Hatsukokoro Kurouchi Gyuto 210mm

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Product Information

Blade Length  210 mm
Total Length  360 mm
Steel  Aogami (Blue #2)
Handle  Wenge
Ferrule Buffalo Horn
Rockwell 61-63
Height Spine to heel  49 mm
Width at Spine  3 mm
Weight  187 grams
Bevel  Double 

Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.

The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the gyuto can do it all, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortable. The white core steel is incredibly easy to sharpen to hair popping levels, and being a touch thicker with more of a workhorse grind you don't need to be super worried about chipping, and with the stainless cladding you get all that performance with minimal exposed carbon to worry about rusting on you! 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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