Hatsukokoro Aosagi Kurouchi Blue 2

Hatsukokoro Aosagi(青鷺,Grey Heron) is a pretty interested line that got introduced to the group of budget friendly carbon steel knives. As there are more and more knives like this getting manufactured in Tosa region, this Sakai-made candidate can bring a breeze of fresh air with its clean finish and great performance.

The blade of the Aosagi line is constructed in a San-mai structure using Hitachi Blue 2 as core and soft iron as cladding, a very traditional way of building the blade which is matched with a classic Kurouchi finish. This finish is not seen as often on a knife made in Sakai but it doesn't look out of place when matched with a wide, sturdy Sakai profile. Without the need to polish the blade, the knife can be obtained with a very attractive price, and the oxidation of the finish can help reduce the difficulty of maintaining a carbon steel knife.

The finish is a clean to say the least. The smooth Hira have very little grinding mark visible across it, and the spine is chamfered to remove the sharp corner. The shinogi line has a very clean definition, and the bevel width is pretty consistent across the entire blade. It is not hard to see the origin of the name, the Kurouchi finish over the silver-grey bevel is exactly like Grey Heron's wing folded over its white belly.

Compare with a typical Tosa approach, Aosagi's grind is quite thinner right behind the edge, paired with the wicked edge produced on the Blue 2 carbon steel, it can drop through roots with ease. The lack of curvature of the bevel can cause some sticking, but larger slices will naturally come off once they hit the shinogi line. At a standard spine thickness, this lineup of knives would be like a all-rounder, able to handle all kinds of task with its very good edge sharpness.

As a complete package, the Aosagi line is an excellent line that offers an approachable option for the renowned Sakai craftsmanship. Yet it has an obvious downside, which is the full carbon construction, it allows thinning to be done easily, but also demands attention. For those who are more seasoned with carbon steel or confident with their ability to maintain it, this line can be an alternative to the Tosa style knives that are common in this price.