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Hatsukokoro  |  SKU: HTSU_B2KUDA_SKK_SA165

Hatsukokoro Shikkoku Blue 2 Kurouchi Damascus Santoku 165mm Ebony Handle

$259.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsuokokoro Shikkoku Blue 2 Kurouchi Damascus
Profile Santoku
Bevel Type Double Bevel
Weight 122 g        4.3 oz
Edge Length 167 mm   .6.57 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 4.4 mm     0.17 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Kurouchi
Handle Octagonal Black Chacate
Best for
  • Collectors
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Shikkoku Damascus(漆黒, Pitch Black) is the Damascus variant of the Shikkoku, it too belongs to a series of Kurouchi carbon knives produce in Tosa. You may find it very similar to other lines designed by Hatsukokoro like the Sumi, Kurogane, Kokugei or Kurokumo. This line too, is a budget friendly carbon knife that is raw and rustic in style, but with a colourful twist.

    According to Hatsukokoro, these different series are forged by different blacksmiths in Tosa, and the different names are used to differentiate the origin of these blades. However, there are many characteristics that indicate their common production region. The Shikkoku have a tapered Machi, rough polished corners at spine and choil, as well as a convex bevel that starts quite low on the blade. It is almost identical to the Kurogane, but the Kurouchi finish is as the name suggested, comes in pitch black, where as Kurogane's finish is a bit brown in colour. The thickness at spine of Shikkoku is a bit thinner too.

    Cutting performance is too similar to other knives from this big family, really good food penetration thanks to the keen edge produced on a carbon steel core and thin grind right behind the edge. The food release is also grate due to the convex but that thickness does require you to put a bit more effort when pushing through a denser food.

    The purchasing suggesting is interchangeable between these Tosa carbon blades. They are a good knife for you to experience a carbon knife as they are very budget friendly and perform decently well, and they could be interesting gifts that have a strong hand-made "flavour". This Damascus variant is bit more interesting as there is just gonna be a bit more texture on the bevel.

    Pros Cons
  • Budget friendly
  • Great artistic
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  • Prone to rust
  • Fit and finish can be improved
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    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.

    • 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: 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.

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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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    Hatsukokoro

    Hatsukokoro Shikkoku Blue 2 Kurouchi Damascus Santoku 165mm Ebony Handle

    $259.95

    The Sumi(墨, Ink) Blue 2 Kurouchi is another sibling in the family of carbon Kurouchi knives from the Tosa region, it shares many similar characteristics with other series like the Kurogane, Kokugei and Shikkoku. These blades boasts their hand-forged nature with their rustic, unpolished look, but meanwhile the cutting performance don't fall behind.One character that differs the Sumi from its siblings is the slightly different forging, blades from this line features a thick neck with a noticeable forged distal taper, gives the knives a more solid feel right at where you would pinch them, a balance that I personally like the most.Overall performance of the Sumi line is similar to the other knives of its kind, the relatively strong convex grind paired with the keen edge offered by the Blue 2 carbon steel allows this knife to have very good food penetration and release, it just have a bit of wedging due to the thickness of the bevel behind the edge.For Sumi and other blades like it, I shall die them a similar verdict. This is a great "second knife" for buys who want try out a more hand made carbon steel knife after they've owned a good allrounder, the low price and good performance mean many downsides like the rough finish can be somewhat ignored.

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