{"product_id":"kurogane-blue2-kurouchi-kiritsuke-gyuto210","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Kiritsuke Gyuto 210mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Kurogane knife stainless?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a kiritsuke gyuto used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a good first carbon steel knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it cut bones or frozen food?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. 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.\u003c\/p\u003e\n\u003ch2\u003eCare and Sharpening\u003c\/h2\u003e\n\u003cp\u003eUse a wood or soft synthetic cutting surface, such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e. Never soak the knife or put it in a dishwasher. For longer storage, apply a thin coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki knife oil\u003c\/a\u003e to the clean, dry blade. Refresh the edge with light passes on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e when appropriate, and sharpen on suitable whetstones as needed. Our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e is available for professional edge preparation.\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\u003eSeries:\u003c\/strong\u003e Kurogane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke gyuto \/ K-tip chef knife\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, three-layer san-mai construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal Blade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting Edge Length:\u003c\/strong\u003e 207mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 51mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e 1.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono ebony, octagonal wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61–63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBlade dimensions, finish, and natural wood grain can vary between individual knives.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":54964822343904,"sku":"TK-54964822343904","price":139.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hatsukokoro-kurogane-blue-2-kiritsuke-gyuto-210mm-ebony-angled-front.jpg?v=1790410335","url":"https:\/\/tokushuknife.com\/es\/products\/kurogane-blue2-kurouchi-kiritsuke-gyuto210","provider":"Tokushu Knife","version":"1.0","type":"link"}