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A handcrafted Japanese blade for precise cuts
22 cm San Mai blade: three interwoven layers of steel
Hardness of 62 HRC: a durable, high-performance edge
Aogami 2 blade core: approximately 1.1% carbon
Stainless steel outer layers: easier to maintain
Polished cutting edge —sandblasted surface: elegant matte finish
Octagonal ebony handle: ambidextrous grip
Handcrafted in Japan: traditional craftsmanship
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Handcrafted in Japan, the Hatsukokoro Kaijin BS2 Ebony Gyuto Kiritsuke Chef’s Knife features a 22-cm blade and traditional Sanmai construction. This length provides ample reach for preparing vegetables, meats, fish, herbs, and fruits. The gyuto kiritsuke profile allows for precise, fluid cuts while maintaining good control of the blade on the cutting board.
The San Mai construction consists of three interwoven layers of steel. The central core, made of Aogami 2—also known as Blue Paper Steel No. 2—contains approximately 1.1% carbon. This Japanese steel produces a fine, sharp edge. Its hardness of 62 HRC helps the blade retain its edge well.
The carbon steel core remains susceptible to oxidation and may develop a natural patina. However, the outer layers of stainless steel minimize the maintenance required on the sides of the blade. The polished cutting edge facilitates cutting through food, while the sandblasted surface provides a matte, understated, and discreet finish.
The handle is made of ebony, a dense wood prized for its dark hues and its elegant, timeless appearance. As with any natural material, slight variations in color or grain may occur from one piece to another. These variations make each handle unique.
Its octagonal shape draws inspiration from the traditional Japanese “Wa” neck design. The edges provide natural landmarks for the fingers and make it easier to position the hand. This shape is suitable for both right- and left-handed players.
Wash the blade by hand with a soft sponge, then dry it immediately with a clean cloth. Avoid the dishwasher, abrasive cleaners, and metal sponges. Use this knife on a wooden cutting board or with soft foods.
Do not cut bones, frozen foods, pits, or very hard foods. The Aogami 2 core may oxidize if left damp. A natural patina may develop over time; this is normal for carbon steel. To maintain the edge, use a whetstone suitable for Japanese blades and store the knife in a dry place.
Hatsukokoro is a Japanese brand specializing in kitchen knives made in Japan. It offers various collections featuring different steels, constructions, and finishes. Its models are crafted by artisans and manufacturers specializing in several regions of Japan.
The Kaijin line (whose name means “mysterious person”) features a minimalist aesthetic and highlights traditional materials, such as Aogami 2 steel and ebony. The San Mai construction exemplifies a Japanese approach based on combining multiple types of steel to blend the qualities of a hard core with outer layers that are easier to maintain.
Check out all the Hatsukokoro Japanese knives available on our website, Knifeleader.eu!
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