After being drawn to the rugged look of Aogami Japanese blue carbon steel with the traditional Kurouchi blacksmith-style blade finish on some Japanese kitchen knives, I soon discovered the Hatsukokoro maker's interpretations of this knife style in Cutlery & More's online catalog inventory and initially ordered a couple of the smaller knives in the Kurogane (4.7" double-bevel Ko-Nakiri) and Kurokaze (5.9" double-bevel Deba) lines to see how I liked the feel and cutting performance.
Appreciating their heft and quality, I immediately began seeking out other types of Japanese kitchen blades by Hatsukokoro in the same blade materials and finish for my new "ko-kollektion" of Japanese knives. Enter the Kumokage Damsscus line, which was the next logical progression, representing a discernible upgrade in terms of quality of materials and construction but with that same rugged look. One can clearly see the handmade quality in the multi-layered folds of laminated steel in the blade construction that result in noticeably decreased weight and increased dexterity in handling compared to their less expensive but still very worthy counterparts.
I highly recommend Hatsukokoro knives for anyone interested in an affordable introduction to the world of traditional Japanese kitchen cutlery.
