Hatsukokoro | SKU: HT-YROSLDCTDS-GY240KUBR

Hatsukokoro x Nigara Yorokobi SLD Copper Tsuchime Damascus Gyuto 240mm with Saya

Name: Hatsukokoro x Nigara Yorokobi SLD Copper Tsuchime Damascus Gyuto 240mm with Saya
Brand: Hatsukokoro
SKU: HT-YROSLDCTDS-GY240KUBR
Price: 839.95 AUD
Availability: OutOfStock

$839.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

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K&S Price: AU $839.95^* inc. tax , vs:

Store CE

AU $649.0

--22.65%

^* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:05:46Z

Detailed Specifications

Line	Hatsukokoro Yorokobi SLD Copper Damascus Kurouchi Tsuchime
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	199 g 7.02 oz
Edge Length	228 mm .8.98 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	3.2 mm 0.13 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	SLD \| Stainless
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Kurouchi Tsuchime
Handle	Octagonal Birch Burl with Spacer
Region	Aomori
Best for	Enthusiasts Collectors

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Yorokobi(よろこび, Joy) Copper Damascus series designed by Hatsukokoro is a series under constant evolution, after two iterations of Sanjo style designs, the current Etched Kurouchi version under production by Nigara received a small tweak: A vertically oriented Tsuchime(hammer tone)pattern is now added to the surface of the knife above the Shinogi line to add more texture and character to the blades.

Being one of the more artistic design coming out of the collaboration between Nigara and Hatsukokoro, Yorokobi and other similar lines really stand out with their dazzling look. Laminated composite material undergone complex forging, grinding and surface finishing processed to obtain a unique combination of texture, colour and contrast. The bright orange copper bands flows over the dark, etched steel and textured surface like a lava flowing over dark earth, paints a vivid and organic scene onto a sharp blade. Nigara is now well known for their special grinding on their K-tip knives: an additional bevel on the spine exposes the Damascus cladding, create a bland of copper flows around the entire blade, which makes these knives even more desirable.

A focus on the look and style doesn't mean the blade falls behind on performance, the SLD steel core can offer a combination of very good edge retention, decent toughness and a relatively low maintenance(thanks to its higher chromium content. The Yorokobi line used to suffer from a thicker grind that was common on these Nigara "designer" knives, but the recent Yorokobi we receives have a noticeable reduction in thickness, and they now have quite a decent cutting performance.

I would recommend these knives to those who enjoys collecting unique knives or are looking for a very special gift, the combination of black etching and bright copper is definitely packed with wow factor, making these blades pieces of art while being perfectly functional as knichen knives.

Pros	Cons
Great artistic Excellent fit and finish Highly collectable	Semi-stainless can rust Need extra care

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Nigara

Based in the small yet beautiful city of Hirosaki in the northern prefecture of Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤剛) supported by his father Toshiju Yoshizawa (吉澤俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: SLD
Hitachi SLD steel is a tool steel designed originally for die and machining tools. Its composition is practically identical to the D2 tool steel - a classic steel that have withstands the test of time since the WW2. The high level of Chromium content in it have made this steel almost stainless, and the decent amount of Molybdenum and Vanadium forms hard carbide, given this steel a pretty good edge retention. The toughness may be average of its kind, but it shouldn't be a big concern under the condition of normal kitchen use. SLD steel would be a good choice for those who are looking for a steel that can develop a keen edge, but not as attention demanding as a classic carbon steel.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanami - Soft Iron Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.
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Finish: Kurouchi Tsuchime

The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.
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Handle Specs
Profile: Octagonal WA
Material:
- Birch Burl Stabilized
The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.
The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.
The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.
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