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A precise Japanese cut with a simple and refined style
17-cm blade with a Sanmai structure featuring three alternating layers of steel
Aogami 2 Japanese steel core: approximately 1.1% carbon
Hardness of 62 HRC: long-lasting, high-performance edge
Stainless steel outer layers: protection for the carbon core
Polished edge + sandblasted surface: a matte, elegant, and understated finish
Octagonal ebony handle: ambidextrous grip
Handcrafted in Japan
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The Hatsukokoro Kaijin BS2 ebony 17cm handcrafted Japanese santoku knife combines traditional Japanese construction with a simple, contemporary finish. Made in Japan, itfeatures a blade designed for everyday cutting of vegetables, meat, and fish. Its size offers a good balance between cutting length, maneuverability, and precision on the cutting board.
The blade features a Sanmai construction, consisting of three alternating layers of steel. The central core is made of Japanese Aogami 2 steel, also known as Blue Paper Steel No. 2. With approximately 1.1% carbon, this steel produces a particularly sharp edge that is easy to maintain with a suitable whetstone. Its hardness of 62 HRC ensures that the blade retains its sharpness throughout use.
Since Aogami 2 is a carbon steel, the core may change when exposed to moisture and acidic foods. However, the two outer layers of stainless steel minimize the maintenance requirements for the blade’s sides. The polished cutting edge ensures smooth penetration through food, while the sandblasted surface provides a uniform, matte finish.
The handle is made of ebony, a dense wood with a deep, dark hue. This natural material lends an elegant appearance while providing good durability for regular use. Each handle may exhibit slight variations in color or grain, unique to each piece of wood.
Its octagonal shape is based on traditional Japanese “Wa”-style handles. This design is suitable for both right- and left-handed users.
Wash the blade by hand with a soft sponge, then dry it immediately with a clean cloth. Avoid dishwashers, abrasive sponges, and harsh cleaning products to preserve the sharpness and sandblasted finish.
Use this knife on a wooden cutting board or a soft surface. Avoid bones, frozen foods, pits, and very hard items. To protect the blade, do not twist the knife while cutting.
The Aogami 2 core may develop a patina over time. This is normal for carbon steel. If storing the knife for an extended period, apply a thin layer of food-grade oil suitable for knives.
Hatsukokoro offers several collections of Japanese knives crafted in various knife-making regions across Japan. The brand collaborates with artisans and specialized workshops to develop blades featuring a variety of profiles, steel types, and finishes.
The Kaijin line, in particular, combines Japanese steels with traditional handles and deliberately minimalist finishes. The name “Kaijin” can be translated as “mysterious person,” a name that aligns with the understated aesthetic of this series.
Discover all the Hatsukokoro Japanese knives available on our website!
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