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

Hatsukokoro Kurokuma Blue 2 Kurouchi Santoku 165mm

Name: Hatsukokoro Kurokuma Blue 2 Kurouchi Santoku 165mm
Brand: Hatsukokoro
SKU: HSK-KK-B2KU-ST165-BC
Price: 110.98 AUD
Availability: OutOfStock

$110.98 ~~$119.00~~

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Detailed Specifications

Line	Hatsukokoro Kurokuma Blue 2 Kurouchi
Profile	Santoku
Bevel Type	Double Bevel
Weight	175 g 6.17 oz
Edge Length	167 mm .6.57 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	4.0 mm 0.16 inch
Width @ Mid	3.0 mm 0.12 inch
Width @ 1cm from Tip	1.2 mm 0.05 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Kurouchi Tsuchime
Handle	Octagonal Black Chacate
Region	Hyogo
Best for	First-timers Students

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The Hatsukokoro Kurokuma(黒熊, Black Bear), different from the brand Kurokuma, is a new addition to the growing lineup of Hatsukokoro's budget friendly Kurouchi knives. It shares some similarities with the Kokugei/Kuronami series, but some key features of this line have led to a quite different behavior on chopping board.

Like the Kokugei/Kuronami line, the Kurokuma features a glossy Kurouchi finish, however, it is a brown/yellow tint above the black, which give the knife a earthy look similar to the fur on a bear, quite fitting to its name. What is quite matching to this finish is the grind, when looking down the spine, the Kurokuma have way less taper compare to the Kokugei or Kuronami, leading to a spine thickness that is double of those knives at the middle and the end of the blade.

The impact of this grind is rather interesting. We usually affiliate thicker knive with poor cutting performance, as there will be more resistance to overcome when the blade enters and splitting a dense food like potato. This is the case for the Kurokuma, however, this blade performe suprisingly well when slicing thin pieces off a potato, the penetration of the edge at the initial contact is very resolute, and the blade follow through effortlessly.

Through observaton and the sacrifices of some potatoes, we have deduct the reasone behind this behavior. As the grind is very thick and the angle of the primary bevel is rather large, the secondary bevel is quite narrow compares with other blades. This will leads to prying, hence the resistance we feel when splitting potatoes, but when slicing, the thin slice will pop off the narrow bevel and give a clean food release, which translates to low sticking when cutting. Combining with the aggressive edge of the carbon knife and the inertia in this heavy blade, this knife end up offering a pleasing slicing experience.

Thus if you are looking into a budget carbon knife with rustic look and enjoyable cutting feeling, this line is definitely something you should check out.

Pros	Cons
Budget friendly Workhorse grind	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 Tsuchime

The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.
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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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