Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - EbonyHatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - EbonyHatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - EbonyHatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - EbonyHatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - EbonyHatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - EbonyHatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - EbonyHatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
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Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony

$340.00
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Hatsukokoro Ryuhyo Kurozome SG2 Damascus Gyuto 210mm - Ebony
$340.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Core, Black Damasucs Clad (Etched, but polished)
Hardness
65 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
SG2 Core, Black Damasucs Clad (Etched, but polished)
Handle Material
Octagon Mono Ebony
Bevel
Double Bevel
Edge Length
216mm
Overall Length
360mm
Spine Thickness Heel/Mid
1.4mm
Blade Height @ Heel
48mm
gWeight
138g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Amagasaki·Brand

Hatsukokoro

Amagasaki, Hyogo
Hatsukokoro

Operating out of Amagasaki since 2019.

Coordinates
34.7°N · 135.4°E
Signature
Wide-range OEM brand, value performance
Steels
GinsanSKD-11
Based in Amagasaki, Hatsukokoro partners closely with a wide network of skilled Japanese blacksmiths (Think Yoshikane, Myojin, Yauji and many more) and manufacturers to create an expansive range of kitchen knives. Their approach is rooted in collaboration, drawing on the strengths of various makers across Japan to develop collections that span from accessible entry-level pieces to exceptional high-performance tools.
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