{"product_id":"hatsukokoro-kumokage-blue-2-240mm-gyuto","title":"Hatsukokoro Kumokage Blue #2 240mm Gyuto","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kumokage Blue #2 240mm Gyuto with mono ebony handle is a rustic, high-performance Japanese chef knife forged in Tosa, Japan. Built with a Blue #2 carbon steel core and soft iron cladding, this gyuto is made for cooks who want excellent sharpness, strong edge retention, and a traditional hand-forged feel. The kurouchi and Damascus finish gives the blade a dramatic “cloud shadow” appearance, while the mono ebony handle adds a clean, refined upgrade over the standard handle configuration.\u003c\/p\u003e\n\u003cp\u003eAt 240mm, this gyuto is ideal for cooks who want more blade length for slicing, chopping, and efficient prep work. The profile works well for push cutting, slicing, and controlled rocking motions, making it a versatile choice for vegetables, proteins, herbs, and daily meal prep. Blue #2 carbon steel is loved because it sharpens easily, takes a very keen edge, and offers excellent performance when cared for properly.\u003c\/p\u003e\n\u003cp\u003eBecause this is a reactive carbon steel knife with soft iron cladding, it should be dried immediately after use and should never go in the dishwasher. Over time, the blade will develop a natural patina. For long-term care, apply a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e if the knife will be stored for more than a few days, and maintain the edge with a quality \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e between sharpening sessions.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Hatsukokoro Kumokage Blue #2 240mm Gyuto good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is a strong choice for home cooks who want to experience a real forged Japanese carbon steel knife without jumping into a much higher price tier. It has the edge performance serious cooks look for, but it does require proper drying and care after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Blue #2 steel good for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Blue #2, also called Aogami #2, is a Japanese high-carbon steel known for sharpness, edge retention, and ease of sharpening. It is a great steel for cooks who want a knife that can get very sharp and stay sharp through regular prep work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a Hatsukokoro Kumokage carbon steel knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand, dry immediately, avoid acidic foods sitting on the blade for long periods, and never use the knife on bones, frozen food, glass, stone, or ceramic boards. For best edge life, use a knife-friendly cutting board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 240mm gyuto best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 240mm gyuto is a longer Japanese chef knife designed for efficient prep. It gives more cutting length than a 210mm gyuto, making it especially useful for slicing proteins, breaking down large vegetables, and handling higher-volume kitchen work.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Kumokage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Blue #2 \/ Aogami #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Soft iron cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi and Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 395mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 52.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 3.7mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e Specs not found\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 220g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono ebony wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e HRC 62 ±\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San mai, hammer forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":52095834554592,"sku":null,"price":219.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hatsukokoro-kumokage-blue-2-gyuto-240mm-mono-ebony-handle-02_275991ef-357d-49a4-9163-e6aa440128b7.jpg?v=1777045497","url":"https:\/\/tokushuknife.com\/es\/products\/hatsukokoro-kumokage-blue-2-240mm-gyuto","provider":"Tokushu Knife","version":"1.0","type":"link"}