Hatsukokoro | SKU: HSK-KN-B2KU-ST165-BC

Hatsukokoro Kuronami Blue 2 Kurouchi Santoku 165mm

Name: Hatsukokoro Kuronami Blue 2 Kurouchi Santoku 165mm
Brand: Hatsukokoro
SKU: HSK-KN-B2KU-ST165-BC
Price: 135.0 AUD
Availability: OutOfStock

$135.00

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Detailed Specifications

Line	Hatsukokoro Kuronami Blue 2 Kurouchi
Profile	Santoku
Bevel Type	Double Bevel
Weight	148 g 5.22 oz
Edge Length	165 mm .6.5 inch
Heel Height	45 mm .1.77 inch
Width @ Spine	3.0 mm 0.12 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Kurouchi
Handle	Octagonal Black Chacate
Region	Hyogo
Best for	First-timers Students

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The Kuronami(黒波, Black Wave) is a newly released entry level carbon knife line. It's commissioned by Hatsukokoro and aimed at the entry level carbon knife market. This line is extremely similar to the Kokugei line, but featuring Blue 2 instead of Blue 1 core steel and a slightly different finish.

This line have many features that is in common with the Kokugei line: glossy Kurouchi finish that has a teal tint, tapered spine and a very good edge out of the box. Thanks to the carbon core steel, the food penetration is excellent on this line and the edge won't hesitate on the surface of the food. However, the glossy finish and the lack of special geometry means some sticking will happen as you cut some dense food like potato or carrot.

The pricing on this line is also quite friendly for beginner, by it comes at the price of poorer fit and finish. Rough grinding marks are observable near the choil, and the bevel isn't polished evenly. But compare witht the Kokugei line, this line features a hazy wave-like finish on its bevel that runs from tip to heel, thus it gets the "Black Wave" name. It is straight forward, but I think it is just like this line: a straight foward budget carbon knife with some interesting cosmetic fetures and decent cutting performance.

If you are looking to try out a carbon knife but don't want spend too much on something you are not sure if you can take good care of, this line is an alternative choice besides the Kokugei line.

Pros	Cons
Budget friendly Thin behind the edge	Need extra care Fit and finish can be improved

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Santoku

The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Construction: Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.
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Finish: Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.
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Handle Specs
Profile: Octagonal WA
Material:
- Black Chacate
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.
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