Hatsukokoro | SKU: HS-KUKZ-W2KUSLC-GY210

Hatsukokoro Kurokaze Blackwind White 2 Gyuto 210mm Stainless Clad

Name: Hatsukokoro Kurokaze Blackwind White 2 Gyuto 210mm Stainless Clad
Brand: Hatsukokoro
SKU: HS-KUKZ-W2KUSLC-GY210
Price: 269.95 AUD
Availability: InStock

$269.95

Add a saya and receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Kurokaze White 2 Kurouchi
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	204 g 7.2 oz
Edge Length	215 mm .8.46 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	4.0 mm 0.16 inch
Width @ Mid	2.9 mm 0.11 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	FAXR2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 63
Surface Finish	Kurouchi
Handle	Octagonal Black Chacate
Region	Hyogo
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The new Hatsukokoro White 2 Kurouchi Stainless Clad Gyuto reminds me the old version Mazaki gyuto: both are tall blades, with fat tang, and most importantly, amazing performance.

Unlike the Mazaki with soft iron cladding that is hard to look after in the kitchen, the Hatsukokoro Kurokaze has stainless clad for easy maintenance, while its White 2 steel core provides excellent edge retention, ultimate sharpness, and ease in sharpening.

Its Kurouchi finish with raw, organic, and distinctive appearance provides the natural characteristics of the steel, showcases the craftsmanship behind the knife, and adds a touch of traditional elegance to the blade. The profile of this line is rather interesting, as most of them have a slightly longer than typical cutting edge. The Gyuto of this line has a tip that drops down like a Santoku, resulting a flat belly and a wider tip, making it slice better but harder to do rock cutting with. And the petty offers a 165mm long slender blade, it can be used as a mini Sujihiki and do most of the work that a guyto can do with better precision and control.

In all, the Hatsukokoro Kurokaze White 2 gyuto offers superior performance and great price. The tall heel and thick spine make it a choice as a sturdy workhorse.

Pros	Cons
Budget friendly Excellent performance Workhorse grind	Need extra care

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.

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: FAXR2
FAXR2 is a premium powdered cutlery steel, expertly crafted by the renowned Japanese manufacturer Nachi-Fujikoshi, also famous for their exceptional R2 steel. With a hardness rating of HRC 62 to 63, FAXR2 offers a fine grain structure that ensures outstanding edge sharpness and durability.

This steel is known for its excellent balance of properties, similar to the highly regarded SRS13. FAXR2 blades go very sharp, maintaining a keen edge through extensive use. Additionally, they are not too hard to sharpen, allowing for easy maintenance and longevity. The superior edge retention of FAXR2 makes it a preferred choice for both professional chefs and knife enthusiasts, providing reliable performance in various kitchen tasks.

Choosing FAXR2 means investing in a knife steel that combines sharpness, ease of sharpening, and lasting edge retention, making it a top-tier option for high-quality cutlery.
Manufacturer:
- Nachi-Fujikoshi, Japan
Nature: Stainless
Hardness: 62- 63
<< Slide for more >>
Construction: Sanmai - Stainless 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.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
<< 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
Material:
- 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