Hatsukokoro "Saihyo" R2/SG2 Damascus Kurosome Gyuto

Hatsukokoro "Saihyo" R2/SG2 Damascus Kurosome GyutoIntroducing "Saihyo" ("Diamond Dust"), another grand project by Hatsukokoro. This knife features R2 SG2 a premium grade of steel typically reserved for high end blades. The meticulous attention to detail is evident in the smooth, rounded choil and spine, ensuring a comfortable grip. Its sleek, tapered profile resembles that of a laser knife. Spec: Brand: Hatsukokoro Knife Type: Gyuto Blade Construction: Sanmai Grind: Double edged Blade (50 50 Grind)

Introducing "Saihyo" ("Diamond Dust"), another grand project by Hatsukokoro. This knife features R2/SG2 a premium grade of steel typically reserved for high-end blades. The meticulous attention to detail is evident in the smooth, rounded choil and spine, ensuring a comfortable grip. Its sleek, tapered profile resembles that of a laser knife.

Spec:

• Brand: Hatsukokoro
  
• Knife Type: Gyuto
  
• Blade
• Construction: Sanmai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless steel
  
• Hardness: 63 HRC
  
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
• Kurosome
• Damascus
  
• Blade Length (heel-to-tip): 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 46mm / 50mm
• Spine Thickness
• Above heel: 2.1mm / 2.3mm
• Middle: 1.7mm / 1.8mm
  
• Handle
• Shape: Hachikaku (Octagonal)
  
• Material: Bubinga
• Length: 133mm / 133mm
  
• Overall Length: 358mm / 384mm
• Weight: 136g (4.79oz) / 178g (6.27oz) 
• Laser Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心) 
  

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.