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Hatsukokoro  |  SKU: HTSU_B2KU_SM_SA165

Hatsukokoro Sumi Blue 2 Kurouchi Santoku 165mm Black Chacate Handle

$159.95

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

Detailed Specifications
Line Hatsukokoro Sumi Blue 2 Kurouchi
Profile Santoku
Bevel Type Double Bevel
Weight 164 g        5.78 oz
Edge Length 170 mm   .6.69 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 3.9 mm     0.15 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 1.6 mm     0.06 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
  • Students
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    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.

    Pros Cons
  • Workhorse grind
  • Budget friendly
    		•
  • Prone to rust
  • Fit and finish can be improved
    		•

    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

    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.

    • 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

      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.

      << Slide for more

    Hatsukokoro

    Hatsukokoro Sumi Blue 2 Kurouchi Santoku 165mm Black Chacate Handle

    $159.95

    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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