Hatsukokoro Blue 2 Damascus Migaki Santoku 180mm Ebony Handle

Name: Hatsukokoro Blue 2 Damascus Migaki Santoku 180mm Ebony Handle
Brand: Hatsukokoro
Price: 299.95 AUD
Availability: InStock

$299.95

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

Detailed Specifications

Line	Hatsukokoro Blue 2 Damascus(Tosa)
Profile	Santoku
Bevel Type	Double Bevel
Weight	127 g 4.48 oz
Edge Length	170 mm .6.69 inch
Heel Height	44 mm .1.73 inch
Width @ Spine	4.6 mm 0.18 inch
Width @ Mid	3.2 mm 0.13 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	Migaki
Handle	Octagonal Ebony
Region	Hyogo
Best for	Pro chefs Enthusiasts

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The Blue 2 Damascus line developed by Hatsukokoro is constructed with blue 2 core steel and iron Damascus, a combination that is more often found on some very high end Sakai knives. But, judging by the features of these blades, they are likely forged in Tosa region similar to many other Kurouchi carbon knives from Hatsukokoro that we are familiar with.

What is not similar to those other Kurouchi knives is, the finish that Hatsukokoro put on these knives. To reveal the fine Damascus pattern in the cladding, these knives receives a very smooth Migaki polish, it creates contrast between layers of different steels, and removes the rough scratches that are usually found on other knives from the same maker.

The profile and geometry are still in line with its close relatives, this line have a rather thick spine that tapers down, and a strong convex bevel that starts rather low on the blade, which offers strong food release but a little to thick and can created some resistance when wedging into some harder food like roots. However, the blue 2 can still offer an excellent sharpness at the edge, making the food penetration very satisfying when paired with the weight of this thick blade.

Due to the additional steps used to give this knife a clean finish, the price went up correspondingly and now I wouldn't consider this is a "budget" line. The combination of carbon core steel and iron cladding means these knives demands more attention as well. However, when all things are considered, this line is still a easy way to get this classic construction, and knives that looks similar to is would usually be priced two to three times.

Pros	Cons
Budget friendly Workhorse grind	On the thicker side Prone to rust

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
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: 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: Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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