Hatsukokoro "Kurokaze" Shirogami #2 Kurouchi 210mm Gyuto

Hatsukokoro "Kurokaze" Shirogami #2 Kurouchi 210mm GyutoHatsukokoro 'Kurokaze (Black Wind)' Gyuto is a blend of traditional craftsmanship and modern practicality. This 210mm chef's knife uses the exceptionally pure Shirogami #2 (White Steel #2) core, celebrated for its capacity to take a surgically sharp edge and maintain it with incredible tenacity. This high carbon steel ensures your cuts are effortlessly precise and makes re sharpening a breeze. The blade's rustic 'Kurouchi' finish not only provides a

Hatsukokoro 'Kurokaze (Black Wind)' Gyuto is a blend of traditional craftsmanship and modern practicality. This 210mm chef's knife uses the exceptionally pure Shirogami #2 (White Steel #2) core, celebrated for its capacity to take a surgically sharp edge and maintain it with incredible tenacity. This high-carbon steel ensures your cuts are effortlessly precise and makes re-sharpening a breeze. The blade's rustic 'Kurouchi' finish not only provides a raw handcrafted aesthetic. With Hatsukokoro's competitive value for money, the 'Kurokaze' offers a direct path to the world of high-performance Japanese knife, combining an outstanding cutting feel with authentic finish.

Spec:

• Origin (Made in): Tosa, Kōchi Prefecture, Japan
  
• Brand: Hatsukokoro
  
• Knife Type: Gyuto
  
• Blade
• Construction: San Mai Awase
• Grind: Symmetrical Double-Bevel
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Stainless Steel 
  
• Hardness: 62-63 HRC
  
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurouchi
• Kasumi
• Blade Length (heel-to-tip): 215mm (8.5")
• Blade Height (at heel): 48mm 
• Spine Thickness
• Above heel: 3.6mm 
• Middle: 2.0mm 
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Wenge
• Kuchiwa: Buffalo Horn
• Length: 129mm 
• Overall Length: 358mm 
• Weight: 190g (6.7oz) 
• Stamped Mark (Front): In Japanese Kanji " Trademark Hatsukokoro" (登錄 初心)
  

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.