• A Japanese kitchen knife with a dark steel blade and a light wood handle, placed diagonally on a light wood grain surface.
  • A Japanese-style kitchen knife with a polished steel blade and a natural olive wood handle, placed diagonally on a light wood grain surface.
  • A Japanese-style kitchen knife with a polished steel blade featuring engraved kanji characters and a light brown wooden handle, resting diagonally on a light beige wooden surface.
  • A close-up of a Japanese-style kitchen knife blade resting diagonally on a light-colored wooden surface.
  • A Japanese kitchen knife with a natural wood handle and a dark steel blade, placed diagonally on a light wood grain surface.
  • A close-up of a hand holding a long-handled, thin pointed tool, likely a nail file or sharpener, against a plain beige background.
  • A Japanese kitchen knife with a wooden handle and silver blade, presented in an open black gift box with Japanese characters on the lid, set on a light wood background.
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Japanese Artisanship & Blade Care

Every blade in our collection is hand-forged using traditional Japanese techniques. Minor natural variations in grain, hammered finishes (Tsuchime), and scale texture (Kurouchi) are authentic signatures of the blacksmith's craft. Hand-wash and dry immediately after use.

  • 100% Hand-Forged Authenticity: Directly imported from master artisan blacksmiths across Japan.
  • Protected & Insured Shipping: Packed with custom blade edge guards and signature delivery.
  • Fast Order Processing: Dispatched within 24–48 hours with full tracking.

Hatsukokoro Aokitae Blue #2 Kurouchi Gyuto 220mm - Olive Wood Handle

Hatsukokoro Aokitae Blue #2 Kurouchi Gyuto 220mm - Olive Wood Handle

$126.00
$179.00 $126.00
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A rustic workhorse forged with legendary Hitachi Blue #2 carbon steel. The Hatsukokoro Aokitae Kurouchi Gyuto combines traditional blacksmithing character, superb edge feedback, and a natural octagonal olive wood handle for an exceptional cutting experience.

Key Features

  • Hitachi Aogami (Blue) #2 Steel Core: Forged with premium Hitachi Blue #2 high-carbon steel, delivering superior edge retention, easy resharpening, and an exceptionally smooth bite on proteins and vegetables.

  • Protective Kurouchi Finish: Features a traditional black Kurouchi ("blacksmith’s scale") finish on the upper blade surface, adding a bold, rustic aesthetic while offering a protective barrier against initial oxidation.

  • Versatile 220mm Workhorse Profile: A generous 220mm blade length providing ample reach for slicing large proteins and sweeping through high-volume vegetable prep with balance and control.

  • Ergonomic Olive Wood Handle: Fitted with a lightweight, octagonal (Hakkaku) natural olive wood handle showcasing warm, distinct grain patterns that comfortably accommodate both pinch and handle grips.

  • Soft Iron Cladding: San Mai forged with soft iron cladding, making the blade resilient and straightforward to thin or maintain on water stones.

Technical Specifications

Attribute Specification
Brand Hatsukokoro
Line Aokitae
Knife Type Gyuto (Chef's Knife)
Blade Length 220mm (8.5 in)
Core Steel Aogami (Blue Steel) #2 Carbon Steel
Cladding Soft Iron (Reactive)
Finish Kurouchi (Blacksmith Finish)
Hardness (HRC) 61 - 62 HRC
Handle Material Natural Olive Wood (Octagonal / Hakkaku)
Bevel Double-beveled (50/50 Ryoba)
Place of Origin Japan

Care Instructions & Maintenance

  • Reactive Steel Care: Both the Blue #2 core steel and the soft iron cladding are fully carbon steel and reactive. Wipe the blade clean and dry completely immediately after use to prevent rust.

  • Hand Wash Only: Wash by hand using warm water and mild dish soap. Never wash in a dishwasher, as intense heat and moisture will split the natural olive wood handle and rust the blade.

  • Patina Development: Over time, proper use will cause the steel to develop a protective, natural patina (shades of grey, blue, and dark bronze), which guards against corrosion and gives the knife unique character.

  • Avoid Hard Materials: Do not use on bones, frozen items, seeds, or hard squash, as hard impact will chip the thin carbon edge.

  • Sharpening: Sharpen on Japanese water stones. Avoid pull-through sharpeners or ceramic sharpening rods.

Brand: Hatsukokoro
Origin: Kyusu, Japan
Shape: Gyuto (Chef's Knife)

Blade Construction: Hand-Forged San Mai
Core Steel: Aogami #2 (Blue Carbon Steel)
Hardness: 61-62 HRC
Cladding: Soft Iron
Finish: Kurouchi ("Blacksmith's Finish")
Engraving: Laser Engraved ("Hatsukokoro")
Edge: Double-Bevel, Even (50/50)

Handle Shape: Octagonal
Handle Material: Olivewood

Blade Length: (215mm)
Edge Length: (215mm)
Blade Height: (46mm)
Handle Length: (140mm)
Overall Length: (365mm)
Spine Thickness: 2.9mm at Heel
Weight: 6.3 oz. (181g)

Notes: We fitted this hand-forged blade with a slightly larger handle than you would normally find on an 8-8.5" gyuto. Perfect for those with hands on the larger size.


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