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Hatsukokoro  |  SKU: HS-KUKG-B2KU-NK165

Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Nakiri 165mm Black Chacate

Regular price $209.95

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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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Hatsukokoro by Muneishi Kumokage Damascus
Profile Nakiri / Japanese vegetable knife
Bevel Type Double Bevel
Weight 207 g | 7.3 oz
Edge Length 173 mm | 6 13/16″
Heel Height 50 mm | 1 31/32″
Width @ Heel 2.9 mm | 7/64″
Width @ Mid 2.1 mm | 5/64″
Width @ 1cm from Tip 1.7 mm | 1/16″
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Soft Iron Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Kurouchi
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • Enthusiasts
  • Collectors
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


We all LOVE Shigeki Tanaka’s knife, light, nimble, not a laser but glides through potatoes effortlessly, with minimal stiction.  Problem is, we can never get enough of them. One of the most difficult products to get is the Kurouchi line, the lead time was significant. So a few years ago, I started searching for the perfect replacement: cuts well, rustic looking, and most importantly, same unbeatable price.

Fast forward to 2022, we finally received something from our close partner Hatsukokoro,  and man, I am stoked: this blue 2 KU damascus line Kumokage(雲影, Cloud Shadow)exceeded almost every aspect of expectation. 

The finish is something worth talking about, it is Kurouchi, but unlike a typical one, this one have a slightly scratched and beaten look, with a blue/teal lurking underneath the black. Under the finish is the damascus cladding, rolling gently across the bevel, sinking into the edge made by etched Blue 2 core steel. This combination creates an artistic look that I think quite fitting to the name of Cloud Shadow, at the same time, the etching provides the core steel a certain level of resistance to rust. Oh, let's not forget about that lovely stamped Hatsukokoro mark, which you don't see on other lines offered by Hatsukokoro.

This Hatsukokoro blue 2 line is made by the Muneishi Cutlery, which has a long history back in 1955. They heat treat their blue 2 steel to about 62 to 63 HRC which I consider is optimal  hardness for blue 2. Can't fault the grind as well, very soild cutting performacne which makes this Hatsukokoro Blue 2 line a perfect knife for anyone looking to get into the world of carbon knife or for experienced users that just loves the cutting feel of carbon steel. 

Pros Cons
  • Budget friendly
  • Great artistic
  • Highly collectable
  • Prone to rust
  • Etched damascus can be hard to maintain
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

Rising star of the industry

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.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年
Known for Unrivalled product availability, exceptional performance at a highly competitive price.
Website handk.co Instagram @handk_official Read more about Hatsukokoro

Hatsukokoro · Hyogo

Knife details

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

Blue 2 vs White 2 steel for Japanese kitchen knives

Blue 2 (Aogami #2) and White 2 (Shirogami #2) are both Hitachi high-carbon steels, but Blue 2 adds chromium and tungsten to White 2’s base, giving it noticeably better edge retention while keeping similar sharpness. The trade-off is that Blue 2 is slightly more abrasion-resistant during sharpening, so it takes a little more time to refine an edge, whereas White 2 is easier to sharpen and can take a finer, more aggressive edge but dulls faster in use.

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