Hatsukokoro Kurogane Blue #2 Kurouchi Kiritsuke Gyuto 210mm – Ebony Handle

Overview

The Hatsukokoro Kurogane Blue #2 Kurouchi Kiritsuke Gyuto 210mm with mono ebony handle is a Japanese carbon steel chef knife for cooks who enjoy a responsive edge and a practical, rustic finish. Its 210mm blade provides useful reach for vegetables, boneless meat, and fish, while the angular kiritsuke tip gives control for fine cuts and trimming.

The cutting core is Blue #2, also known as Aogami #2, with soft iron cladding in a three-layer san-mai construction. Both the core and cladding are reactive and develop a patina with use. The dark kurouchi surface preserves the blade's rustic appearance above the sharpened bevel; it does not make the knife stainless.

The octagonal mono ebony wa handle provides a comfortable grip for controlled preparation. The K-tip profile works well with push cuts and slicing strokes. Use a light touch at the tip and let the edge do the work when moving through ingredients.

Common Questions

Is this Kurogane knife stainless?

No. Blue #2 carbon steel and soft iron cladding need regular wiping during preparation, especially when cutting acidic foods. Hand wash and dry the knife promptly after use. A changing patina is normal, but active rust should be removed.

What is a kiritsuke gyuto used for?

A kiritsuke gyuto handles everyday chef-knife tasks, including slicing vegetables and portioning boneless proteins. Its angular tip is useful for precise cuts. This is a double-bevel knife suitable for right- and left-handed cooks.

Is it a good first carbon steel knife?

It can be, if you are willing to keep the blade clean and dry. Carbon steel care becomes a simple routine: wipe during use, hand wash afterward, dry thoroughly, and store with the edge protected.

Can it cut bones or frozen food?

No. Use it on softer ingredients and avoid twisting, prying, or forcing the tip into the cutting board. Choose a tool designed for heavy work when dealing with bones or frozen food.

Care and Sharpening

Use a wood or soft synthetic cutting surface, such as a Hasegawa cutting board. Never soak the knife or put it in a dishwasher. For longer storage, apply a thin coat of tsubaki knife oil to the clean, dry blade. Refresh the edge with light passes on a Tokushu Knife leather strop when appropriate, and sharpen on suitable whetstones as needed. Our knife sharpening service is available for professional edge preparation.

Specifications

• Brand: Hatsukokoro
• Series: Kurogane
• Knife Type: Kiritsuke gyuto / K-tip chef knife
• Core Steel: Blue #2 / Aogami #2 carbon steel
• Cladding Type: Soft iron, three-layer san-mai construction
• Finish: Kurouchi
• Nominal Blade Length: 210mm
• Cutting Edge Length: 207mm
• Blade Height at Heel: 51mm
• Spine Thickness at Heel: 2.9mm
• Spine Thickness at Mid: 1.8mm
• Handle Material: Mono ebony, octagonal wa handle
• Hardness: 61–63 HRC
• Edge: Double bevel
• Country of Origin: Japan

Blade dimensions, finish, and natural wood grain can vary between individual knives.