Japanese Artisanship & Blade Care
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 Kaijin Blue #2 Stainless Clad Kiritsuke Gyuto 210mm - Olive Wood Handle
Hatsukokoro Kaijin Blue #2 Stainless Clad Kiritsuke Gyuto 210mm - Olive Wood Handle
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Forged for high-performance precision and practical daily maintenance, the Hatsukokoro Kaijin series unites legendary Hitachi Blue #2 carbon steel with protective stainless steel cladding. Featuring a dynamic Kiritsuke (K-tip) profile, this 210mm Gyuto delivers laser-thin cutting feedback, exceptional edge retention, and effortless push-cutting, balanced by a warm, ergonomic octagonal olive wood handle.
Key Features
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Hitachi Aogami (Blue) #2 Carbon Core: Celebrated for its silky cutting feel, extended edge life, and crisp response on water stones. Hardened to 61–63 HRC to take and hold a razor-sharp apex.
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Stainless San Mai Cladding: The reactive carbon core is shielded between outer layers of stainless steel, drastically reducing daily maintenance while leaving only the exposed core edge to take on a natural, protective patina.
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Versatile Kiritsuke (K-Tip) Profile: Combines an extended, gentle cutting flat with an aggressive reverse-tanto tip—ideal for delicate scoring, horizontal garlic/shallot cuts, and precision protein trimming alongside standard chopping prep.
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Laser-Thin Convex Grind: Expertly ground thin behind the cutting edge to reduce friction, eliminate wedging in dense root vegetables, and glide cleanly through food.
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Octagonal Natural Olive Wood Handle: Hand-fitted with an octagonal (Hakkaku) handle sculpted from dense natural olive wood, providing a tactile, secure grip for both pinch and handle holds alongside natural resistance to moisture.
Technical Specifications
| Attribute | Specification |
| Brand | Hatsukokoro |
| Line | Kaijin |
| Knife Type | Kiritsuke Gyuto (K-Tip Chef's Knife) |
| Blade Length | 210mm (8.25 in) |
| Core Steel | Aogami (Blue) #2 High-Carbon Steel |
| Cladding | Stainless Steel (San Mai) |
| Finish | Kasumi / Polished Migaki |
| Hardness (HRC) | 61 – 63 HRC |
| Handle Material | Natural Olive Wood (Octagonal / Hakkaku) |
| Edge Angle | Double-beveled (50/50 Ryoba) |
| Place of Origin | Japan |
Care Instructions & Maintenance
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Hand Wash & Dry Immediately: Wash by hand using warm water and mild dish soap, then dry completely with a soft towel right away. While the stainless cladding resists corrosion, the exposed Blue #2 edge will rust if left damp.
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Natural Patina Formation: With regular use, the exposed carbon steel edge will oxidize into a protective grey, blue, or dark amber patina. This is normal and helps shield the cutting edge against rust.
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Dishwasher Prohibition: Never clean this knife in a dishwasher. Extreme heat, caustic detergents, and water pressure will degrade the natural olive wood handle and dull the blade.
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Prevent Chipping: Do not cut bones, frozen ingredients, shells, or hard fruit pits. Cut exclusively on end-grain wood or soft rubber cutting boards to preserve the micro-thin edge geometry.
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Sharpening: Sharpen on Japanese water whetstones (1000–6000 grit). Do not use electric sharpeners, steel honing rods, or pull-through sharpening gadgets.
