Hatsukokoro Ryuhyo SG2 Blue Coating Damascus Gyuto 210mm - Olive Wood Handle

Blending the evocative imagery of Ryuhyo (drift ice) with advanced metallurgy, this 210mm Gyuto elevates the kitchen centerpiece into a functional work of art. Centered around an ultra-hard SG2 powdered metallurgy steel core, the multi-layered stainless Damascus cladding is treated with a specialized blue coating process that mimics the deep azure hues of arctic ocean waters shifting beneath frozen ice shelves. Balanced by a classic octagonal olive wood handle, this 210mm profile provides nimble, lightning-fast handling, effortless glide, and outstanding edge retention for everyday prep.

Key Features

• SG2 / R2 Micro-Carbide Powder Steel Core: Hardened to 62–63 HRC, the powdered metallurgical core delivers laser-sharp edge precision, extended edge retention, and superior corrosion resistance while remaining smooth and responsive on water stones.

• Specialized Blue-Coated Damascus Cladding: Multi-layer stainless Damascus steel treated with a specialized electrolytic blue finish that highlights dramatic contrasts between flowing wave lines and deep sea tones, all while preserving an exposed, razor-sharp bright cutting edge.

• Agile 210mm Multi-Purpose Profile: The quintessential Japanese chef's knife geometry—offering optimal blade agility for push-cutting, rock-chopping, and fine tip work across meats, fish, and produce without feeling unwieldy.

• Ergonomic Octagonal Olive Wood Handle: Hand-fitted with an octagonal (Hakkaku) handle carved from dense natural olive wood, providing a comfortable, secure grip for both pinch and handle holds alongside natural resistance to kitchen moisture.

• Hand-Ground Thin Geometry: Expertly ground thin behind the edge by skilled Japanese sharpeners to reduce cutting resistance and slice effortlessly through dense vegetables without wedging.

Technical Specifications

Care Instructions & Maintenance

• Soft Sponge & Hand Wash Only: Wash gently by hand using warm water and mild dish soap. Never use abrasive scouring pads, steel wool, or harsh acidic detergents, which can scratch or wear away the blue Damascus finish.

• Dishwasher Prohibition: Never clean this knife in a dishwasher. Extreme heat, harsh caustic detergents, and water pressure will degrade the natural olive wood handle and ruin the blade finish.

• Prevent Chipping: Do not use this blade on bones, frozen food, hard pits, or dense rinds. Always cut on soft wooden (such as hinoki or end-grain walnut) or synthetic rubber cutting boards.

• Whetstone Maintenance: Sharpen exclusively using fine Japanese water whetstones (1000–6000 grit). Avoid honing rods, pull-through devices, or electric sharpeners that could strip the blue finish along the blade face.