Hatsukokoro is a brand that works with some of the best blacksmiths and grinders in Japan. This means that they are not only limited to a few steel types or grinds, but actually have the opportunity to work on and develop a lot of different knives with different steel types, geometry, grinds and finishes.
The Yorokobi series is made in 3 layers - SLD in the core and soft copper damascus on the outside.
SLD is a semi-stainless tool steel that can be hardened super hard, but is also very robust. Semi stainless means it can get a patina with use, but it definitely doesn't rust unless you are very hard on the knife. Due to the semi-stainless properties, the steel is also really easy to grind.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 24 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series |
Hatsukokoro/Yorokobi |
|
Type |
Gyuto/Chef's knife
|
|
Forging and steel
|
SLD and soft copper damascus |
|
Grinding
|
50/50 |
|
Handle type
|
Octagonal (WA) Stock in Walnut with Buffalo Horn Ferrule |
|
Stainless steel
|
NO! |
|
Hardness
|
63-64 |
|
Specs
(May vary slightly because the knife is handmade)
|
Length: 240mm.
Height: 54mm.
Weight: 200g.
Width out of the handle: 5mm.
|
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
