Hatsukokoro Sumi Blue 2 Olive Petty 120mm
SPECIFICATIONS
Knife Style: Petty
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Olive Wood
Blade Length: 120mm
Heel Height: ~30mm
Spine Thickness: ~1.90mm (Tapered)
Weight: ~62g
At first glance, it’s that rugged, unpolished kurouchi finish that grabs your attention—raw, forged, and totally unapologetic. Look a little closer, though, and you’ll see the finesse hiding under the surface: a clean, expressive spine taper that starts thick and confident near the handle, then thins out smoothly toward a nimble tip. This geometry brings a surprising amount of balance and control to a blade that still feels earthy and tough.
This is the Hatsukokoro Blue #2 series—a lineup that doesn’t just reference traditional Japanese bladesmithing, but genuinely lives it. Each knife is hand-forged in Japan by craftsmen keeping the heritage of regions like Tosa and Sakai alive. With a hardness of around 62 HRC, these blades offer that crisp, razor-friendly sharpness you want from Aogami, while still being easy to touch up when needed.
The olive wood handle adds warmth and elegance to the otherwise rustic build. Smooth, light-toned, and naturally patterned, it gives the knife a grounded, organic feel while sitting comfortably and securely in hand.
One of the charms of this series is its individuality—small forge marks, subtle asymmetries, tiny differences from piece to piece. These aren’t flaws; they’re fingerprints. Proof that a human shaped this blade, not a production line.
Petty knives are a mix between slicing and paring knives known as the ideal blade for most food preparations that require added precision. They feature scalloped edges and blades that are slightly longer than standard paring knives. Heavily used by chefs for their sharp edges, the petty is very efficient for slicing fruits, vegetables, meats or poultry and even mincing garlic, onions and delicate herbs.
SPECIFICATIONS
Knife Style: Petty
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Olive Wood
Blade Length: 120mm
Heel Height: ~30mm
Spine Thickness: ~1.90mm (Tapered)
Weight: ~62g
At first glance, it’s that rugged, unpolished kurouchi finish that grabs your attention—raw, forged, and totally unapologetic. Look a little closer, though, and you’ll see the finesse hiding under the surface: a clean, expressive spine taper that starts thick and confident near the handle, then thins out smoothly toward a nimble tip. This geometry brings a surprising amount of balance and control to a blade that still feels earthy and tough.
This is the Hatsukokoro Blue #2 series—a lineup that doesn’t just reference traditional Japanese bladesmithing, but genuinely lives it. Each knife is hand-forged in Japan by craftsmen keeping the heritage of regions like Tosa and Sakai alive. With a hardness of around 62 HRC, these blades offer that crisp, razor-friendly sharpness you want from Aogami, while still being easy to touch up when needed.
The olive wood handle adds warmth and elegance to the otherwise rustic build. Smooth, light-toned, and naturally patterned, it gives the knife a grounded, organic feel while sitting comfortably and securely in hand.
One of the charms of this series is its individuality—small forge marks, subtle asymmetries, tiny differences from piece to piece. These aren’t flaws; they’re fingerprints. Proof that a human shaped this blade, not a production line.
Petty knives are a mix between slicing and paring knives known as the ideal blade for most food preparations that require added precision. They feature scalloped edges and blades that are slightly longer than standard paring knives. Heavily used by chefs for their sharp edges, the petty is very efficient for slicing fruits, vegetables, meats or poultry and even mincing garlic, onions and delicate herbs.
Original: $81.84
-65%$81.84
$28.64Description
SPECIFICATIONS
Knife Style: Petty
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Olive Wood
Blade Length: 120mm
Heel Height: ~30mm
Spine Thickness: ~1.90mm (Tapered)
Weight: ~62g
At first glance, it’s that rugged, unpolished kurouchi finish that grabs your attention—raw, forged, and totally unapologetic. Look a little closer, though, and you’ll see the finesse hiding under the surface: a clean, expressive spine taper that starts thick and confident near the handle, then thins out smoothly toward a nimble tip. This geometry brings a surprising amount of balance and control to a blade that still feels earthy and tough.
This is the Hatsukokoro Blue #2 series—a lineup that doesn’t just reference traditional Japanese bladesmithing, but genuinely lives it. Each knife is hand-forged in Japan by craftsmen keeping the heritage of regions like Tosa and Sakai alive. With a hardness of around 62 HRC, these blades offer that crisp, razor-friendly sharpness you want from Aogami, while still being easy to touch up when needed.
The olive wood handle adds warmth and elegance to the otherwise rustic build. Smooth, light-toned, and naturally patterned, it gives the knife a grounded, organic feel while sitting comfortably and securely in hand.
One of the charms of this series is its individuality—small forge marks, subtle asymmetries, tiny differences from piece to piece. These aren’t flaws; they’re fingerprints. Proof that a human shaped this blade, not a production line.
Petty knives are a mix between slicing and paring knives known as the ideal blade for most food preparations that require added precision. They feature scalloped edges and blades that are slightly longer than standard paring knives. Heavily used by chefs for their sharp edges, the petty is very efficient for slicing fruits, vegetables, meats or poultry and even mincing garlic, onions and delicate herbs.
