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Hatsukokoro  |  SKU: HT-YROSLDKURO-GY240EB

Hatsukokoro x Nigara Yorokobi Special SLD Kurouchi Damascus Gyuto 240mm Ebony Handle with Mosaic Pin

$1,049.95

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Detailed Specifications
Line Hatsukokoro x Nigara SLD Yorokobi Special
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 236 g        8.32 oz
Edge Length 230 mm   .9.06 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 3.3 mm     0.13 inch
Width @ Mid 2.9 mm     0.11 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel SLD | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Kurouchi
Handle Ebony Mosaic
Region Aomori
Best for
  • Pro chefs
  • Enthusiasts
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    It is known for a many that Hatsukokoro have been working closely with Nigara to orchestrate some product lines that are both good in performance and pleasing in appearance. I thought after seeing the Yorokobi(喜び) SLD Copper Damascus, the Ginsan Kurozome Nashiji Damascus and the Ryusui(流水) Blue 2 Nashiji Damascus line, there won't be much that they can do to suprise me. Yet when I pulled these dense blades out of the protective sleeves, the high-constrast pattern above the Shinogi line and the way light reflecting off the wide bevel suggests that this line will be another higher end line with beauty and performance by Nigara.

    The eye-catching Damascus pattern layed over the Kurouchi finish is probably the most eye-catching feature that grabbed your attention. Unlike most of the Kurouchi finish we see, the oxidation layer on these knives are very dark, It is likely achieved by etching like the Yorokobi SLD line. In contrast, the silver Damascus pattern pops off strongly over teh dark surface, which reminds me of the now-nearly-impossible-to-obtain "River Jump" Tanryusen by Tsukasa Hinoura. I would assume that these knives actually undergone similar process, where the more reactive metal in the Damascus is etched away, leaving the high nickel metal protruding out above the surface, which allows them to be polished after a darker layer of oxidation formed during the heat treating. As these black crust are quite darker and thicker than the typical Kurouchi finish, additional etching are likely done after the polishing to further increase the contrast.

    The cutting performance is there to match the complicated finishing process, although it can be hard to believe something this thick will actually cut well. The secret is a combination of very wide bevel and a classic concave grind done on rotary stone wheel. These two techniques helps bringing down the thickness of the knife very well, so the geometry behind the edge is pretty thin.

    Being a semi-stainless tool steel, the SLD/D2 offers an excellent edge that is fine and bity, also a decent toughness and good edge retention that surpass most common stainless steel. It does require some care to stay shiny, but you will be have a easy time when sharpening these SLD knives. With the help of the weight, there aren't much resistance perceivable even when cutting through dense roots like potato or carrot.

    This kind of "Heavy Blade with a Fine Edge" approach was seen on some of the Tosa knives like the Kurokuma Line, but compaire with a low sabre grind, the high concave grind on these blade have way less resistance and wedging on dense food, the downside is, it can creat some stickiness on the wide bevel. However, as the heavy blade carries quite a lot of inertia, it can push through the drag on the bevel regardlessly and allows this to be one of the few knives in our collection that can cut through potato with just gravity.

    The thickened spine above the heel suggests this line is indeed forged out, and both the finishing and grind oif the wide bevel is pretty labour intensive. These factors bring up the price of this line up to a rather high point. If you are an eojoyer of popping through vegetables quickly with a dense blade, my justufication for you is that this SLD line is the closest thing you can get to Guts' Drangon Slayer in Berserk.

    Pros Cons
  • Workhorse grind
  • Great artistic
  • Excellent performance
  • Heavy
  • High budget

  • 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.

    Nigara

    Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤 剛) supported by his father Toshiju Yoshizawa (吉澤 俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

    • 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.

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    • Steel: SLD

      tba

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << Slide for more >>

    • 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: Kurouchi

      Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      Crafted from a single piece of African Ebony, this ebony elegant handle has the flat Tsukiji Masamoto / Aritsugu style handle. It has a subtle taper which makes it very comfortable to hold in hand.

      The stand out feature of this handle is the simple yet elegant centre square moasic pin, which is extremely hard to manufacture. It is almost impossible to craft out a square pin from a octagonal shape (and tapered!) handle.

      << Slide for more

    Hatsukokoro

    Hatsukokoro x Nigara Yorokobi Special SLD Kurouchi Damascus Gyuto 240mm Ebony Handle with Mosaic Pin

    $1,049.95

    Hatsukokoro x Nigara Yorokobi Special SLD Kurouchi Damascus Gyuto 240mm Ebony Handle with Mosaic

    Discover the exquisite craftsmanship of the Hatsukokoro x Nigara Yorokobi SLD Copper Coloured Damascus Gyuto 210mm, a premium Japanese kitchen knife. This knife, a collaboration between Hatsukokoro and the renowned Nigara Hamono, combines traditional Japanese techniques with advanced materials for outstanding performance. The 210mm blade is crafted from SLD steel, celebrated for its superior sharpness, edge retention, and corrosion resistance.

    The blade features a stunning Copper Coloured Damascus pattern, adding both strength and visual allure. The Gyuto design, known for its versatility, is perfect for a wide range of kitchen tasks, from slicing to dicing. The birch handle, ergonomically designed, ensures a comfortable and secure grip, providing precise control during use. Each Hatsukokoro knife is a testament to meticulous craftsmanship and quality, making it a valuable addition to any kitchen.

    Elevate your culinary experience with the Hatsukokoro x Nigara Yorokobi SLD Copper Coloured Damascus Gyuto, a Japanese kitchen knife ideal for both professional chefs and home cooks. Available at Knives and Stones, Sydney.

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