Japanese Artisanship & Blade Care
Japanese Artisanship & Blade Care
Every blade in our collection is hand-forged using traditional Japanese techniques. Minor natural variations in grain, hammered finishes (Tsuchime), and scale texture (Kurouchi) are authentic signatures of the blacksmith's craft. Hand-wash and dry immediately after use.
- 100% Hand-Forged Authenticity: Directly imported from master artisan blacksmiths across Japan.
- Protected & Insured Shipping: Packed with custom blade edge guards and signature delivery.
- Fast Order Processing: Dispatched within 24–48 hours with full tracking.
Hatsukokoro Hikari SLD Stainless Clad Gyuto 210mm - Olive Wood Handle
Hatsukokoro Hikari SLD Stainless Clad Gyuto 210mm - Olive Wood Handle
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An agile, high-performance Japanese chef's knife built for demanding daily prep. The Hatsukokoro Hikari 210mm Gyuto harnesses the formidable toughness and wear resistance of Hitachi SLD cold-work semi-stainless die steel, enveloped in easy-care stainless steel cladding. Featuring a clean satin Migaki finish, a balanced all-around profile, and an ergonomic octagonal olive wood handle, this knife delivers laser-thin cutting performance, effortless push-cutting, and long-lasting edge life with minimal maintenance.
Key Features
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Hitachi SLD Semi-Stainless Steel Core: Hardened to 62–63 HRC, Hitachi SLD die steel delivers remarkable edge retention, high wear resistance, and smooth sharpening feedback comparable to high-carbon steel, with the added benefit of semi-stainless corrosion resistance.
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3-Layer Stainless San Mai Cladding: The SLD core is shielded between protective outer layers of stainless steel, drastically simplifying routine cleaning and wipe-downs while allowing only the exposed core edge to take on a natural, subtle patina over time.
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Classic 210mm Gyuto Geometry: The quintessential multi-purpose blade length and profile, featuring a gentle belly curve that accommodates push-cutting, rock-chopping, and slicing through proteins, vegetables, and herbs with fluid control.
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Laser-Thin Convex Grind: Hand-ground thin behind the edge by skilled Japanese sharpeners to reduce surface friction, prevent wedging in dense root vegetables, and glide cleanly through food.
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Octagonal Natural Olive Wood Handle: Hand-fitted with an octagonal (Hakkaku) handle carved from dense natural olive wood, offering warm visual grain variations, natural resistance to moisture, and neutral balance for both pinch and handle grips.
Technical Specifications
| Attribute | Specification |
| Brand | Hatsukokoro |
| Line | Hikari |
| Knife Type | Gyuto (Chef's Knife) |
| Blade Length | 210mm (8.25 in) |
| Core Steel | Hitachi SLD Semi-Stainless Steel |
| Cladding | Stainless Steel (3-Layer / San Mai) |
| Finish | Migaki / Satin Hairline |
| Hardness (HRC) | 62 – 63 HRC |
| Handle Material | Natural Olive Wood (Octagonal / Hakkaku) |
| Edge Angle | Double-beveled (50/50 Ryoba) |
| Place of Origin | Japan |
Care Instructions & Maintenance
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Hand Wash & Dry Thoroughly: Wash by hand using warm water and mild dish soap, then dry completely with a clean towel immediately after use. While the stainless cladding resists corrosion, the exposed SLD cutting edge can spot or patina if left damp or exposed to acidic foods for long periods.
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Dishwasher Prohibition: Never clean this knife in a dishwasher. Extreme heat, caustic detergents, and high-pressure jets will degrade the natural olive wood handle and ruin the blade edge.
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Avoid Hard Surfaces & Dense Foods: Do not cut bones, frozen ingredients, shells, or hard fruit pits. Always cut on soft end-grain wooden boards or Japanese synthetic rubber cutting mats to prevent micro-chipping.
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Sharpening: Sharpen on Japanese water whetstones (1000–6000 grit). Avoid honing rods, pull-through sharpeners, or motorized wheels, which can alter the blade profile and chip high-hardness tool steel.
