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 slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.

Brand: Hatsukokoro
Producing Area: Tosa-Kochi/ Japan
Profile: Kiritsuke Sujihiki
Size: 255mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Soft Iron Clad
Handle: Teak & Buffalo Horn Ferrule Octagonal
Total Length: 411.5mm
Edge Length: 254mm
Handle to Tip Length: 266mm
Blade Height: 39.6mm
Thickness: 3.5mm
Handle Length: 145.5mm
Weight: 173g
Hand Orientation: Ambidextrous