Hatsukokoro Komorebi Blue 2 Hon-kasumi Gyuto 240mm w/ Guard

$11,640.00 $13,680.00

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.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro Komorebi Blue 2 Hon-Kasumi
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	220 g \| 7.8 oz
Edge Length	245 mm \| 9 41/64″
Heel Height	54 mm \| 2 1/8″
Width @ Heel	3.7 mm \| 9/64″
Width @ Mid	2.1 mm \| 5/64″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Kasumi
Handle	Olivewood Octagonal
Region	Hyogo
Best for	Collectors Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Komorebi(木漏れ日) Blue 2 Hon-Kasumi line is something completly new to the market when it was first brought to the market in 2022. The name in Japanese describes the sunlight that streams through the trees, which is a very clam and peaceful natural scene. And the reason behind this name is the beautiful natural stone finish that the blade been put through, complemented by the organic cladding line across the edge.

Natural stone finish. Rarely a Japanese kitchen knife is finished on a natural stone. Shigefusa probably being the only one that I could name on top of my head. Doing it this way significantly increases the overall level of the F&F of the knife, and is very unique given that Shigs can’t be easily obtained these days.

Many of the knife enthusiasts prefer the larger Sanjo / Echizen profile to the shorter Sakai profile, as a result we are offering the Komoberi in a more traditional Sanjo profile that is very tall, and the length is true edge length rather than tip to machi length. The heel is also quite significant along with a pronounced distal taper, translating into a very thin thickness behind the edge.

These features really make the Komorebi line stand out, and in some sence a one-of-a-kind line, yet the presentation of these blades are done in a subtile way, while in my opinion aligns with the poetic Japanese aesthetic very well.

Pros	Cons
Highly collectable Great artistic Exceptional profile	Prone to rust Need extra care

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.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Hatsukokoro

Rising star of the industry

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.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年

Known for Unrivalled product availability, exceptional performance at a highly competitive price.

Website handk.co Instagram @handk_official Read more about Hatsukokoro

Profile

Gyuto

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.

Compare with

Blue 2 / Aogami #2

—

1.25% 0.9% 0.6% 0.3% 0

1.1%

0.35%

1.25%

0.25%

0.15%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

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.

Construction

Sanmai - Soft Iron Clad

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.

Finish

Kasumi

A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

Handle

Olivewood Octagonal

Profile Octagonal WA
Material
- Olivewood

Octagonal Japanese Knife Handle in Olivewood

This handle features an octagonal shape, a traditional design commonly used in Japanese knife handles (known as wa handles). The eight-sided geometry offers a comfortable, secure grip, particularly suited for precision tasks and extended use. It fits naturally in the hand and provides excellent control, whether you're a right- or left-handed user.

Material: Olivewood

Crafted from premium olivewood, this handle showcases warm, golden to honey-brown tones, often streaked with darker veins that create a striking, organic grain pattern. Olivewood is known not only for its beautiful appearance but also for its density and durability, making it well-suited for kitchen environments. It has a smooth, slightly oily feel and ages gracefully, developing a richer patina over time.

The combination of the traditional octagonal shape and elegant olivewood creates a handle that is both highly functional and visually distinctive—a perfect fusion of Japanese tradition and natural European aesthetics.

	180 mm	210 mm	240 mm
Weight		173 g	203 g
Total Length		368 mm	408 mm
Tip to Heel Length		210 mm	248 mm
Blade Height at Heel		52 mm	55 mm
Width of Spine Above Heel		3.6 mm	3.8 mm
Width of Spine at Middle of Blade		2.1 mm	2.3 mm
Width of Spine at about 2cm from tip		0.9 mm	0.9 mm

Hatsukokoro Komorebi Blue 2 Hon-kasumi Gyuto 240mm w/ Guard

Availability

Detailed Specifications

Hatsukokoro

Gyuto

Blue 2 / Aogami #2 Element Composition

Blue 2 / Aogami #2

Sanmai - Soft Iron Clad

Kasumi

Olivewood Octagonal

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Hatsukokoro Komorebi Blue 2 Hon-kasumi Gyuto 240mm w/ Guard

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