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Hatsukokoro  |  SKU: HT-HIRARIDM-NK170-BC

Hatsukokoro Hikari SLD Damascus Nakiri 170mm

$219.95

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Detailed Specifications
Line Hatsukokoro Hikari SLD Damascus
Profile Nakiri
Bevel Type Double Bevel
Weight 167 g | 5.9 oz
Edge Length 167 mm | 6 37/64″
Heel Height 51 mm | 2 1/64″
Width @ Spine 1.8 mm | 5/64″
Width @ Mid 1.8 mm | 5/64″
Width @ 1cm from Tip 1.8 mm | 5/64″
Steel SLD | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • First-timers
  • Pro chefs
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Hikari SLD Damascus is the alternative version of the original Hikari line introduced by Hatsukokoro, although it doesn’t feature its original dazzling surface finish, the increasingly proficient etching done by Hatsukokoro have led to a tasteful contrast on this Damascus clad knife. The knife profile from the original Hikari is carried over, making it a unique choice for chefs and cooks with certain cutting preferences.

    The SLD is not a common steel seen on the market, being an tool/injection mold steel, it has incredible wear resistance, the high chromium content have ensured a good enough rust resistance but due to the high carbon content and consequential chromium carbide formation, it can be a little reactive in certain climatic conditions. Thanks to this material choice, Hikari’s edge have a touch of the aggressiveness that you would feel from a carbon steel, it’s that smooth feeling you would get when the edge can bite right into soft but tough food without much rubbing or sliding,

    Hikari line has a thin blade thickness, which gets carried over to the Damascus version, the very low spine thickness of 1.9mm above the heels ensures a low resistance cutting through some of the denser produce. There is some thickness left behind the edge, so it may not be the smoothest knife to cut with, but the convex grind that follows this edge can effectively push thin slices of food off the surface of the knife, allowing a pretty good food release for a knife this thin.

    The aforementioned profile is the unique feature offered by Hikari. Usually Gyuto would feature a much flatter edge that is ideal for push cutting and slicing, whereas the European chef knife is better for rock cutting using its curved belly. But when we picked up the Hikari, we noticed the strong curve across the entire range. When I put the 210mm Gyuto side by side with a Zwilling 8 inch, I’m plenty surprised by the almost identical edge profile. Not just the Gyuto, both petty and Ko-Santoku are very curved, the Santoku is the only design that is relatively flat in the current lineup. This means most of these knives would be pretty good at rocking chopping, and for customers that ask us if there is a sharp Japanese knife that can support their habit, we finally have an answer to them.

    The very friendly price might pave the last step for this knife to be an entry level bestseller, the etched damascus is the icing on the top to boost the aesthetic of the blade, making it a cool piece to pull out when cooking at home. It is not the best performing knife you can get at this price, but a slightly thicker and stronger edge is going to be less prone to damage. It's a pretty balanced design with a special perk, and that’s what makes it stand out as a unique option in the entry level range.

    Pros Cons
  • Budget friendly
  • Ideal for the household
  • Exceptional profile
    		•
  • Etched damascus can be hard to maintain
  • On the thicker side
    		•

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

    Hatsukokoro

    Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

    • Profile: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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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: Sanmai - Stainless 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. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      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: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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