Overview

The Hatsukokoro Kurogane Blue #2 Kurouchi Santoku 165mm is a compact Japanese kitchen knife for vegetables, herbs, and boneless meat or fish. Its broad blade gives your guiding hand room to work, while the shorter profile is easy to manage on a small cutting board. Use it for everyday jobs such as dicing onions, slicing mushrooms, and preparing ingredients for dinner.

Aogami #2 carbon steel forms the cutting edge, supported by soft iron cladding. The kurouchi finish leaves a dark, textured surface above the polished bevel, and the one-piece octagonal ebony handle brings a simple, traditional look. This is a reactive carbon-steel knife: both the edge and cladding need to be wiped dry, and a patina develops with use.

Common Questions

Is this santoku a good choice for home cooks? Yes, if you want a compact all-purpose knife and are comfortable washing and drying it by hand. The 165mm size works well for everyday prep, especially when a longer chef's knife feels cumbersome.

What can I cut with it? Use it to slice, dice, and chop vegetables, mince herbs, and portion boneless proteins. Cut with controlled forward or downward strokes. Avoid bones, frozen food, and twisting the blade in a cut.

Is Blue #2 steel stainless? No. The Blue #2 edge and soft iron cladding can discolor and rust if left wet. A stable patina is normal; wipe the blade during prep and dry it completely before storage.

Can left-handed cooks use this knife? Yes. It has a double-bevel edge and an octagonal wa handle that can be held in either hand.

Specifications

Brand: Hatsukokoro

Series: Kurogane

Knife Type: Santoku

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

Cladding: Soft iron

Finish: Kurouchi

Edge: Double bevel

Nominal Blade Length: 165 mm

Cutting Edge Length: 170 mm

Overall Length: 310 mm

Blade Height at Heel: 50 mm

Spine Thickness at Midpoint: 2 mm

Weight: 167 g

Handle Material: Mono ebony

Handle Shape: Octagonal wa handle

Hardness: 61 HRC

Country of Origin: Japan

Measurements are reference values for the mono ebony version. Dimensions, weight, finish, and natural wood grain vary between handmade knives.

Care

Hand wash with mild soap, dry immediately, and never put this knife in a dishwasher or leave it soaking. Work on wood or a soft synthetic surface such as a Hasegawa cutting board. Sharpen on whetstones as needed. For extended storage, apply a thin coat of tsubaki knife oil to the clean, dry blade.