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.
ATTENTION Without Handle
| 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.
