Hatsukokoro | SKU: HATS_SGRH_KGY210_O

Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 210mm Olivewood Handle

$319.95

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 Ryuhyo SG2 Damascus
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	134 g \| 4.7 oz
Edge Length	219 mm \| 8 5/8″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	1.9 mm \| 5/64″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Olivewood Octagonal
Region	Hyogo
Best for	Pro chefs Students

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.

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.

Pros	Cons
Excellent performance Thin behind the edge Easy to look after	A little bit brittle

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.

Hatsukokoro

Rising star of the industry

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.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年

Known for Unrivalled product availability, exceptional performance at a highly competitive price.

Website handk.co Instagram @handk_official Read more about Hatsukokoro

Profile

Gyuto

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Compare with

SG2 / R2

—

14.0% 10.5% 7.0% 3.5% 0

1.25%

14.0%

1.8%

2.3%

0.4%

0.5%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–64 HRC

555759616365+

Steel

SG2 / R2

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness62–64 HRC

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.

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.

Finish

Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

Handle

Handle Specs

Profile Octagonal WA
Material
- Olivewood

Octagonal Japanese Knife Handle in Olivewood

This handle features an octagonal shape, a traditional design commonly used in Japanese knife handles (known as wa handles). The eight-sided geometry offers a comfortable, secure grip, particularly suited for precision tasks and extended use. It fits naturally in the hand and provides excellent control, whether you're a right- or left-handed user.

Material: Olivewood

Crafted from premium olivewood, this handle showcases warm, golden to honey-brown tones, often streaked with darker veins that create a striking, organic grain pattern. Olivewood is known not only for its beautiful appearance but also for its density and durability, making it well-suited for kitchen environments. It has a smooth, slightly oily feel and ages gracefully, developing a richer patina over time.

The combination of the traditional octagonal shape and elegant olivewood creates a handle that is both highly functional and visually distinctive—a perfect fusion of Japanese tradition and natural European aesthetics.

	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

Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 210mm Olivewood Handle

Availability

Detailed Specifications

Hatsukokoro

Gyuto

SG2 / R2 Element Composition

SG2 / R2

Sanmai - Stainless Damascus Clad

Migaki

Handle Specs

You May Also Like

Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 210mm Olivewood Handle

Visit Us In Person

St Peters

Crows Nest

Canberra

Footer links