Hatsukokoro Kurosagi Kiritsuke Gyuto 210mm

Regular price £165.00
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Currently out of stock

Hatsukokoro Kurosagi Kiritsuke Gyuto 210mm Purchase options

A nimble all-rounder, the taller and flatter profile of the kiritsuke version of the gyuto is an ideal choice for a wide range of jobs, in particular fish prep. The kurosagi is great fun to use from the moment you take it out of the box.

First Impressions

The consistent flat double bevel grind and relatively thin overall profile perform nicely right from the box and the smoother finishing across the full height of the blade and kurouchi finsh slide neatly through food and all the knives across the range feel light and nimble in hand.

The more adventurous among you might also enjoy working on it to thin it out even further and unleash even more cutting power.

Beauty

The eye catching angled wenge handle certainly makes the kurosagi stand out on a rack (you can buy these separately by the way) but the blade itself is a looker. 

Perhaps not the bling of some knives but if you want to truly capture the essence of a Japanese knife then you can't go  wrong with a classic half kurouchi finish tapering down to a nice migaki and finally polished exposed core. 

In Hand

A lot of kurouchi finish knives can be a little rough to the touch where some of the scale has been left in place but these are polished nicely and smooth to the touch and the heel and spine have been worked on to make sure they're nice and comfortable too. 

It's the small details in the finish that do help with the overall feel and it's nicely implemented and consistent across the range.

Durability

Aogami Super steel is a popular choice among blacksmiths and knife owners for its durability and relative ease of maintenance and you should expect this knife to last a long time with careful use and maintenance.

Ease of Care

This is a reactive knife so we'd recommend caring for it following the normal rinse and dry routine after use.

It would also be worth applying drop or two of camellia oil from time to time to help care for and protect it as the patina develops.

Our Verdict

The kurosagi is great value and a fine looking collection of knives and in what's a very competitive price point for most people who are looking to invest in either their first Japanese chef knife or an additional one for their collection, there's a lot of quality for the money. 

Hatsukokoro are working with a range of blacksmiths and workshops as they expand and in pairing up with the Motokyuuchi workshop to create these, we think much like the smash hit Inazuma knives, these will be a very choice for those seeking great value and a quality aogami super core.

Product quick view

Want to see a little more of the knife? Check out what the knife looks like in hand and up close.

Product details

  • Blade Length: 215mm (Measurement of the cutting edge)
  • Total Length: 360mm (Blade + Handle)
  • Blade Thickness: 3.66mm (Measured level with heel)
  • Blade Height: 50.2mm (Heel to spine)
  • Total Weight: 177 grams
  • Steel Type - Cladding: Soft Iron
  • Steel Type - Core: Super Blue Steel
  • This knife is made from a reactive carbon steel which is not stainless and has some special care instructions and properties – Read our carbon steel care guide here

  • Left or Right handed: Either
  • Hardness: 62-63 (HRC)
  • Handle Style: Japanese
  • Handle Material: Angled wenge and black buffalo

Product SKU: 11506

Our aim is to measure and photograph all our products as accurately as possible but due to the handmade nature of many items, please be aware that there may be some variance in the measurements and that things such as blade and knife handle patterns can vary and presentation boxes may differ from those shown but we will always endeavour to provide the most accurate measurements, photos and descriptions of our products.

Some measurements such as HRC are provided by the manufacturer and should therefore be used as a guide.

Compatable saya or guard

We recommend a gyuto sized blade guard for this knife if you're not going to store it on a magnetic rack or block.

View all sayas, guards and storage options

Blacksmith Profile

Motokyuuchi / Hatsukokoro

This range is made for Hatsukokoro by the Motokyuuchi workshop. Led by 5th generation blacksmith Yasuhide Maeda, Motokyuuchi have been making knives and blades since 1895.

View all Motokyuuchi / Hatsukokoro knives

Helping you find the perfect knife

Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Since 2011 we've helped thousands of happy customers find the perfect knife for their cooking and hope to serve you soon.

Ally & James

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