Blade Length  149 mm Total Length  280 mm Steel  Aogami (Blue #2) Handle  Wenge Ferrule Buffalo Horn Rockwell 61-63 Height Spine to heel  37 mm Width at Spine  3 mm Weight  105 grams Bevel  Double    The Blacksmith  Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife. The Hatsukokoro kurouchi (kumokage) is one of our most popular lines in the shop! These guys come to us from Tosa city, Kochi Prefecture, Japan, and their namesake refers to the mysterious cloud shadows. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The blacksmith (kurouchi) finish gives it a real rustic look, and the carbon core sharpens up quite easily, making it as much a show piece as a work knife, both aesthetically pleasing and practical!  The Knife The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.   Knife Care (Iron Clad) This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Simply wipe the knife with a damp cloth immediately after use. Wash with regular dish soap and warm water using a none abrasive sponge or cloth. Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle. Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient. Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.