Hatsukokoro Kumokage Blue #2 240mm Gyuto

From the maker

Overview

The Hatsukokoro Kumokage Blue #2 240mm Gyuto with mono ebony handle is a rustic, high-performance Japanese chef knife forged in Tosa, Japan. Built with a Blue #2 carbon steel core and soft iron cladding, this gyuto is made for cooks who want excellent sharpness, strong edge retention, and a traditional hand-forged feel. The kurouchi and Damascus finish gives the blade a dramatic “cloud shadow” appearance, while the mono ebony handle adds a clean, refined upgrade over the standard handle configuration.

At 240mm, this gyuto is ideal for cooks who want more blade length for slicing, chopping, and efficient prep work. The profile works well for push cutting, slicing, and controlled rocking motions, making it a versatile choice for vegetables, proteins, herbs, and daily meal prep. Blue #2 carbon steel is loved because it sharpens easily, takes a very keen edge, and offers excellent performance when cared for properly.

Because this is a reactive carbon steel knife with soft iron cladding, it should be dried immediately after use and should never go in the dishwasher. Over time, the blade will develop a natural patina. For long-term care, apply a light coat of Tsubaki oil if the knife will be stored for more than a few days, and maintain the edge with a quality leather strop between sharpening sessions.

Common Questions

Q: Is the Hatsukokoro Kumokage Blue #2 240mm Gyuto good for home cooks?

A: Yes. This is a strong choice for home cooks who want to experience a real forged Japanese carbon steel knife without jumping into a much higher price tier. It has the edge performance serious cooks look for, but it does require proper drying and care after use.

Q: What is Blue #2 steel good for?

A: Blue #2, also called Aogami #2, is a Japanese high-carbon steel known for sharpness, edge retention, and ease of sharpening. It is a great steel for cooks who want a knife that can get very sharp and stay sharp through regular prep work.

Q: How do I care for a Hatsukokoro Kumokage carbon steel knife?

A: Wash by hand, dry immediately, avoid acidic foods sitting on the blade for long periods, and never use the knife on bones, frozen food, glass, stone, or ceramic boards. For best edge life, use a knife-friendly cutting board such as a Hasegawa Pro Cutting Board.

Q: What is a 240mm gyuto best used for?

A: A 240mm gyuto is a longer Japanese chef knife designed for efficient prep. It gives more cutting length than a 210mm gyuto, making it especially useful for slicing proteins, breaking down large vegetables, and handling higher-volume kitchen work.