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Hatsukokoro  |  SKU: HT-YROSLDCOPD-PT150

Hatsukokoro Yorokobi SLD Copper Damascus Petty 150mm

$6,732.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro Yorokobi SLD
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 103 g | 3.6 oz
Edge Length 147 mm | 5 25/32″
Heel Height 35 mm | 1 3/8″
Width @ Spine 3.4 mm | 9/64″
Width @ Mid 2.6 mm | 7/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel SLD | Stainless
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
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 the same makers of the famous Komorebi line, the Yorokobi(よろこび) offers a unique copper damascus cladding with the much loved SLD steel. This combination is specially developed by Hitachi for Hatsukokoro, combining excellent artistic with the great performance. The overall grind and profile is heavily influenced by Sanjo area: very thick heel that aggressively tapers to a thin tip; a large blade (tip-to-heel length rather than tip-to-machi) and immaculate fit and finish.

    The copper damascus differes from the typical black and white pattern of normal damascus, it introduces colour to the blade through the orange tone of copper, this colour brings a sense of warmth to the blade, which is captured by the name Yorokobi-"joy" really well. The different mechanical property of copper will also creat height difference when the blade being polished, bringing texture to the knife. Be aware that the copper is like carbon steel, is reactive when exposed to moisture and acidity, therefore the copper damascus knives do need more attention to keep the finish clean and shiny.

    The SLD steel being cladded between the copper damascus is a tool steel with similar composition to the SKD 11, but with less Chromium at 8%. The edge retention and the ability to creat a very thin edge is backed up with a heat treating that brings the steel to 63-63HRC. The less cromium content means the steel is only semi-stailness, just like the beautiful copper cladding, the core steel too need some care to stay pretty.

    I you are thinking about stepping up into the exotic material game but don't want look at the price tag on that Takeshi Saji, this Yorokobi line can be that alternative option. With attention and care, these beautiful copper damascus cladded knives can keep bringing you joy when working through ingredients with them.

    Pros Cons
  • Great artistic
  • Highly collectable
  • Excellent fit and finish
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  • Need extra care
  • Semi-stainless can rust
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    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.

    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: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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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: Sanmai - Soft Iron Clad

      Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

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    • 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.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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