Description & specifications
Hatsukokoro is a brand from Amagasaki, close to Osaka City. They collaborate with various blacksmiths and grinders all over Japan and develop new series in an attempt to make some of the best knives in the world, but also really good knives in a lower price range to be able to deliver to all different needs.
The Kumokage series is made with Aogami #2 in the core and soft iron on the outside, so it requires a little care when using it, but it makes up for it in cutting ability and how easy it is to sharpen. Kumokage means "Cloud Shadow" and tells a little about the appearance and expression of the knife. The very raw kurouchi finish on the top of the blade, together with the really nice damascus finish down towards the edge, gives the knife a super nice balance between "unfinished" and incredibly well made.
The handle is a classic Japanese octagonal WA handle in walnut with a buffalo horn ferrule.
This knife is a gyuto , which is also popularly called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series | Hatsukokoro/Kumokage |
| Type | Gyuto/Chef's knife |
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3 Layers Aogami 2 And Soft Iron |
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50/50 |
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Octagonal Walnut Buffalo Horn |
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NO |
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62/63 |
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Specifications (May vary due to handmade) |
Length: 210mm. Height: 48mm. Weight: 177g. Width out of the handle: 3.8mm. |
The knife should never be washed in a dishwasher, and should not be used to cut hard objects such as bones, cartilage, frozen objects, or hard cheeses. Remember that it is a characteristic of thin, hard metal that it can break.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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