• Hatsukokoro Ryuhyo SG2 Kurozome Damascus Kiritsuke Gyuto 210mm features a swirling Damascus steel blade and dark octagonal handle, embodying Japanese craftsmanship for precision and elegance.
  • Hatsukokoro Ryuhyo SG2 Kurozome Damascus Kiritsuke Gyuto 210mm, featuring an elegantly patterned Damascus blade and a dark octagonal handle, resting on a textured surface with scattered dried flower petals.
  • Hatsukokoro Ryuhyo SG2 Kurozome Damascus Kiritsuke Gyuto 210mm knife blade, viewed edge-on, showcasing its precise, whisper-thin grind, crafted by skilled artisans in Seki for exceptional sharpness and performance.
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Hatsukokoro Ryuhyo SG2 Kurozome Damascus Kiritsuke Gyuto 210mm

Hatsukokoro Ryuhyo SG2 Kurozome Damascus Kiritsuke Gyuto 210mm

$370.00 CAD
$370.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Le damas foncé gravé révèle la beauté de la lame, et le tranchant rasoir restera aiguisé très, très longtemps. Idéal pour les chefs qui passent beaucoup de temps à trancher et à hacher, ou pour les cuisiniers amateurs qui veulent un outil qui élève vraiment leur expérience culinaire !

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À propos du Hatsukokoro Ryuhyo- Ce magnifique Hatsukokoro allie l'acier SG2 Black Damascus à un affûtage ultra-fin qui donne l'impression de manier l'air. Fabriqué à Seki par des artisans qui ont perfectionné leur métier — fabricants de couteaux, de manches, affûteurs — c'est la preuve que les lames forgées à la machine peuvent rivaliser avec leurs homologues forgées à la main. Léger, tranchant comme un rasoir et indéniablement magnifique.

À propos de la forme - Inspiré par le profil d'un couteau de chef européen traditionnel et la pointe audacieuse d'un Kiritsuke (traditionnellement un couteau à simple biseau), les Kiritsukes à double biseau sont des couteaux polyvalents avec une légère tendance à la découpe de viande. Si vous voulez un seul couteau pour tout faire, et avoir l'air plus cool que votre copain, c'est votre couteau. Pour le cuisinier à domicile ou professionnel, nous recommandons un Kiritsuke mesurant entre 210 mm et 240 mm de long.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 210 mm |
Blade Height 48 mm
Thickness 2 mm
Weight 147 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec Revêtement en Acier Inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Ébène
Brand Hatsukokoro
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: HTKRSG2DM210KI

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Overall rating: 5.0 / 5 from 5 reviews.

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Reviews

Beautiful Knife!

"Stunning knife for a great price. Came extremely sharp. Cuts through food like butter!"

— Nicholas A. (5/5)

Fantastic

"This is my first Japanese knife and I love this knife. Best knife I have ever owned. Your videos are the best and they SHOW you what you should be buying next. The Pety is my next knife. Thanks foe everything. You guys ROCK."

— Brad G. (5/5)

Light and laser sharp

"Light and laser sharp"

— Alastair S. (5/5)

Now I understand what people mean when they talk about a "laser"

"It is beautiful and cuts with almost no resistance. The blade is very thin and feels really light. The handle is quite heavy giving the knife a feel in the hand I did not experience before. I previously bought a bunka which is a bit thicker and therefore heavier in the blade. While the wheight of my older bunka feels like "more" in my hand, the light design of Hatsukokoro Ryuhyo makes the knife feel smaller and easier to handle. With this knife you get something unique to look at that is increadibly sharp out of the box and easy to handle. I can fully recommend it."

— Michael S. (5/5)

Top notch knife. Well priced! Scary sharp!!

"I went to get my first knife from Knifewear store during the garage sale with a wish list with this knife in bunka size. They were out of the bunka size and I am happy to say I am actually glad they were. Only an inch longer than the bunka. This knife is like cutting with a laser compared to my old block set knives. The act of cutting with this is causing me to cook more, so my wife likes it too. The cost / value is exceptional considering what your getting for the price. Thanks to Knifewear!!"

— John (5/5)

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