Hatsukokoro Kurokaze White 2 Kurouchi Stainless Clad Santoku 180mm

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The new Hatsukokoro White 2 Kurouchi Stainless Clad Gyuto reminds me the old version Mazaki gyuto: both are tall blades, with fat tang, and most importantly, amazing performance. 

Unlike the Mazaki with soft iron cladding that is hard to look after in the kitchen, the Hatsukokoro Kurokaze has stainless clad for easy maintenance, while its White 2 steel core provides excellent edge retention, ultimate sharpness, and ease in sharpening.

Its Kurouchi finish with raw, organic, and distinctive appearance provides the natural characteristics of the steel, showcases the craftsmanship behind the knife, and adds a touch of traditional elegance to the blade. The profile of this line is rather interesting, as most of them have a slightly longer than typical cutting edge. The Gyuto of this line has a tip that drops down like a Santoku, resulting a flat belly and a wider tip, making it slice better but harder to do rock cutting with. And the petty offers a 165mm long slender blade, it can be used as a mini Sujihiki and do most of the work that a guyto can do with better precision and control.

In all, the Hatsukokoro Kurokaze White 2 gyuto offers superior performance and great price. The tall heel and thick spine make it a choice as a sturdy workhorse. 

Pros Cons
  • Budget friendly
  • Excellent performance
  • Workhorse grind
  • Need extra care

Detailed Specifications

Line Hatsukokoro Kurokaze White 2 Kurouchi
Profile Santoku
Bevel Type Double Bevel
Weight 160 g        5.64 oz
Edge Length 186 mm   .7.32 inch
Heel Height 44 mm     .1.73 inch
Width @ Spine 4.5 mm     0.18 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 64
Surface Finish Kurouchi
Handle Octagonal Teak Black Ferrule
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts

Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

AUTHENTIC JAPAN

authentic japan

Kakumei and its sister shop Knives and Stones has been in the Japanese homeware industry for almost 10 years. We have suppliers all over Japan: from Nigara Hamono in Aomori to the Satsuma Kirko Kagoshima.

We work hard to bring you some of the most trendy

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We work directly with our suppliers in Japan and we have container shipments arriving regularly, and most importantly we sell direct to the public. Through the website and our 3 shops.

We are proud to privde you with the best products at the best prices. If you see a cheaper price elsewhere, please let us know and we will match them.

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