Hatsukokoro | 庫存單位： HT-KSAGASSK-GY210

初心國藝藍色 1 黑內牛斗 210mm

Name: 初心國藝 藍色 1 黑內牛斗 210mm
Brand: Hatsukokoro
SKU: HT-KSAGASSK-GY210
Price: 3027.0 TWD
Availability: OutOfStock

$3,027.00 ~~$3,431.00~~

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Set currency to AUD to view correct price matching.
K&S Price: AU $3,027.00^* inc. tax , vs:

Store CE

AU $159.0

--94.75%

^* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:05:29Z

Detailed Specifications

Line	初心國藝藍一黑打
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	194 g 6.84 oz
Edge Length	215 mm .8.46 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	3.2 mm 0.13 inch
Width @ Mid	2.5 mm 0.1 inch
Width @ 1cm from Tip	1.9 mm 0.07 inch
Steel	青紙一號 / 青紙 #1 \| 碳鋼
Blade Construction	三枚夾－軟鐵夾鋼
Hardness (HRC)	61 - 64
Surface Finish	黑打
Handle	八角黑查卡特木
Region	兵庫
Best for	愛好者學生

澳洲境內 200 澳元以上的刀具可免費送貨。
透過 DHL Express 進行全球運輸，需要 3 至 5 天。

The Hatsukokoro Kokugei(黒鯨) is a line all about the value. I say it is best for enthusiasts because normal people won't want a 240mm Kurouchi Gyuto when they wake up in the morning, and have only 200AUD to spend on it because they already on the verge of bankruptcy from that Fujiyama Honyaki purchase last night.

Jokes aside, if you are quite into the idea of having a knife with fine Blue 1 carbon steel, and will to put it through a lot of use without caring too much about it being pretty, this line is the discount ticket into that. The serie name Kokugei means "Black Whale", and these Kurouchi knives do bear a look of a whale, with scars all over its body.

I wouldn't even try to hide it: the fit and finish is rough. There are grind marks at the choil, there are grind marks on the spine, and hell, there are grind marks on the bevel that aren't completely polished away. Is it unpleasant? Depends on your standard. Does it affect the performance? Very likely not. But again, when a blue 1 240 gyuto is sold at a price less than 200 bucks, it hrad to resist for the right kind of audience.

Pros	Cons
價格親民	需要額外小心細節與做工有待提升

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

初志心

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

個人資料：牛刀

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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鋼材：青紙一號 / 青紙 #1
Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

製造商：
- 日立特殊鋼，日本
性質：碳鋼

硬度： 61 - 64

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建構：三枚夾－軟鐵夾鋼

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

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完成：黑打

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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手柄規格
個人資料：八角和柄

材料：
- 黑查卡特
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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