240mm Hatsukokoro Kumokage Wa Gyuto

H & K’s house brand is called Hatsukoro. The brand is supplied by a handful of manufacturers from different notable knifemaking regions such as Seki and Tosa. Our first import shipment from H & K included the Kumokage line and the Shinkiro line. Kumokage translates to “cloud shadow”. The knives are hand-forged damascus-clad blue #2 steel from a factory in Tosa. We had them affixed with wenge and buffalo horn handles with a diagonal-cut base. We think they offer exceptional performance and beauty for the price. 

Location: Amagasaki, Japan

Line: Kumokage

Construction: San mai

Edge Steel: Aogami #2(Blue #2) HRC~63

Cladding: Damascus

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Wenge with buffalo horn ferrule

Weight: ~ grams

Blade Length: ~240mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.