{"product_id":"hatsukokoro-kaijin-blue-2-kiritsuke-gyuto-210mm","title":"Hatsukokoro Kaijin Blue #2 Kiritsuke Gyuto 210mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eHatsukokoro Kaijin Blue #2 Kiritsuke Gyuto 210mm\u003c\/strong\u003e pairs an aggressive Aogami #2 carbon-steel edge with easy-care stainless cladding and a clean migaki finish. Its reverse-tanto K-tip gives you a fine, precise point for detail work, while the 220mm cutting edge provides the reach and versatility of an all-purpose Japanese chef knife.\u003c\/p\u003e\n\u003cp\u003eThis is a double-bevel K-tip gyuto, so it is suitable for right- or left-handed cooks and does not require the specialized technique of a traditional single-bevel kiritsuke. The flatter cutting profile rewards push cuts, draw cuts, and controlled chopping, while the acute tip makes quick work of onions, herbs, vegetables, and careful protein trimming.\u003c\/p\u003e\n\u003cp\u003eThe Blue #2 core is hardened to 62 HRC for crisp sharpness, strong edge retention, and straightforward whetstone sharpening. Stainless cladding protects most of the blade face, leaving only the exposed carbon-steel edge reactive. A mono olivewood octagonal wa handle keeps the knife agile and gives every piece natural grain and character.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a traditional kiritsuke or a K-tip gyuto?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is a double-bevel K-tip gyuto. You get the distinctive reverse-tanto kiritsuke tip with the familiar handling and sharpening of a general-purpose gyuto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a 210mm kiritsuke gyuto best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife excels at everyday vegetable preparation, slicing boneless proteins, mincing herbs, portioning ingredients, and precise tip work. Its flatter profile is especially comfortable for push cutting and chopping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill the Hatsukokoro Kaijin Blue #2 rust?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless cladding is low maintenance, but the exposed Blue #2 core along the edge can patina or rust if left wet. Hand-wash the knife, wipe it during long prep sessions, and dry it immediately after use. Never place it in a dishwasher.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this knife suitable for beginners?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, for cooks ready to care for a carbon-steel edge. The stainless cladding reduces maintenance, the double-bevel grind is familiar to use, and Blue #2 sharpens cleanly on waterstones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use this knife on bones or frozen food?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. Use it for boneless ingredients on a wood or quality synthetic cutting board. Bones, frozen food, twisting, and prying can damage the thin Japanese edge and pointed K-tip.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Line:\u003c\/strong\u003e Hatsukokoro Kaijin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Gyuto \/ K-Tip 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 Stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Migaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 220mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 364mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 48.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.25mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 1cm from Tip:\u003c\/strong\u003e 0.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 166g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono olivewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Octagonal wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":53508634542304,"sku":null,"price":159.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hatsukokoro-kaijin-blue-2-kiritsuke-gyuto-210mm-mono-olivewood-hero.jpg?v=1784729774","url":"https:\/\/tokushuknife.com\/products\/hatsukokoro-kaijin-blue-2-kiritsuke-gyuto-210mm","provider":"Tokushu Knife","version":"1.0","type":"link"}