Motokyuuichi | SKU: HSK-KS-GY21BC

Motokyuuichi Kurosagi AS KU Gyuto 210mm Kurouchi by Hatsukokoro Black Chacate

Name: Motokyuuichi Kurosagi AS KU Gyuto 210mm Kurouchi by Hatsukokoro Black Chacate
Brand: Motokyuuichi
SKU: HSK-KS-GY21BC
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.

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

Detailed Specifications

Line	Hatsukokoro Motokyuuichi Kurosagi AS
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	207 g 7.3 oz
Edge Length	213 mm .8.39 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	2.9 mm 0.11 inch
Width @ Mid	2.7 mm 0.11 inch
Width @ 1cm from Tip	1.3 mm 0.05 inch
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi
Handle	Octagonal Black Chacate
Region	Nagasaki
Best for	Pro chefs Enthusiasts

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

This isn’t a knife for Instagram – it’s a hardworking Aogami Super beast with a cult following among chefs who care more about cutting than cosmetics. Master smith Motokyuuichi (of "Tsubaya Black" fame) applies his legendary low-temperature, long-soak heat treatment to Hitachi’s premium steel, achieving a 64+ HRC edge that stays viciously sharp yet resists chipping.

The hand-forged AS core is clad in soft iron, with a deliberately rustic finish – uneven hammer marks, subtle warps, and all. These aren’t flaws; they’re proof of real workshop craftsmanship over factory perfection. Expect stellar food release from the coarser finish, and a thin-but-sturdy grind that handles everything from herbs to squash.

Why it’s a sleeper hit:

→ Unmatched edge retention – "Stays sharp longer than knives twice its price" (Reddit user)

→ Forgiving toughness – Motokyuuichi’s tempering prevents AS’s usual brittleness

→ Zero pretension – No fancy branding, just a fierce cutter that pros quietly recommend

For those tired of overpolined "luxury" blades, this is the anti-status-symbol workhorse – rough around the edges, relentless where it counts.

Pros	Cons
Budget friendly Excellent performance Workhorse grind	Relatively hard to sharpen Prone to rust Fit and finish can be improved

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.

Motokyuuichi

Born from samurai swordsmiths in Shimabara, Motokyuuichi Hamono carries the "Kyuichi" lineage since 1895. Forged by the Maeda family across five generations, these knives transform Edo-period swordcraft into exceptional kitchen blades. The secret lies in Shimabara's pristine volcanic spring water – famed nationally for its purity – used exclusively in the critical quenching process. This mineral-rich water, filtered through Mount Unzen's earth, imparts extraordinary resilience and a uniquely sharp, long-lasting edge to every blade.

Current masters Kiyonori (4th gen) and Yasuhide Maeda (5th gen) uphold their ancestors' ethos: quality craftsmanship, sincere service, and fair pricing. Each hand-forged knife embodies this promise – no flashy gimmicks, just honest durability and precision cutting performance. More than tools, Motokyuuichi knives are heirlooms connecting your kitchen to the soul of Shimabara’s 130-year forging tradition.

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.
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Steel: Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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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.
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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.
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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.
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