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Hatsukokoro  |  SKU: HATS_W2KU_GY210

Hatsukokoro Kurokaze White 2 Kurouchi Stainless Clad Gyuto 210mm

$269.95 $289.95
Tax included Shipping calculated at checkout.
K&S Price: AU $269.95* inc. tax , vs:
Chefs' Edge AU $278.1 -3.38%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-04-28T09:52:17Z

Detailed Specifications
Line Hatsukokoro Kurokaze
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 205 g        7.23 oz
Edge Length 216 mm   .8.5 inch
Heel Height 53 mm     .2.09 inch
Width @ Spine 5.2 mm     0.2 inch
Width @ Mid 2.7 mm     0.11 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 64
Surface Finish Kurouchi
Handle Octagonal Teak Black Ferrule
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 new Hatsukokoro White 2 Kurouchi Stainless Clad Gyuto reminds me the old version Mazaki gyuto: both are tall blades, with fat tang, and most importantly, amazing performance. 

    Unlike the Mazaki with soft iron cladding that is hard to look after in the kitchen, the Hatsukokoro Kurokaze has stainless clad for easy maintenance, while its White 2 steel core provides excellent edge retention, ultimate sharpness, and ease in sharpening.

    Its Kurouchi finish with raw, organic, and distinctive appearance provides the natural characteristics of the steel, showcases the craftsmanship behind the knife, and adds a touch of traditional elegance to the blade.

    In all, the Hatsukokoro Kurokaze White 2 gyuto offers superior performance and great price. The tall heel and thick spine make it a choice as a sturdy workhorse. 

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Workhorse grind
    		•
  • Need extra care
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural 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: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless 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.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << 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:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << Slide for more

    Hatsukokoro

    Hatsukokoro Kurokaze White 2 Kurouchi Stainless Clad Gyuto 210mm

    $269.95 $289.95

    The new Hatsukokoro White 2 Kurouchi Stainless Clad Gyuto reminds me the old version Mazaki gyuto: both are tall blades, with fat tang, and most importantly, amazing performance. 

    Unlike the Mazaki with soft iron cladding that is hard to look after in the kitchen, the Hatsukokoro Kurokaze has stainless clad for easy maintenance, while its White 2 steel core provides excellent edge retention, ultimate sharpness, and ease in sharpening.

    Its Kurouchi finish with raw, organic, and distinctive appearance provides the natural characteristics of the steel, showcases the craftsmanship behind the knife, and adds a touch of traditional elegance to the blade.

    In all, the Hatsukokoro Kurokaze White 2 gyuto offers superior performance and great price. The tall heel and thick spine make it a choice as a sturdy workhorse. 

    Measurements 

    210 mm
    Weight 205 g
    Total Length 368 mm
    Tip to Heel Length 216 mm
    Blade Height at Heel 53 mm
    Width of Spine Above Heel  5.2 mm
    Width of Spine at Middle of Blade 2.7 mm
    Width of Spine at about 2cm from tip 1.1 mm

     

    Steel type: White 2 core with stainless clad

    Hardness (HRC): 61-62

    Handle Design: K&S Teak wood handle. Optional handles available. 

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