Hatsukokoro | SKU: HT-YROSLDCOPD-KGY210KUBR

Hatsukokoro x Nigara Yorokobi SLD Copper Damascus K-tip Gyuto 210mm Birch Handle

$410.00

Shipping calculated at checkout.

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 Yorokobi SLD Copper Damascus Kurouchi
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	175 g \| 6.2 oz
Edge Length	197 mm \| 7 3/4″
Heel Height	52 mm \| 2 3/64″
Width @ Heel	3.0 mm \| 1/8″
Width @ Mid	2.6 mm \| 7/64″
Width @ 1cm from Tip	0.7 mm \| 1/32″
Steel	SLD \| Stainless
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Kurouchi
Handle	Octagonal Birch Burl with Spacer
Region	Hyogo
Best for	Enthusiasts Collectors

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Forged and sharpened by Nigara, the Yorokobi(よろこび) offers a unique copper damascus cladding with the much loved SLD steel. This combination is specially developed by Hatsukokoro, combining excellent artistic with the great performance.

Compared with its previous iteration, the Yorokobi(joy in Japanese) Kurouchi line doesn't fall short in its artistic appearance, in my opinion, Hatsukokoro's artistic approach on this line is more curated and thoughtful. Instead letting the copper damascus spread across the blade, the pattern is restricted in the area right above the cladding line, moving up along the bevel is another layer of iron cladding, then the bevel finishes off into the Kurouchi surface. The layering of different material and their contrast make creates waves of pattern, emerging from the Kurouchi finish, flow down the bevel into the cutting edge, there is almost a sense of motion in it. This setup is rather complex but doesn't look busy, demonstrate a high level of artistic skill.

Complementing this beautiful finish is the SLD core steel, with similar composition to the SKD steel but less chromium, this tool steel can be heat treated to 63-64HRC and hold a thin edge for a extensive amount of time. Having 13%chromium will make it a really rust resistant semi-stainless steel, but on this line the core steel have been put through a chemical etching, which gives it a dark colour and some resistance to rusting and discolouration.

This is a line made for those who fancy the passionate vibe that a copper damascus blade can give you, but don't want have that beauty shouting out loud. The dense orange pattern still emits a strong presence which is hard to miss, but it is well balanced and kept more subtle by the Kurouchi finish that takes up half of the blade. Remember that the copper and the core steel are both reactive to moisture and fingerprints, but if you keep them well looked after, knives from this Yorokobi like can keep bring you joy will its unique beauty.

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

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: 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
Hitachi SLD steel is a tool steel designed originally for die and machining tools. Its composition is practically identical to the D2 tool steel - a classic steel that have withstands the test of time since the WW2. The high level of Chromium content in it have made this steel almost stainless, and the decent amount of Molybdenum and Vanadium forms hard carbide, given this steel a pretty good edge retention. The toughness may be average of its kind, but it shouldn't be a big concern under the condition of normal kitchen use. SLD steel would be a good choice for those who are looking for a steel that can develop a keen edge, but not as attention demanding as a classic carbon steel.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanami - Soft Iron 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. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.
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:
- Birch Burl Stabilized
The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.
The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.
The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.
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