Hatsukokoro

Hatsukokoro Yorokobi SLD Copper Suminagashi Gyuto 180mm - Blade Only

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Hatsukokoro

Hatsukokoro Yorokobi SLD Copper Suminagashi Gyuto 180mm - Blade Only

Sold out

 Hatsukokoro Yorokobi SLD Rainbow Damascus Gyuto, a high-performance, beautifully crafted Japanese chef's knife designed for those who value both functionality and aesthetics. Made in Sanjo, Japan by the same undisclosed blacksmith behind the highly-regarded Komorebi series, this gyuto features modern SLD semi-stain resistant steel, renowned for its durability, ease of sharpening, and exceptional edge retention.

Specs

  • Brand: Hatsukokoro
  • Construction: Copper layered San Mai
  • Edge Steel: SLD high powered steel
  • Cladding: Stainless
  • Finish: Etched 
  • HRC: 62-63
  • Edge Grind: Even
  • Edge Length: 183 mm
  • Thickness at heel: 2.5 mm
  • Height: 48 mm
  • Weight: 114 g
  •  

     

    Use & Care

    • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
    • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
    • Use a sharpening stone to maintain the sharpness of the blade. 
    • Do not use on hard melons or items that may torque the blade

     

     

    • Description

     Hatsukokoro Yorokobi SLD Rainbow Damascus Gyuto, a high-performance, beautifully crafted Japanese chef's knife designed for those who value both functionality and aesthetics. Made in Sanjo, Japan by the same undisclosed blacksmith behind the highly-regarded Komorebi series, this gyuto features modern SLD semi-stain resistant steel, renowned for its durability, ease of sharpening, and exceptional edge retention.

    Specs

  • Brand: Hatsukokoro
  • Construction: Copper layered San Mai
  • Edge Steel: SLD high powered steel
  • Cladding: Stainless
  • Finish: Etched 
  • HRC: 62-63
  • Edge Grind: Even
  • Edge Length: 183 mm
  • Thickness at heel: 2.5 mm
  • Height: 48 mm
  • Weight: 114 g
  •  

     

    Use & Care

    • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
    • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
    • Use a sharpening stone to maintain the sharpness of the blade. 
    • Do not use on hard melons or items that may torque the blade