 (Aogami)

Cladding Type: Soft iron, Damascus pattern (Rust Prone)

Blade Length: 210 mm

Overall Length: — (Specs not found)

Spine Thickness (Heel): 3 mm

Spine Thickness (Mid): —

Blade Height (Heel): 47 mm

Weight: 137 g

Handle Material: Mono bubinga (octagonal)

Hardness (HRC): ≈ 62+

Construction: San-mai, hammer-forged

Edge Grind: 50/50 even