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Hatsukokoro  |  SKU: HSK-BLUE1KS-GY210

Hatsukokoro Blue 1 Kasumi Gyuto 210mm

$369.95
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

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Detailed Specifications
Line Hatsukokoro Blue 1 Kasumi Iron clad
Profile Gyuto / Chefs Knife
Weight 195 g | 6.9 oz
Edge Length 215 mm | 8 15/32″
Heel Height 53 mm | 2 3/32″
Width @ Spine 2.8 mm | 7/64″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 0.8 mm | 1/32″
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 64
Surface Finish Kasumi
Handle Special Handle
Region Hyogo
Best for
  • Enthusiasts
  • Pro chefs
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Hatsukokoro released a batch of Blue #1 blade and they haven’t decided the name of them yet. They are designed and built very traditionally with a solid performance, being ironclad carbon steel knives can mean some difficulties in maintenance, but for enthusiasts that love to play with their kitchen knives, they are very interesting to work with especially knowing their unique combination of producers.

    At first glance, this is a very typical Sakai product, with the signature triangular profile, smooth transition from spine to edge without a Shinogi line and a sandblast Kasumi finish. Takayuki, Jikko, Kikumori and many other classic brands from Sakai offer this design, this is pretty much the bread and butter for the region. However, when cutting with this knife, it feels quite different, instead of the typical thin bevel, this lineup of knives actually has some meat in its geometry. There is a stronger emphasis on food release, but the transition between the edge to the convex bevel is so well tuned that both the food penetration and knife’s glide through the food feel incredibly smooth unless you cut very tough food like carrot or sweet potato.

    So what’s the reason behind this atypical behavior? According to Hatsukokoro, it turns out that the sharpener was not from Sakai, this line is a collaboration between a Sakai blacksmith and a Tosa sharpener who both turns independent, hence the Sakai profile/construction and a convex grind that is very Tosa flavoured. As long as the food is not super tough and dense, the combination of weight and geometry of the knife will fall right through, and this collaboration across two regions does feel the right combination that ignited a magical reaction.

    There is one thing I still have to emphasise on, which is the reactive iron cladding, as fascinating as it is to look at the smooth and organic transition between the iron cladding and carbon core steel of these hand forged knives, the consequential maintenance can put off many users. I can say this line is more aimed towards knife enthusiasts and those who enjoy sharpening and patina building, or professionals who don’t care if their knife doesn’t look prestigious. For those who are capable and enjoy regrind and polish their knives, this would be an incredible knife to work with and build your own geometry/finish upon.

    Pros Cons
  • Excellent performance
  • Workhorse grind
  • Exceptional profile
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  • Prone to rust
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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.

    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: 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.

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    • Steel: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

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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: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

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