Hatsukokoro Kumokage Aogami #2 Damascus 210mm Gyuto

**About Hatsukokoro Kumokage** Hatsukokoro collaborates closely with local artisans—blacksmiths, knife sharpeners, and handle makers—ensuring that every element of their knives is thoughtfully crafted by masters of their trade. Their Kumokage series exemplifies the perfect balance of high-end performance and refined aesthetics that Japanese carbon steel is celebrated for, all at a remarkably accessible price. With proper care, the Aogami #2 blue carbon steel achieves razor-sharpness and retains a superb edge, making it a trusted companion in the kitchen. The name *Kumokage* (meaning "Cloud Shadow") reflects both the blade’s beauty and craftsmanship. Hand-forged and hardened to an impressive 63-64 HRC, it features a striking combination of Kurouchi and subtle Damascus finishes that enhance its visual appeal. The Kumokage series also add more refined detailing along the spine, choil, and overall finish. Thoughtfully engineered with distal and profile tapering, they deliver an effortless cutting experience, while the dark octagonal wooden handle provides both elegance and exceptional comfort in hand. Origin (Made in): Tosa, Kōchi Prefecture, Japan Brand: Hatsukokoro Knife Type: Gyuto Blade Construction: Sanmai Grind: Double-edged Blade (50/50 Grind Hagane (Core Steel): Aogami #2 (Blue #2) Jigane (Cladding): Soft Iron Hardness: 62-63 HRC Hand-forged, hand-ground, hand-sharpened Blade Finishes: Kurouchi + Acid Etched Damascus Blade Length : 210mm Blade Height (at heel): 48mm Spine Thickness Above heel: 3.7mm Middle: 2.2mm Handle Full Ebony Octagonal Weight: 187g **Care Instructions:** Aogami #2 (Blue #2) is a premium high-carbon Japanese steel renowned for its sharpness and edge retention. However, it is not stainless, so the blade must be thoroughly dried after each use—especially the exposed core steel beyond the stainless cladding. Over time, a natural patina will form along the cutting edge, appearing as slight discoloration. This is a normal characteristic of carbon steel, not a flaw, and can even help protect the blade from rust. The iron cladding, which covers much of the blade, reduces maintenance and it will still rust. So make sure to wipe it dry after use and apply a layer of oil ( our kurobara oil or any neutral oil ) at the end of the day before storing it. To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.