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Hatsukokoro Yorokobi Kurouchi SLD Damascus Gyuto 210mm - Carbon Fibre

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$388.00 USD

Specifications
Style
Gyuto
Edge Length
200mm
Bevel
Double Bevel
Overall Length
345mm
Blade Height @ Heel
47mm
Spine Thickness @ Heel/Mid
3mm/1.9mm
Weight
155g
Maintenance Level
Low
Blade Material
SLD Core w/Stainless Copper Damascus Clad
Handle Material
Octagon Ebony
HRC
61
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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese SLD steel is a semi-stainless steel crafted through advanced metallurgy. It is used often in Sanjo knives, has a non-chippy edge and is extremely tough. This high-carbon steel, enriched with chromium and molybdenum, offers excellent performance, but be mindful not to leave it wet for extended periods.

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.

Introducing

Hatsukokoro

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.

Let customers speak for us

from 1977 reviews
Great knife for the cost

Always great customer service and fast shipping. Love this product for a great value. Chef's Edge has their act together! I go no where else for my knives now.

MATT JOHNSON
Seki Souma (Formerly FKM) Gyuto 210mm
Excellence in cutting

This knife is outstanding. It feels great in hand, just the right size and weight and cuts like a razor.
I'm looking forward to preparing the next meal just so I can use it 😀

Customer
Nigara Hamono VG10 Tsuchime Damascus Gyuto 210mm

Excellent well balanced knife, was put to work straight away and haven’t been able to fault it

Aaron Nott
Yoshikane (Hatsukokoro) SKD Nashiji Kiritsuke 210mm - Maple
This thing IS THE BUSINESS!

Words can't explain how amazing this knife is to use and gaze at! It's my second bunka and my go to knife for everyday prep. Gyuto's aren't getting a look in at the moment. I LOVE it. Thanks Chefs Edge 👊🏽

Daryl D'Suze
Nigara Hamono SG2 Raindrop Damascus Bunka 180mm - Ebony
🔥🔥🔥

Found a go to shop of my japanese knives! Purchased another one already after having my first piece from them!

Jeric Allen Rivera
Sakai Kikumori VG10 Bunka 165mm
I am in love with this knife 😍

Being FIFO, there generally isn't much joy working as a chef. But having this beautiful knife makes me giddy, and excited to cut a capsicum. Currently fighting the urge to buy her a friend....a battle I am losing. 😳 Maybe a little nakiri sister 🤔. The guy that assisted me was lovely and insightful. For someone who just wanted a pretty knife, I'm regretting not doing this sooner, the knife just falls through things with little effort. ❤️

Libby Parker
Hatsukokoro Kurokaze White 2 Stainless Clad Gyuto 210mm - Ebony
Razor Sharp Service

I bought a knife for a staff member just before Christmas. I ordered it on line and then picked it up in store. The store was flat out however, because of the great organisation I simply gave my name, receipt number and I was out the door. Awesome

Glenn Bird
Sakai Kikumori VG10 Bunka 165mm
Best knives ever!!

Best knives ever!!!

Iagor Pereira
Nigara Hamono Blue Super Migaki Tsuchime Gyuto 210mm - Ebony
Handy knife

The most used knife in my kitchen, I love it.
The balance and weight is perfect.
It's pretty much always in my hand!

karl anson
Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Nakiri 165mm
Habitat Benchtop Knife Block-Black

A stylish, functional and attractive design which looks great in any kitchen.

Customer
Habitat Benchtop Knife Block - Black
Tojiro DP3 Gyuto 18cm GREAT KNIFE

cuts like a charm. my first proper knife and it i just love it. i’m so obsessed, it makes cooking so much easier. need the whole collection!

Customer
Tojiro DP3 Gyuto 18cm
Birthday present

My son was overjoyed with his present. He called me the next day to tell me he never had the joy of cutting his vegetables as ever before. So overall a very successfull experience. Maybe I’ll even buy one myself soon.

Candace Uiterwaal
Senzo Black VG10 Damascus Gyuto 200mm
Nigara Hamono SG2 "Raindrop" Damascus Kiritsuke Petty 150mm - Ebony

Top service from Chefs Edge. The knife arrived to the UK within 1 week, all custom charges were set in advance so no extra hussle. The knife is beautiful, very well made! Highly recommended Blacksmith and knife retailer!

Csaba
Nigara Hamono SG2 "Raindrop" Damascus Kiritsuke Petty 150mm - Ebony
Senzo Dawn SG2 Damascus Gyuto - Limited Edition

Stunning knife, a true work of art and beautifully to use. I simply couldn't be more pleased! Great service from the team at chefs edge. I'll be shopping again soon.

Iain MacKenzie
Senzo Dawn SG2 Damascus Gyuto - Limited Edition

Another great purchase experience from chef’s edge
Great packaging again…
Fast shipping again…
Great quality knife for the price!
Xmas present for my son and he loved it, so excited to have a Japanese knife of his own.

Craig Leman
Hatsukokoro Kokugei Blue 1 Gyuto 210mm

Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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