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Home | Japanese Kitchen Knives | Hatsukokoro Kurosagi 210mm Kiritsuke Gyuto Aogami Super Kurouchi San M

Hatsukokoro Kurosagi 210mm Kiritsuke Gyuto Aogami Super Kurouchi San Mai Walnut Handle

€163,89
€163,89
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Full sized hand forged gyuto from the Maeda family's Motokyuuichi workshop Shimabara City in Nagasaki Prefecture. Kurosagi means black swan and references the dark kurouchi finish from the forge.

These rustic style knives have a simple unfussy finish, they are in the style of rustic Japanese knives with a good forging and a simple finish that keeps them affordable. This knife has a very robust feel and would be a great fit for those who like a bit of weight in their gyuto.

Aogami super is famous for it's edge duration, the addition of tungsten and vanadium to it's alloy make for a toothy cutting feel as the edge begins to dull, aogami super holds its peak sharpness well but really gets its duration from it's ability to cut well as it dulls.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash and dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 258mm
Edge Length: 211mm
Heel Height: 50mm
Spine Thickness: 3mm
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: Aogami Super (Blue Super Steel)
Steel Hardness (HRC): undisclosed
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Walnut & Horn

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,96
€29,96
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€65,20
€65,20
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€72,25
€72,25
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,11
€51,11
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,63
€54,63
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



Aogami Super (Blue Super Steel)

Carbon (C): 1.4–1.5% | Tungsten (W): 2.0–2.5% | Molybdenum (Mo): 0.3–0.5% | Vanadium (V): 0.5%

Aogami Super is a Hitachi “Yasugi” paper carbon steel—an enhanced Aogami with added tungsten, molybdenum, and vanadium that boost hardness, wear resistance, and mild corrosion resistance. It reaches 64–67 HRC (usually tempered to ~63–65) and offers outstanding edge retention, rivaling some stainless PM steels. Though the least tough of the Aogami series, it’s still durable for proper kitchen use. Fully reactive, it needs care to prevent rust but sharpens to a crisp, fine edge with moderate effort.



About Hatsukokoro


Hatsukokoro curates knives from skilled blacksmiths across Japan, bringing diverse regional styles under one name. “Hatsukokoro” means “First Heart,” reflecting a focus on foundational craftsmanship and quality. Instead of forging in-house, they partner with trusted makers to offer a wide variety of blades—each finished and sharpened to the brand’s high standards. Whether sourced from Tosa, Sakai, or Sanjo, Hatsukokoro knives emphasize thoughtful design, practical performance, and consistent quality. It’s a brand for cooks who appreciate variety, craftsmanship, and well-selected tools from across Japan’s knifemaking regions.

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