Hatsukokoro | SKU: HS-AOSA-B2KU-GY240BC

Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 240mm Black Chacate

Name: Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 240mm Black Chacate
Brand: Hatsukokoro
SKU: HS-AOSA-B2KU-GY240BC
Price: 249.95 AUD
Availability: InStock

$249.95

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Detailed Specifications

Line	Hatsukokoro Aosaji Kurouchi B2
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	242 g 8.54 oz
Edge Length	229 mm .9.02 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	2.9 mm 0.11 inch
Width @ Mid	2.7 mm 0.11 inch
Width @ 1cm from Tip	0.7 mm 0.03 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	Pro chefs Enthusiasts Students

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Hatsukokoro’s Aosaji (Grey heron, 青鷺) combines traditional craftsmanship with high performance at an affordable price. Featuring a Blue #2 carbon steel core, these knives deliver an exceptional cutting feel, with superior sharpness and edge retention.

Crafted in Sakai, one of Japan’s most renowned knife-making regions, the Aosaji knives showcase a rustic kurouchi finish, giving them a unique, handcrafted appearance that adds to their traditional appeal. This finish not only looks striking but also offers a bit of protection against corrosion. However, the iron cladding of the blade requires careful maintenance, as it is prone to rust. To preserve its condition, the blade should be wiped dry immediately after use.

Despite their premium materials and craftsmanship, the Aosaji knives are very budget-friendly, offering exceptional value for those looking to invest in high-quality Japanese cutlery without breaking the bank.

Pros	Cons
Budget friendly Workhorse grind Great for professionals	Need extra care Prone to rust 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: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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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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