Crows Nest store now open from Friday to Tuesday, in store specials!

1 7
Hatsukokoro  |  SKU: HST-KAJNB2-BU-OTMPSS

Hatsukokoro Kaijin Blue 2 Bunka 175mm Migaki Curly Maple

$4,529.00
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoru Kaijin Blue 2
Profile Bunka
Bevel Type Double Bevel
Weight 158 g | 5.6 oz
Edge Length 175 mm | 6 57/64″
Heel Height 49 mm | 1 59/64″
Width @ Spine 2.2 mm | 3/32″
Width @ Mid 2.1 mm | 5/64″
Width @ 1cm from Tip 0.7 mm | 1/32″
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 61 - 63
Surface Finish Migaki
Handle Curly Maple with S/S Ferrule- Blue
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro Kaijin Series is an exciting evolution of the much-loved Hayabusa profile, retaining the same laser-style grind and clean, high-performance geometry, but introducing a very different steel character. True to its name—Kaijin, meaning “God of the Sea”—this series delivers a cutting experience that feels powerful, smooth, and effortlessly precise.

    At its core is Hitachi Blue #2 carbon steel, renowned for its exceptional sharpness, edge stability, and tactile cutting feel. While carbon steel can develop patina and requires some care, the stainless cladding dramatically reduces maintenance, making the Kaijin far more approachable for everyday use. The result is a knife that offers classic carbon steel performance without the usual intimidation.

    Completing the package is the latest dyed and stabilized blue curly maple handle, paired with an elegant stainless steel ferrule. This modern handle not only looks striking but also improves durability and balance, it is our interpretation of "the ocean", adding significant value. Overall, the Kaijin series is a perfect gateway into the world of carbon steel, blending performance, beauty, and practicality in one refined package.

    Pros Cons
  • Great for professionals
  • Great artistic
  • Budget friendly
    		•
  • Relatively hard to sharpen
  • Prone to rust
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Hatsukokoro

    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.

    • Profile: Bunka

      A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

      Slide for more >>

    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown


      A stunning dyed and stabilized blue curly maple handle with an elegant stainless steel ferrule, enhancing both durability and balance.

      << Slide for more

    Back to top