Hatsukokoro Ryuhyo SG2 Blue Coating Damascus Kiritsuke Gyuto 240mm - Olive Wood Handle

A striking convergence of traditional Japanese forging and contemporary styling, this 240mm Kiritsuke Gyuto transforms the renowned Ryuhyo (drift ice) series into an commanding culinary showpiece. Powered by an ultra-hard SG2 powdered metallurgy core, the undulating stainless Damascus cladding undergoes an advanced blue surface treatment that evokes deep glacial currents shifting beneath arctic ice shelves. Combining the versatile reach of a 240mm blade, an aggressive Kiritsuke K-tip for surgical precision, and an ergonomic octagonal olive wood handle, this knife delivers peerless balance, edge retention, and aesthetic distinction.

Key Features

• SG2 / R2 Powder Steel Core: Forged with an elite powdered metallurgy core hardened to 62–63 HRC, offering surgical cutting ability, long-lasting edge life, and high corrosion resistance without the fragility of unclad high-carbon steels.

• Specialized Blue-Coated Ryuhyo Cladding: The multi-layered stainless Damascus pattern is enhanced through an electrolytic blue coating process, creating dramatic contrast between deep oceanic blues and shimmering steel waves while preserving an untamed, bright cutting edge.

• Versatile Kiritsuke (K-Tip) Profile: Blends the extended flat profile of a traditional vegetable slicer with a razor-sharp reverse-tanto (K-tip), providing exceptional tip control for scoring, piercing, and precision dicing alongside 240mm of effortless push-cutting reach.

• Ergonomic Octagonal Olive Wood Handle: Hand-fitted with a classic octagonal (Hakkaku) handle carved from dense natural olive wood. It offers natural moisture resistance, distinctive swirling wood grains, and comfortable control for both pinch and handle grips.

• Hand-Ground Convex Geometry: Meticulously thinned behind the cutting edge by master Japanese sharpeners to minimize drag, prevent wedging in dense root vegetables, and ensure smooth food release.

Technical Specifications

Care Instructions & Maintenance

• Hand Wash with Soft Sponge Only: Clean by hand using warm water and mild dish soap. Never use abrasive scour pads, steel wool, or acidic cleaners, as they will scratch or dull the specialized blue Damascus finish.

• Dishwasher Prohibition: Never wash this knife in a dishwasher. The combination of intense heat, aggressive detergents, and high-pressure jets will degrade the natural olive wood handle and ruin the blade surface.

• Avoid Hard Surfaces & Dense Foods: Do not cut bones, frozen ingredients, shells, or dense fruit pits. Use soft wood (such as hinoki or larch) or rubber cutting boards to preserve the micro-thin edge.

• Whetstone Maintenance: Sharpen exclusively on fine Japanese water whetstones (1000–6000 grit). Avoid honing rods, pull-through sharpeners, or motorized wheels that could strip the finish or alter the blade geometry.