Hatsukokoro | SKU: HS-SAIHY-SG2KDM-GY210BR

Hatsukokoro Saihyo SG2 Kurozome Black Damascus Gyuto 210mm Birch Handle

Name: Hatsukokoro Saihyo SG2 Kurozome Black Damascus Gyuto 210mm Birch Handle
Brand: Hatsukokoro
SKU: HS-SAIHY-SG2KDM-GY210BR
Price: 469.95 AUD
Availability: InStock

$469.95

Add a saya and receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Saihyo SG2 Kurozome Damascus
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	138 g 4.87 oz
Edge Length	210 mm .8.27 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
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.

The Hatsukokoro Saihyo(細氷, fine ice) have just received an upgrade. Being a line that equipped with fine Damascus pattern and named after it, this brand new Kurozome etching finish greatly improves the look in my opinion.

The Original Saihyo was a equipped with the high wear resistant TAKEFU SG2 powder stainless steel, which makes it a competitive option that has both the performance and look. But speaking fairly, the high density Damascus pattern is not exactly unique on the market especially at this day and age where pre-laminated steel is common in the industry. Hatsukokoro's approach is to put a very dark etch on the existing blades, which greatly increases the contrast of the pattern. The darkened steel also received a very matt finish, which really allow the silver nickel steel to shine upon it. This kind of treatment is rather rare in the industry, and hardly seen on knives of this price point. As result, the new Kurozome Saihyo really stands out and now sits closer on the more "unique" side of the market, quite like the Nigara Anmon series.

Despite the matt finish and potential increase of stickiness, the cutting feel of the new Saihyo seems improved to me. The information we get from Hatsukokoro indicates a decrease in thickness which matches our measurement from the knives we got. That means, the upgrade to the knife not only improves the look, but the performance too.

A more complicated surface finishing process would surely increase the price, as the result, the Santoku of the new Saihyo matches the 210mm Gyuto of the old one. I would consider it's a worthy upgrade, as it does brings the Saihyo from a more generic line, to a product that has a rare look and solid performance.

Pros	Cons
Great artistic Excellent performance Excellent fit and finish	Etched damascus can be hard to maintain High budget

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.

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.
Slide for more >>
Steel: SG2 / R2
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.
Manufacturer:
- Takefu 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.
<< Slide for more >>
Finish: Etched

The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.
<< Slide for more >>
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.
<< Slide for more