Hatsukokoro | SKU: HT-SLDDM-KGY21BH

Hatsukokoro x Nigara Yorokobi Full Polish SLD K-tip Gyuto 210mm Black Damascus Birch

$1,349.00

Tax included Shipping calculated at checkout.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro x Nigara SLD Yorokobi Special
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	172 g 6.07 oz
Edge Length	195 mm .7.68 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.6 mm 0.1 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	SLD \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Kurouchi
Handle	Octagonal Birch Burl with Spacer
Region	Aomori
Best for	Pro chefs Enthusiasts

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

This Hatsukokoro x Nigara Yorokobi K-tip Gyuto 210mm features an SLD steel core with Black Damascus cladding and a stabilised birch handle, best fitting chefs who require precise tip control for scoring and detailing alongside general push-cutting tasks. The double-bevelled kiritsuke gyuto profile pairs a standard gyuto body with an angled k-tip point and flatter edge geometry optimised for clean slicing strokes and deliberate precision work.

Hitachi SLD steel measures 62-64 HRC and is classified as stainless, offering edge retention through molybdenum and vanadium carbides while requiring less maintenance than reactive carbon steels. The san-mai stainless damascus clad construction displays a kurouchi surface finish on the blade face. Specifications include a 195mm edge length, 47mm heel height, and spine thickness measuring 2.6mm at the heel, 1.9mm at mid, and 0.9mm at the tip. Weighing 172g, this knife features an octagonal stabilised birch handle and is forged by Nigara in Aomori, a maker established in 1949 known for inherited Tsugaru sword smith traditions and modern metalworking technology.

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 Go 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: K-tip Gyuto

Chefs Knife
The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.
Slide for more >>
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
<< Slide for more >>
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.
<< Slide for more