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Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty
Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty

Hatsukokoro Kumokage Blue #2 Kurouchi Damascus 150mm Petty

Hatsukokoro

Regular price £125.00 Sale

These stunning knives from Hatsukokoro are some of the most beautiful we have on offer. With their combination of a dark, almost matt finish, down through the damascus layers to a superb shine against the cutting edge, the appearance is influenced by lightning.

Aside from beauty, the performance is awesome too. Blue 2 steel is used in this range which is a superb performing steel favoured in Japanese knife manufacture. As a carbon steel it can corrode, so a little extra maintenance to keep it clean and dry is required, but for that small additional effort you unlock the true potential of the incredible sharpness of this steel. Not only can Blue 2 achieve a sharp edge, but it retains that sharpness superbly while also being easy to sharpen when needed.

This is a smaller blade mainly used for chopping herbs, veg, or perhaps even filleting a fish. A vital knife for when a Gyuto is too big. Blades are normally between 120mm and 150mm

Specifications:
Knife Type: Petty
Steel Type: Aogami/Blue 2
Blade Hardness: HRC 61-63
Blade Type: Double edged blade
Blade Length: 150mm
Blade Height: 36mm
Blade Thickness: 2.6mm
Ferrule Material: Buffalo horn
Handle Material: Walnut
Handle Length: 120mm

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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