Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Pairing 80mm

$121.00 USD


Style: Paring
Blade Length: 80mm
Overall Length: 210mm
Weight: 62g
Blade Height @ Heel: 32mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.1mm
Spine Thickness @ Mid: 1.7mm
Spine Thickness 1cm from tip: mm
Blade Material: Blue 2 Core (Pre-etched), Soft Iron Kurouchi Damascus Clad
Handle Material: Octagon Bubinga
HRC: 62




Blade Type

A paring knife, sometimes also known as a petty knife, is a small yet versatile tool, ideal for precise culinary tasks. Traditionally used for peeling, shaping, and delicate cutting, its compact size and sharp edge allow for meticulous control, making it essential for detailed work in fruits, vegetables, and garnishes.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.



Hatsukokoro is a brand comprised of knives from some of the best artisans in Japan. Think Yoshikane, Myojin, Yauji, and many more. The creative force behind the Hatsukokoro brand is clearly doing something right turning out outstanding quality and incredible designs with thick spine tapers, unique tsuchime and damascus patterns, with the use of cutting edge (no pun intended) materials. An instantly popular brand, and with very good reason.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

Customer Reviews

Based on 1 review
Dave Platt
At Last!

Double bevelled debas are hard to come by at the best of times but this small little blade is truly a thing of beauty. Yes it takes the skin off a salmon fillet, thinly slice the flesh, take care of all your vegetables but it's the way it performs that sets this knife apart. If you never have, try one today! It will change your perspective on all the knives in your drawer or cupboard. Inexpensive and so versatile, this is my desert island blade. Chefs Edge have done it again! I couldn't find one of these when I went to Japan! Taking the hard work of sourcing the best blades in the country, the world! Only one place to shop! Thanks again 🙏