Hatsukokoro | SKU: HT-SLDDM-GY21BH

Hatsukokoro x Nigara Yorokobi Full Polish SLD Gyuto 210mm Black Damascus Birch

$29,370.00

Tax included 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 x Nigara SLD Yorokobi Special
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	175 g 6.17 oz
Edge Length	195 mm .7.68 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.6 mm 0.1 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	SLD \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Kurouchi
Handle	Octagonal Birch Burl with Spacer
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.

This Hatsukokoro x Nigara Yorokobi SLD Gyuto 210mm is a double-bevel chef's knife best fit for users seeking a stainless steel general-purpose blade with Black Damascus cladding and a stabilised birch handle. Made by Nigara in Aomori, this knife features an SLD steel core manufactured by Hitachi Special Steel with a hardness rating of 62-64 HRC. The 210mm gyuto profile suits mincing, slicing, and chopping vegetables or meat as a primary kitchen tool.

The SLD steel composition contains 1.5% carbon and 12% chromium, providing edge retention through hard carbides formed by molybdenum and vanadium while remaining stainless. This san-mai construction features stainless Damascus cladding over the core and carries a kurouchi surface finish. The octagonal stabilised birch handle pairs with a blade measuring 195mm in edge length, 47mm in heel height, and weighing 175g. Spine thickness measures 2.6mm at the heel, tapering to 1.9mm at mid and 0.9mm at the tip.

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.

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 Go 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
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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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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