Hand-forged in Tosa, Japan for the Hatsukokoro brand, part of the Kokugei series
Blade length 243mm / 9.57"
Aogami#1/ blue#1 core steel for excellent edge retention and sharpness
Kurouchi finish, highlighting its traditional, handcrafted charm
With iron cladding - develops a protective patina over time
Fitted with an octagonal mono wood bubinga handle
Well-suited for users who prefer a heftier knife; great for home cooks and pro chefs
Suitable for right- and left-handed users
The Hatsukokoro Kokugei kurouchi aogami#1 gyuto 240mm is a handcrafted Japanese knife made in Tosa, Japan under the Kokugei series by Hatsukokoro. It features a core of aogami#1 steel, known for its excellent edge retention and sharpness. The blade has a kurouchi finish, giving it a rustic appearance and is paired with an octagonal mono wood bubinga handle. This medium workhorse type of gyuto caters to users who prefer a heftier knife.
This gyuto is versatile and suited for a wide range of kitchen tasks. The 240mm blade length is versatile, making it a great choice especially for professional chefs. It excels at slicing, dicing, and chopping various ingredients including vegetables, meats, and fish.
Overall length: 396mm Blade length (heel to tip): 243mm / 9.57" Blade height at the heel: 50.1mm Spine thickness: • at the handle: 3.8mm • at the heel: 3.5mm • midway: 2.4mm • 1cm from the tip: 1.3mm Weight: 249g Edge/bevel: 50:50 Handle: mono wood bubinga Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this Hatsukokoro Kokugei kurouchi aogami#1 gyuto knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs. ··•··
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
