Hatsukokoro Ryuhyo SG2 Damascus

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.

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 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.

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.