Hatsukokoro Kaijin BS2 Handcrafted Japanese 24cm Gyuto Kiritsuke Chef's Knife, Ebony

A long blade for precise cooking

Designed for both everyday tasks and more technical cuts, this 24-cm Hatsukokoro Kaijin BS2 ebony gyuto kiritsuke chef’s knife combines a versatile profile with traditional Japanese craftsmanship. Its blade offers a generous cutting surface for preparing vegetables, fish, meats, and herbs with sweeping motions. Its angular tip also allows for precise cuts, especially when working on a cutting board.

The blade features a San Mai construction consisting of three interwoven layers of steel. At the center,Aogami 2 forms the cutting core. This carbon steel contains approximately 1.1% carbon, a composition suited for creating a fine, responsive edge. Its hardness of 62 HRC allows it to maintain a sharp edge between sharpening sessions, while offering good precision when cutting.

The outer layers of stainless steel provide additional protection for the blade’s edges and simplify daily maintenance. However, the Aogami 2 core remains sensitive to moisture and may develop a natural patina.

A dark handle with natural grain patterns

The octagonal handle is made of ebony, a dense wood recognizable by its deep hues. This material lends the knife a understated and refined appearance. Since it is a natural wood, each handle may vary slightly in color, grain, or texture.

The octagonal shape corresponds to the traditional Japanese “Wa” handle. Its edges serve as reference points for the fingers and make it easier to guide the blade while working. This shape allows you to adjust your hand position depending on the cut you’re making and is suitable for both right- and left-handed users.

Key Features at a Glance

• 24 cm blade: cutting surface suitable for large-volume preparations.
• San Mai construction: a combination of three layers of steel for greater balance.
• Aogami 2 core: fine edge for clean cuts.
• Carbon content of approximately 1.1%: long-lasting performance.
• Hardness of 62 HRC: excellent edge retention.
• Stainless steel sides: easy daily cleaning.
• Polished cutting edge: glides smoothly through food.
• Sandblasted finish: matte appearance and elegant finish.
• Octagonal ebony handle: natural finger grips.
• Ambidextrous grip: comfortable for both right- and left-handed users.
• Handcrafted in Japan: made according to traditional Japanese cutlery-making techniques.

Everyday Tips

Clean the blade after each use with lukewarm water, a soft sponge, and a suitable soap. Dry it immediately with a clean cloth, paying special attention to the cutting edge. Do not put it in the dishwasher; avoid using steel wool or abrasive cleaners.

Use this blade on a wooden or soft plastic cutting board. Avoid bones, frozen foods, pits, and any very hard items. Since Aogami 2 can oxidize, do not leave the knife soaking in the sink. To maintain the edge, use a whetstone suitable for Japanese knives.

Hatsukokoro: A Blend of Tradition and Japanese Materials

Hatsukokoro offers kitchen knives made in Japan, with collections featuring different steels, profiles, and finishes. The brand highlights designs inspired by Japanese cutlery and materials prized for their technical qualities or aesthetic appeal.

The Kaijin series (whose name means “mysterious person”) features a minimalist aesthetic and showcases traditional materials, such as Aogami 2 steel and ebony. The San Mai construction exemplifies a Japanese approach based on the combination of multiple types of steel to blend the qualities of a hard core with outer layers that are easier to maintain.

Want to take care of your knife? Check out our sharpening stones right here!