Hatsukokoro Ryuhyo SG2 Damascus Blue K-tip Gyuto 210mm with Urushi handleExperience the exceptional performance of the Hatsukokoro Ryuhyo SG2 Damascus Blue K tip Gyuto 210mm, a truly refined Japanese kitchen knife. Crafted in Hyogo, Japan, this gyuto features a Damascus clad blade with an SG2 R2 powdered steel core, renowned for its outstanding edge retention, wear resistance, and sharpness achievable at 62 64 HRC. The improved sabre V grind geometry ensures food glides effortlessly, while the 48mm blade height and 134g

This Yoshimi Kato 210mm K-tip Gyuto features an Aogami Super carbon steel core with soft iron Damascus cladding and suits professional chefs or enthusiasts seeking a double-bevel chef knife optimised for precise push-cutting

providing intricate grain patterns and enhanced durability through the stabilisation process

and detailed work on fruits and vegetables

The Hatsukokoro x Nigara Yorokobi SLD Copper Damascus Sujihiki 240mm is a double-bevel slicer featuring Hitachi SLD steel and a stabilised birch burl handle

this 240mm blade features COSP (Cobalt Special) steel from Takefu Special Steel with a hardness of 60-62 HRC

The Hatsukokoro Sentan Blue 2 Stainless Clad Chinese Cleaver 170mm is a double-bevel Chuka Bocho with an Aogami #2 core and stainless san-mai construction

This steel composition includes 15% chromium for stain resistance and vanadium for refined microstructure and wear resistance

Finger guard included

Although stainless clad

Made in Japan to the highest quality

the K-tip profile provides a defined point for fine cutting tasks with the front section of the blade

and professional chefs seeking traditional Sakai craftsmanship with artistic cladding