Masaru Knives Malaysia
Hatsukokoro Sumi Aogami 2 Kurouchi Pairing Knife 80mm
Hatsukokoro Sumi Aogami 2 Kurouchi Pairing Knife 80mm
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Hatsukokoro
Hailing from Amagasaki, Hatsukokoro works hand-in-hand with a diverse group of renowned Japanese blacksmiths and craftsmen — names like Yoshikane, Myojin, Yauji, and many others. Rather than focusing on a single maker, their philosophy centers around collaboration. By leveraging the expertise of skilled artisans throughout Japan, they’re able to produce a broad spectrum of kitchen knives, ranging from beginner-friendly options to top-tier, high-performance blades.
A Pairing Knife that you will want!
Don’t underestimate the size — the petty or paring knife may be one of the smallest in your kitchen, but it’s easily one of the most versatile. Perfectly designed for precision work, this knife shines when handling tasks that require control and finesse.
Whether you’re peeling fruits, deveining shrimp, trimming fat, or making small, detailed cuts, the petty knife bridges the gap between a chef knife and your bare hands. Its slim profile and shorter blade make it ideal for working off the cutting board, like when you're slicing garlic mid-air or shaping garnishes directly over a plate.
It’s the kind of tool that becomes an extension of your fingers — and once you get used to its speed and agility, you’ll wonder how you ever cooked without one.
**Knife Specs:**
Brand: Hatsukokoro
Knife Type: Petty
Blade Construction: San-Mai
Grind: Double-edged Blade (50/50 Grind)
Hagane (Core Steel): Aogami #2
Jigane (Cladding): Soft Iron Clad
Hardness: 61-62 HRC
Blade Length (heel-to-tip): 80mm (3.15")
Blade Height (at heel): 27mm
Spine Thickness Above heel: 1.7mm
Weight : 56g
Handle Shape: Full Ebony (Octagonal)
**Care Instructions:**
Aogami #2 (Blue No2) steel is renowned as the premier Japanese high carbon steel for knife making. Because it is not stainless, it is crucial to dry your knife thoroughly after each use, especially the core steel exposed beyond the stainless cladding. Over time, a patina will develop, which may appear as “discoloration” on the edge; this is a natural characteristic of carbon steel and not a defect. It's important to differentiate between patina and rust: patina develops from within the steel and usually doesn't affect the surface texture, whereas rust has a copper/brownish color, forms on the surface, and can create a rough texture when severe. The iron cladding can also develop patina and rust, so it's best to oil the entire blade before storing it. Avoid using the knife on bones and frozen foods





