| Brand / Blacksmith | Hatsukokoro |
| Series: | Kurogane |
| Knife type: | Gyuto 210mm |
| Blade Length / Total length (mm): | 203 / 347 |
| Grind: | 50 / 50 |
| Finish: | Kurouchi |
| Steel type: | Blue - (Aogami - 2) |
| Forging method: | San Mai |
| HRC hardness: | 62 |
| Handle type / Material / Ferrule: | Octagonal / Bubinga |
| Spine Thickness at heel / tip (mm): | 2,5 / 0,4 |
| Blade height at heel (mm): | 51 |
| Weight (gr): | 183 |
| Notes: |
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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 Kurogane line by Hatsukokoro is an entry level series but without compromising in the high quality of Japanese knife making. Made in Tosa - one of the knife making centers in Japan - is forged by Aogami - 2 (Blue-2) carbon steel, with an iron clad and a traditional Kurouchi finish. A beautiful Wa octagonal mono handle made by Bubinga, adds to the overall traditional look of this beauty. 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 210mm is the most commonly used size, handy for both professional and home cooks.
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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 Kurogane line by Hatsukokoro is an entry level series but without compromising in the high quality of Japanese knife making. Made in Tosa – one of the knife making centers in Japan – is forged by Aogami – 2 (Blue-2) carbon steel, with an iron clad and a traditional Kurouchi finish. A beautiful Wa octagonal mono handle made by Bubinga, adds to the overall traditional look of this beauty. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is suitable for both home cooks and professionals. 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: Kurogane Knife type: Kiritsuke 210mm Blade Length / Total length (mm): 208 / 347 Grind: 50 / 50 Finish: Kurouchi Steel type: Blue - (Aogami - 2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Bubinga Spine Thickness at heel / tip (mm): 2,2 / 0,4 Blade height at heel (mm): 53 Weight (gr): 167 Notes: -
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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful.. The Bunka is a multi-purpose knife and similar to Nakiri with usually a slightly different nose shape and shorter profile. Recommended mainly for push cut, slice and chopping cutting techniques. The Bunka was developed as an evolution to Nakiri with a more pointed nose for more delicate cuts.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Bunka 180mm Blade Length / Total length (mm): 175 / 312 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 49 Weight (gr): 128 Notes: -
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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. 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 210mm is the right size, for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Gyuto 210 Blade Length / Total length (mm): 215 / 360 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 50 Weight (gr): 138 Notes: -
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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. 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 the right size, for both professional and experienced home cooks.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Gyuto 240 Blade Length / Total length (mm): 240 / 390 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 53 Weight (gr): 166 Notes: -
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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is suitable for home cooks and professionals.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Kiritsuke 210 Blade Length / Total length (mm): 218 / 360 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 49 Weight (gr): 132 Notes: -
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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 240mm size is suitable for both experienced home cooks and professionals.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Kiritsuke 240 Blade Length / Total length (mm): 240 / 387 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,8 / 0,3 Blade height at heel (mm): 53 Weight (gr): 157 Notes: -
Sale!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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Petty 150mm Blade Length / Total length (mm): 154 / 278 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,45 Blade height at heel (mm): 32 Weight (gr): 68 Notes: -
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 Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. With a tall blade and rounded nose, the Santoku is a versatile, all over, knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues). Used mainly with chopping and push cuts.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Santoku 180mm Blade Length / Total length (mm): 175 / 312 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 49 Weight (gr): 130 Notes: -
The Sentan Chinese cleaver is the traditional cleaver used by almost all chefs in Chinese kitchens. Actually is usually the only knife they use for bigger or smaller more delicate tasks. It’s a thin and light cleaver, designed mainly for vegetable cutting. The Sentan range is made in China under the specifications required by Hatsukokoro and is forged by White-2 (Shirogami-2) carbon steel but with a stainless clad for easier maintenance and features the traditional handle of Chinese cleavers. HRC is at 62. The 200mm takes some time to get used to but then it’s very easy to handle.
Brand / Blacksmith Hatsukokoro Series: Sentan Knife type: Chinese Cleaver 200mm Blade Length / Total length (mm): 195/295 Grind: 50/50 Finish: Kurouchi Steel type: Shorgami-2 (White-2) - Stainless clad Forging method: San Mai HRC hardness: 60-61 Handle type / Material / Ferrule: Wood handle / stainless ferule Spine Thickness at heel / tip (mm): 2,4 Blade height at heel (mm): 87 Weight (gr): 289 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga line is made of Gingami (Silver-3) stainless steel at a hardness of HRC 61-62. Being also stainless cladded with SUS – 405 stainless steel, requires less care that the carbon steel knives and are very easy to sharpen. Features a beautiful Nashiji finish and an octagonal Rosewood handle. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Fitted with a beautiful Rosewood Wa octagonal handle.
Brand / Blacksmith: Hokiyama Series: Sakon Ginga Knife type: Nakiri 165mm Blade Length / Total length (mm): 165 / 305 Grind: Double Bevel Finish: Nashiji Steel type: Ginsan (Silver-3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 51 Weight (gr): 158 Notes: -
Sale!Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga line is made of Gingami (Silver-3) stainless steel at a hardness of HRC 61-62. Being also stainless cladded with SUS – 405 stainless steel, requires less care that the carbon steel knives and are very easy to sharpen. Features a beautiful Nashiji finish and an octagonal Rosewood handle. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 135mm version seems to be ideal size for versatile use.
Brand / Blacksmith: Hokiyama Series: Sakon Ginga Knife type: Petty 135mm Blade Length / Total length (mm): 135 / 260 Grind: Double Bevel Finish: Nashiji Steel type: Ginsan (Silver-3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 28 Weight (gr): 71 Notes:
