Hatsukokoro | SKU: HT-YROSLDCOPD-KGY240KUBR

Hatsukokoro x Nigara Yorokobi SLD Copper Damascus K-tip Gyuto 240mm Birch Handle

Name: Hatsukokoro x Nigara Yorokobi SLD Copper Damascus K-tip Gyuto 240mm Birch Handle
Brand: Hatsukokoro
SKU: HT-YROSLDCOPD-KGY240KUBR
Price: 575.98 AUD
Availability: OutOfStock

$575.98 ~~$639.95~~

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K&S Price: AU $575.98^* inc. tax , vs:

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AU $649.0

-12.87%

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Last Update: 2024-11-07T01:01:28Z

Detailed Specifications

Line	Hatsukokoro Yorokobi SLD Kurouchi
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	208 g 7.34 oz
Edge Length	225 mm .8.86 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	3.1 mm 0.12 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
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

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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.

Compared with its migaki finished twin sister, 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. Insteal letting the copper damascus spread across the blade, the pattern is resticted 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. However having only 8%chromium will make it a 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.

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

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.
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Steel: SLD
tba
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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