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Hatsukokoro  |  SKU: HT-KRGN-B2KU-BK165BC

Hatsukokoro Kurogane Blue 2 Kurouchi Bunka 165mm Black Chacate

$155.95

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K&S Price: AU $155.95* inc. tax , vs:
Store CE AU $169.0 -9.03%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-02-11T01:01:33Z

Detailed Specifications
Line Hatsukokoro Kurogane Blue 2 Kurouchi
Profile Bunka
Bevel Type Double Bevel
Weight 157 g        5.54 oz
Edge Length 167 mm   .6.57 inch
Heel Height 45 mm     .1.77 inch
Width @ Spine 3.1 mm     0.12 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.8 mm     0.07 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
  • Enthusiasts
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro Kurogane(黒鉄, Black Iron) can be considered as the Blue 2 version of the popular Kokugei line. Main difference is the core steel is Blue 2 instead of Blue 1, and the slightly blue tint is not present on the Kotetsu, it is just as the name implies, a Kurouchi finished, iron cladding knife.

    For the experienced eyes, it won't be hard to tell that this knife is made in the Tosa region. The wild hammer marks can be clearly seen under the rustic black oxidation layer. Although the finish is on the rough side, its performance is still quite decent. The bevel is a slight convex grind, but left with some thickness behind the edge, it won't fly through food like many other knives but once the cut initiates, the very positive food release will help the cut to be smooth.

    The additional thickness also means the edge is on the stronger side, it can be pushed a bit harder, which kind of fits it purpose as a budget, rough use knife. For the seasoned expert, the iron cladding means the bevel geometry can be modified with relative ease, and the thicker blade can be turned into a thinner one.

    I shall consider the Kurogane as a interesting brother to the Kokugei line, with their very friendly price and decent maintainability due to the Kurouchi finish, they are both a strong contender for those who are picking their first carbon steel knife. It's a knife that you can really live and explore with, which can be a valuable thing before steeping up to a more demanding and expensive knife.

    Pros Cons
  • Budget friendly
  • Workhorse grind
    		•
  • On the thicker side
  • 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

    An emerging brand rapidly building up its reputation internationally, Hastukokoro offers a great selections of premium hand crafted knives sourced from makers all over Japan. Top tier knife makers such as Yoshikane, Nigara and Nakagawa Hamono all send their best knives to Hyogo.

    • Profile: Bunka

      A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

      Slide for more >>

    • 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

      << Slide for more >>

    • 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.

      << Slide for more >>

    • 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.

      << Slide for more >>

    • 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.

      << Slide for more

    Hatsukokoro

    Hatsukokoro Kurogane Blue 2 Kurouchi Bunka 165mm Black Chacate

    $155.95

    The Hatsukokoro Kurogane(黒鉄, Black Iron) can be considered as the Blue 2 version of the popular Kokugei line. Main difference is the core steel is Blue 2 instead of Blue 1, and the slightly blue tint is not present on the Kotetsu, it is just as the name implies, a Kurouchi finished, iron cladding knife.For the experienced eyes, it won't be hard to tell that this knife is made in the Tosa region. The wild hammer marks can be clearly seen under the rustic black oxidation layer. Although the finish is on the rough side, its performance is still quite decent. The bevel is a slight convex grind, but left with some thickness behind the edge, it won't fly through food like many other knives but once the cut initiates, the very positive food release will help the cut to be smooth. The additional thickness also means the edge is on the stronger side, it can be pushed a bit harder, which kind of fits it purpose as a budget, rough use knife. For the seasoned expert, the iron cladding means the bevel geometry can be modified with relative ease, and the thicker blade can be turned into a thinner one. I shall consider the Kurogane as a interesting brother to the Kokugei line, with their very friendly price and decent maintainability due to the Kurouchi finish, they are both a strong contender for those who are picking their first carbon steel knife. It's a knife that you can really live and explore with, which can be a valuable thing before steeping up to a more demanding and expensive knife.

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