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Hatsukokoro  |  SKU: HATS_SGBRH_PE150

Hatsukokoro Ryuhyo SG2 Black Damascus Petty 150mm

$295.95

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

Detailed Specifications
Line Hatsukokoro Ryuhyo SG2 Damascus Kurozome
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 75 g        2.65 oz
Edge Length 155 mm   .6.1 inch
Heel Height 31 mm     .1.22 inch
Width @ Spine 1.5 mm     0.06 inch
Width @ Mid 1.3 mm     0.05 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Octagonal Ebony
Region Hyogo
Best for
  • Enthusiasts
  • Pro chefs
  • First-timers
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Ryuhyo(流冰, Flowing Ice) is a line that looks familiar but feels different. It is almost indistinguishable from the Saihyo SG2 line by the look. But after having a try, I can say that look is very deceiving, the improved sharpening and compelling price would likely make this line a often recommended option for a intermediate to high-end knife. Not to mention the unique black Damascus look.

    Hatsuokoro's existing model Saihyo has been around for a while on the market, but it haven't been very popular. One of the reason I thinks is the sharpening being applied to the knife is somewhat standard, it features a flat grind bevel with polished sandblasted damascus finish, and the thickness behind the edge is not particularly thin. This combination results in a blade that doesn't feel particularly sharp or smooth in the cut, and many other blades can outperform it in its price range.

    Hatsukokoro seems to noticed this situation and they have worked on improving their manufacturing process. The Ryuhyo not only comes at a lower price, but also feel much smoother in the cut. The geometry is more of a sabre/v-grind that transitions smoothly without a shinogi line, not only allows the food to glide smoothly on the surface without sticking, but also kept the beautiful damascus pattern flowing throughout the blade. Maybe this is the reason behind the name.

    The etching is also brighter than the Saihyo, which seems to be a result of smoother surface(less reactive with acid). This does improve the performance as the friction between the food and the blade is noticeably reduced.

    The steel would be the good ol SG2, I would consider this as the endgame steel for most household and professional as it is excellent in wear resistance without being too hard to sharpen or prone to rust. Having this steel means Ryuhyo is aim more towards the higher end part of the market for both professionals and home cook, and it have positioned itself very well this time so it is clearly more affordable than the more hand crafted SG2 knives while have a performance that is close to them as well as a stunning look.

    In summary, the Ryuhyo is the result of Hatsukokoro's improving manufacturing technique, and it is a good sign to see. While we all like the masterfully handcrafted knife that offers us unbeatable performance, it is these more "machine made" blades that would allow more people enjoy the smooth cut offered by Japanese kitchen knives. Having this section of the market improving both in quality and value would surely be a plus in my opinion.

    Pros Cons
  • Excellent performance
  • Great artistic
  • Thin behind the edge
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  • Etched damascus can be hard to maintain
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    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: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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    • Steel: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu 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:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

      << Slide for more

    Hatsukokoro

    Hatsukokoro Ryuhyo SG2 Black Damascus Petty 150mm

    $295.95

    The Hatsukokoro SG2 damascus line cuts well, looks beautiful but does not carry a hefty price tag.

    The SuperGold 2 (SG2) steel is a state-of-the-art powdered cutlery steel by Takefu Special Steel. It is a premium steel with extremely fine microscopic structure therefore it can be very sharp compared to traditional steel. Also, thanks to the modern metallurgy technology, powdered steels tend to have superior edge retention and impact resistance. In the case of SG2, it is typically heat treated to HRC 62, and has more than twice the edge retention than traditional White 2 steel. Being a stainless steel, together with extreme sharpness, high edge retention and impact resistance, the SG2 is a perfect cutlery steel.

    The Hatsukokoro’s design is dynamic and vibrant. Through its highly polished surface, It is almost impossible to really tell the “layers” through the strikingly beautiful yet convoluted pattern. Matched with the K&S teak octagonal WA handle, with black buffalo horn, the overall package is traditional, simple yet elegant. 

    Measurements  

    150 mm
    Weight 68 g
    Total Length 278 mm
    Tip to Heel Length 141 mm
    Blade Height at Heel 28.9 mm
    Width of Spine Above Heel 1.9 mm
    Width of Spine at Middle of Blade 1.6 mm
    Width of Spine at about 2cm from tip 0.9 mm

     

    Steel type: SG2 Core with Damascus cladding

    Hardness (HRC): 60-61

    Handle Design: K&S Teak wood handle. Optional handles available. 

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