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 Ryuhyo SG2 Damascus Migaki Gyuto 210mm - Olive Wood Handle
Hatsukokoro Ryuhyo SG2 Damascus Migaki Gyuto 210mm - Olive Wood Handle
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Capturing the ethereal beauty of Ryuhyo (drift ice), this 210mm Gyuto combines the enduring sharpness of SG2 powdered high-speed steel with a versatile, universally acclaimed chef's knife geometry. Designed as the ultimate centerpiece for both professional kitchens and passionate home cooks, it balances an intricate stainless Damascus pattern and radiant Migaki finish with a warm, hand-fitted octagonal olive wood handle.
Key Features
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SG2 / R2 Micro-Carbide Powder Steel: Hardened to 62–63 HRC, the powdered metallurgy core steel offers exceptional edge retention, refined wear resistance, and effortless resharpening compared to traditional high-alloy steels.
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Ryuhyo Damascus with Migaki Polish: Flowing Damascus cladding echoes the shifting textures of sea drift ice, brought to a high-luster Migaki (polished) finish to reduce drag and promote seamless food release.
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Classic 210mm Gyuto Geometry: Engineered with an agile balance point and a gentle belly curve that facilitates push-cuts, rock-chopping, and slicing through meats, root vegetables, and herbs with fluid control.
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Octagonal Natural Olive Wood Handle: Fitted with an ergonomic octagonal (Hakkaku) olive wood handle featuring distinctive grain variations, comfortable tactile feedback, and natural resistance to kitchen moisture.
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Handcrafted Precision: Forged and ground by master craftspeople in Japan, ensuring a laser-thin cross-section behind the edge for clean, wedge-free cutting performance straight out of the box.
Technical Specifications
| Attribute | Specification |
| Brand | Hatsukokoro |
| Line | Ryuhyo |
| Knife Type | Gyuto (Chef's Knife) |
| Blade Length | 210mm (8.25 in) |
| Core Steel | SG2 / R2 Stainless Powder Steel |
| Cladding | Multi-Layer Stainless Damascus Steel |
| Finish | Migaki (Polished) |
| 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 Only: Never place this knife in the dishwasher. Wash by hand with warm water and mild dish detergent, then wipe completely dry immediately to protect the blade and handle finish.
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Cutting Surface: Use end-grain wooden boards or soft synthetic rubber cutting surfaces. Avoid glass, granite, marble, or ceramic boards.
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Prevent Chipping: Do not chop bones, frozen ingredients, shells, or dense pits. Avoid twisting or scraping the blade edge sideways against the cutting board.
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Sharpening: Maintain the cutting edge on fine Japanese water stones (1000 to 6000 grit). Do not use electric sharpeners, steel honing rods, or pull-through sharpening gadgets.
