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Hatsukokoro  |  SKU: HT-KSAGASSK-GY210

Hatsukokoro Kokugei Blue 1 Kurouchi Gyuto 210mm

$134.99 $169.95
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K&S Price: AU $134.99* inc. tax , vs:
Store CE AU $143.1 -6.79%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-06-15T01:01:21Z

Detailed Specifications
Line Hatsukokoro Kokugei Blue 1 Kurouchi
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 194 g        6.84 oz
Edge Length 215 mm   .8.46 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 3.2 mm     0.13 inch
Width @ Mid 2.5 mm     0.1 inch
Width @ 1cm from Tip 1.9 mm     0.07 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 64
Surface Finish Kurouchi
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • Enthusiasts
  • Students
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Hatsukokoro Kokugei(黒鯨) is a line all about the value. I say it is best for enthusiasts because normal people won't want a 240mm Kurouchi Gyuto when they wake up in the morning, and have only 200AUD to spend on it because they already on the verge of bankruptcy from that Fujiyama Honyaki purchase last night.

    Jokes aside, if you are quite into the idea of having a knife with fine Blue 1 carbon steel, and will to put it through a lot of use without caring too much about it being pretty, this line is the discount ticket into that. The serie name Kokugei means "Black Whale", and these Kurouchi knives do bear a look of a whale, with scars all over its body.

    I wouldn't even try to hide it: the fit and finish is rough. There are grind marks at the choil, there are grind marks on the spine, and hell, there are grind marks on the bevel that aren't completely polished away. Is it unpleasant? Depends on your standard. Does it affect the performance? Very likely not. But again, when a blue 1 240 gyuto is sold at a price less than 200 bucks, it hrad to resist for the right kind of audience.

    Pros Cons
  • Budget friendly
  • Need extra care
  • 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 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.


    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: 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.


      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

      << Slide for more >>

    • 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.

      << 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


      • 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 Kokugei Blue 1 Kurouchi Gyuto 210mm

    $134.99 $169.95


    Steel type: Blue 1 core with iron clad

    Hardness (HRC): 62-64

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


    A simple no fuss carbon line with Blue 1 core and iron cladding from Hatsukokoro, with Kurouchi finish.

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