Hatsukokoro’s Kumokage line translates to “cloud shadow.” Forged in Tosa, these knives are characterized by consistent and thin grinds, affordable prices, and profiles that work well for both rock chopping and push cutting. The Kumokage Blue #2’s are not stainless and need to be kept dry to avoid corrosion over time. On the upside, they are very easy to sharpen and take a very keen edge. Hatsukokoro knives are known for a beautiful grind and polish, as well as generous heel height to prevent knuckles from contacting the board when cutting.

Knives from the Kumokage line are constructed from Blue #2 carbon steel and clad in soft iron, giving them excellent edge retention and performance while remaining fairly easy to sharpen. The thickness in the spine gives these a sturdy, weighted feel in the hand while the convex grind minimizes food stiction. These are excellent choices for first time carbon steel knife users thanks to their affordable price and durability. 

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Hatsukokoro
Producing Area: Tosa-Kochi/ Japan
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Soft Iron Clad
Handle: Teak & Buffalo Horn Ferrule Octagonal
Total Length: 358mm
Edge Length: 212.5mm
Handle to Tip Length: 225mm
Blade Height: 49mm
Thickness: 3.8mm
Handle Length: 132mm
Weight: 189g
Hand Orientation: Ambidextrous