With a 195mm blade length, this gyuto from the Hatsukokoro Hikari line sits between a compact petty and a full-size chef knife, a versatile midpoint length for cooks who want one blade to handle most everyday tasks. The core is SLD, a semi-stainless tool steel that takes a fine edge while staying noticeably easier to maintain than a fully reactive carbon steel.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core and adding durability. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and finished in a clean satin polish that helps food release cleanly off the blade during slicing. The handle is an octagonal ebony, giving the knife a secure, comfortable grip.
Care Instructions: Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid bones, frozen foods, or hard rinds, and store the knife in a saya or blade guard between uses. Sharpen on quality water stones to keep the edge at its best.Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Kasumi with Etched Hamon
Weight: 4.8 oz (136 g)
Blade Length: 198 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core and adding durability. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and finished in a clean satin polish that helps food release cleanly off the blade during slicing. The handle is an octagonal ebony, giving the knife a secure, comfortable grip.
Care Instructions: Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid bones, frozen foods, or hard rinds, and store the knife in a saya or blade guard between uses. Sharpen on quality water stones to keep the edge at its best.
