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 Kiritsuke Gyuto 240mm Olive wood handle
Hatsukokoro Ryuhyo SG2 Damascus Migaki Kiritsuke Gyuto 240mm Olive wood handle
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Clad in the visual elegance of drift ice, this 240mm Kiritsuke Gyuto pairs the enduring sharpness of SG2 powdered high-speed steel with extended reach and cutting authority. Engineered for executive chefs and culinary enthusiasts, it combines an intricate Damascus pattern, a radiant polished Migaki finish, and a sculpted octagonal olive wood handle for effortless balance and glide.
Key Features
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SG2 / R2 Powder Steel Core: Forged with premium SG2 powdered metallurgy stainless steel at its cutting core, delivering exceptional wear resistance, elite edge retention, and an optimal hardness rating of HRC 62–63.
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Ryuhyo Damascus & Migaki Finish: Multi-layered stainless Damascus cladding mimics the flowing textures of Ryuhyo (drift ice), complemented by a high-polish Migaki finish that reduces surface drag during long cuts.
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Extended 240mm Kiritsuke Profile: Features an aggressive, razor-sharp K-tip for delicate tip work and score cuts, paired with an extended 240mm edge flat that enables clean, single-draw slicing through large proteins, roasts, and high-volume prep.
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Octagonal Olive Wood Handle: Fitted with a traditional octagonal (Hakkaku) handle carved from dense natural olive wood, offering warm visual grain, comfortable ergonomics for both pinch and handle grips, and natural moisture resistance.
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Handcrafted Japanese Artistry: Hand-ground and finished by master artisans in Japan to ensure laser-thin cutting performance behind the edge and exquisite balance straight out of the box.
Technical Specifications
| Attribute | Specification |
| Brand | Hatsukokoro |
| Line | Ryuhyo |
| Knife Type | Kiritsuke Gyuto (K-Tip Chef's Knife) |
| Blade Length | 240mm (~9.5 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 a dishwasher. Wash by hand using warm water and mild dish soap, and wipe dry completely with a clean towel immediately after use.
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Avoid Hard Surfaces & Dense Foods: Do not use this blade on bones, frozen foods, hard squash, or hard pits. Use high-quality end-grain wood or soft rubber cutting boards to maintain edge alignment.
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Whetstone Maintenance: Sharpen using Japanese water stones (1000–6000 grit). Avoid honing steels, pull-through sharpeners, or motorized wheels, which can ruin the thin geometry and chip high-hardness SG2 steel.
