Hatsukokoro x Nigara Yorokobi SLD Copper Tsuchime Damascus K tip Gyuto 240mm with Saya
Hatsukokoro x Nigara Yorokobi SLD Copper Tsuchime Damascus K tip Gyuto 240mm with Saya is backordered and will ship as soon as it is back in stock.
Availability
Delivery unavailable for this item. Available for in-store pickup only.
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St Peters, NSW —2 Bishop St, Unit 2, St Peters NSW 2044
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Crows Nest, NSW —107 West St, Shop 1, Crows Nest NSW 2065Pickup only
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Prahran, VIC —180 Commercial Road, Shop 1, Prahran VIC 3181Pickup only
Detailed Specifications
| Line | Hatsukokoro Yorokobi SLD Copper Damascus Kurouchi Tsuchime |
| Profile | K-tip Gyuto / Chefs Knife |
| Bevel Type | Double Bevel |
| Weight | 231 g | 8.1 oz |
| Edge Length | 228 mm | 8 31/32″ |
| Heel Height | 51 mm | 2 1/64″ |
| Width @ Heel | 3.5 mm | 9/64″ |
| Width @ Mid | 2.5 mm | 3/32″ |
| Width @ 1cm from Tip | 0.9 mm | 1/32″ |
| Steel | SLD | Stainless |
| Blade Construction | Sanmai - Stainless Damascus Clad |
| Hardness (HRC) | 62 - 64 |
| Surface Finish | Kurouchi Tsuchime |
| Handle | Octagonal Birch Burl with Spacer |
| Region | Aomori |
| Best for |
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| Pros | Cons |
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- 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.
Knife details
K-tip Gyuto
Chefs Knife
SLD Element Composition
SLD
- Manufacturer
- Nature Stainless
- Hardness62–64 HRC
Sanmai - Stainless Damascus Clad
Kurouchi Tsuchime
Octagonal Birch Burl with Spacer
- Profile Octagonal WA
- Material











