Hatsukokoro | SKU: HATS_KRKZ_W2_KDE165

Hatsukokoro Kurokaze Blue 2 Kurouchi K Tip Deba 165mm Double Bevel

Name: Hatsukokoro Kurokaze Blue 2 Kurouchi K Tip Deba 165mm Double Bevel
Brand: Hatsukokoro
SKU: HATS_KRKZ_W2_KDE165
Price: 199.95 AUD
Availability: InStock

$199.95

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.

Pickup available at 2 Bishop St

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

	Hatsukokoro Kurokaze White 2 Kurouchi
	Deba / Japanese Fish Knife
	Double Bevel
Weight	256 g \| 9.0 oz
Edge Length	165 mm \| 6 1/2″
Heel Height	53 mm \| 2 3/32″
Width @ Heel	5.8 mm \| 15/64″
Width @ Mid	4.8 mm \| 3/16″
Width @ 1cm from Tip	2.0 mm \| 5/64″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	61 - 63
Surface Finish	Kurouchi
Handle	Octagonal Wenge Handle Black Ferrule
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.
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

Profile

Deba

Japanese Fish Knife

A Deba(出刃) knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Deba typically have a single bevel blade, meaning there is a bevel on one side and Ura or concavity on the other. This design is intended for right-handed use, though left-handed versions are available by special order. Commonly, Deba are made in sizes ranging from 150mm to 210mm, length longer than that is available, but those would be extremely unwieldy due to the weight. This weight comes from the thick blade of the Deba, and the thickness gives these knives the necessary strength and weight needed for beak apart the whole fish.

Compare with

Blue 2 / Aogami #2

—

1.05% 0.8% 0.5% 0.3% 0

1.05%

0.2%

1.0%

0.2%

0.1%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

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.

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.

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.

Handle

Handle Specs

Profile Octagonal WA
Material
- Wenge

Octagonal wenge wood handles on kitchen knives offer a combination of functionality and aesthetics tailored specifically for culinary tasks. Crafted from durable wenge wood, these handles ensure longevity and resilience to the rigors of kitchen use, standing up to moisture, heat, and frequent handling. The octagonal shape isn't just about style; it's designed to fit comfortably in the hand, providing a secure grip and optimal control, enhancing the user's culinary precision.

In the kitchen, where attention to detail is paramount, the ergonomic design of the wenge wood handle becomes particularly advantageous. Whether slicing, chopping, or mincing ingredients, the handle's comfortable grip minimizes hand fatigue and enables the chef to maintain a steady hand for consistent and precise cuts.

Visually, the dark hue and distinct grain pattern of wenge wood add a touch of elegance to any kitchen knife. The natural beauty of the wood complements the blade, creating a striking contrast that elevates the overall aesthetic appeal of the knife.

Furthermore, the balance achieved by the octagonal shape of the handle enhances the knife's maneuverability, allowing for smooth and controlled cutting motions. This balance is essential for achieving uniform slices and enhancing the overall user experience in the kitchen.

In summary, a wenge wood handle on a kitchen knife combines durability, comfort, and style, making it a practical and visually appealing choice for home cooks and professional chefs alike.

Hatsukokoro Kurokaze Blue 2 Kurouchi K Tip Deba 165mm Double Bevel