Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths.

The Kukogei line is made of Aogami – 1 (Blue-1) carbon steel treated to 62 HRC with a softer iron clad. Features a beautiful traditional Kurouchi finish and a practical octagonal Wa handle made of Wenge.

Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and experienced home cooks.

Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.

Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.

Brand / Blacksmith: Hatsukokoro
Series: Kukogei
Knife type: Gyuto 240
Blade Length / Total length (mm): 240/395
Grind: 50 / 50
Finish: Kurouchi
Steel type: Aogami 1 (White-1)
Forging method: San Mai
HRC hardness: 62
Handle type / Material / Ferrule: Octagonal / Walnut / Horn
Spine Thickness at heel / tip (mm): 2,2 / 0,5
Blade height at heel (mm): 55
Weight (gr): 182