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A precise, understated, and perfectly balanced Japanese blade
21-cm blade in San Mai construction: three interwoven layers of steel
Aogami 2 blade core: approximately 1.1% carbon
Hardness of 62 HRC: long-lasting, high-performance edge
Stainless steel outer layers: easy maintenance
Polished cutting edge – Sandblasted surface: a matte, understated finish
Octagonal ebony handle: ambidextrous grip
Handcrafted in Japan: traditional craftsmanship
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Handcrafted in Japan, the Hatsukokoro Kaijin BS2 Ebony Gyuto Chef’s Knife features a 21-cm blade and traditional Sanmai construction. This versatile knife is ideal for everyday preparation of vegetables, meats, fish, and herbs. The blade length provides ample reach for making even cuts while maintaining good maneuverability.
The Sanmai structure features a central core of Japanese Aogami 2 steel, also known as Blue Paper Steel No. 2. With approximately 1.1% carbon, this steel produces a fine, sharp edge. Its hardness of 62 HRC ensures the edge holds its sharpness well. The carbon core remains susceptible to oxidation and may develop a natural patina.
The two outer layers of stainless steel protect the central portion of the blade and reduce maintenance requirements on the sides. The polished cutting edge provides a smooth cutting experience, while the sandblasted surface offers a matte, understated, and contemporary finish.
The handle is crafted from ebony, a dense wood with a dark color and refined appearance. Each piece may exhibit slight variations in color or grain, which are characteristic of natural materials.
Its octagonal shape draws inspiration from the traditional Japanese “Wa” blade. It provides several natural reference points for finger placement and precise control of the blade. This design is suitable for both right- and left-handed users.
The combination of the ebony handle and the 21-cm blade creates a versatile knife. The gyuto is particularly well-suited for mincing onions, chopping herbs, dicing vegetables, slicing meat, and preparing fish fillets.
Wash the blade by hand with a soft sponge, then dry it immediately. Avoid dishwashers, abrasive cleaners, and steel wool. Use the knife on a wooden cutting board or one made of a soft material. Do not cut bones, frozen foods, pits, or very hard foods.
The Aogami 2 core may oxidize if left damp. A gradual patina is normal and may develop with use. To maintain the sharpness, use a sharpening stone suitable for Japanese blades. Store the knife in a dry place, ideally on a magnetic strip or in a protective sheath.
Hatsukokoro is a Japanese brand based in Amagasaki, Hyōgo Prefecture. It develops various knife collections by collaborating with specialized artisans and manufacturers throughout Japan. This approach allows the brand to offer models featuring a variety of constructions, steels, and finishes.
The Kaijin line features knives designed around traditional materials and understated lines. The term “Kaijin” can be translated as “mysterious person.”
Check out our selection of sharpening stones, too!
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