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Hatsukokoro  |  SKU: HS-KUKG-B2KU-ST180

Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Santoku 180mm Black Chacate

Regular price $219.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

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K&S Price: AU$219.95*inc. tax,vs:
Store ZA AU $227.0 -3.65%

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Last Update:2026-01-07T17:06:07Z

Hatsukokoro Kumokage
Santoku / Santoku
Double Bevel
Weight 160 g | 5.6 oz
Edge Length 183 mm | 7 13/64″
Heel Height 46 mm | 1 13/16″
Width @ Heel 3.4 mm | 9/64″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Kurouchi
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


The Hatsukokoro Kumokage line offers exceptional performance and aesthetics at an accessible price, making it an excellent choice for both beginners and seasoned chefs. Crafted by Tosa craftsmen, these knives feature Blue #2 carbon steel, known for its sharpness and edge retention, with a hardness rating of HRC 62-63. The blades boast a rustic kurouchi finish and Damascus cladding, giving them a distinctive, rugged look.

The Kumokage knives are hand-forged by Muneishi Hamono, a renowned workshop with a rich history dating back to 1955. Their expertise ensures high-quality, hammer-forged blades that are easy to sharpen and maintain. The octagonal wenge handles, adorned with buffalo horn ferrules, provide a comfortable and elegant grip, enhancing the overall cutting experience.

Designed with even grinds, these double-bevel knives are suitable for both right- and left-handed users, ensuring versatility in the kitchen. The Hatsukokoro Kumokage line embodies the perfect balance of traditional craftsmanship and modern functionality, making it a valuable addition to any culinary arsenal. With their superb cutting performance and beautiful design, these knives offer unmatched value for anyone looking to explore the world of Japanese carbon steel.

Pros Cons
  • Excellent performance
  • Budget friendly
  • Workhorse grind
  • Fit and finish can be improved
  • Prone to rust
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Hatsukokoro

Rising star of the industry

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年
Known for Unrivalled product availability, exceptional performance at a highly competitive price.
Website handk.co Instagram @handk_official Read more about Hatsukokoro
Hatsukokoro — Hyogo
Profile: Santoku
Profile

Santoku

Santoku

The Santoku(三徳) 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 more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.
Composition

Blue 2 / Aogami #2 Element Composition

Compare with
    Blue 2 / Aogami #2
    1.05% 0.8% 0.5% 0.3% 0
    C Carbon 1.05%
    Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.
    C
    1.05%
    Cr Chromium 0.2%
    Raises corrosion resistance; 13%+ qualifies steel as stainless. Also improves hardenability and wear resistance. In kitchen use, higher chromium levels contribute to a slight drag or sticking sensation when cutting — a trade-off for the rust resistance it provides.
    Cr
    0.2%
    W Tungsten 1.0%
    Forms hard carbides for wear resistance and edge retention. Gives the steel hardness even at elevated temperatures.
    W
    1.0%
    Mn Manganese 0.2%
    Aids hardenability and strength. Acts as a deoxidiser during smelting. Excess can reduce toughness.
    Mn
    0.2%
    Si Silicon 0.1%
    Strengthens the steel matrix and acts as a deoxidiser. Improves hardness and resistance to oxidation.
    Si
    0.1%
    P Phosphorus 0.025%
    Impurity from the smelting process. Even small amounts cause brittleness — steelmakers keep this as low as possible.
    P
    0.025%
    S Sulfur 0.004%
    Impurity that reduces toughness and promotes brittleness. Intentionally added only in free-machining steels.
    S
    0.004%
    C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur
    Hardness 61–63 HRC
    555759616365+
    Steel
    Blue 2 / Aogami #2
    Category
    Carbon
    Manufacturer
    Hitachi Special Steel, Japan 🇯🇵
    Hardness
    61–63 HRC
    Steel

    Blue 2 / Aogami #2

    • Manufacturer
      • Hitachi Special Steel, Japan
    • Nature Carbon
    • Hardness61–63 HRC
    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.
    Construction: Sanami - Soft Iron Damascus Clad
    Construction

    Sanami - Soft Iron Damascus Clad

    Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

    Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.

    The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

    Finish: Kurouchi
    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.

    Handle
    Handle

    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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