Yorokobi SLD Rainbow Damascus Bunka 180mm

Warm copper waves, cool grey burl and the craftsmanship of Nigara Hamono. The Hatsukokoro Yorokobi SLD Rainbow Damascus Bunka 180mm brings these elements together in a Japanese chef’s knife with a distinctive appearance and a versatile place in the kitchen.

Forged and sharpened by Nigara Hamono for Hatsukokoro, the Yorokobi offers the appeal of a recognised Japanese forge alongside Hatsukokoro’s creative approach to knife design. Its intricate copper Damascus construction showcases Nigara’s skill in working with layered metals, giving cooks a piece of that craftsmanship to appreciate every time they prepare a meal.

The bunka profile combines a broad blade with an angular, pointed tip. Its relatively flat edge suits controlled chopping and push cutting, while the tip offers precision for finely slicing garlic, dicing shallots and detailed vegetable work. The 180mm size provides useful cutting length while remaining manageable for daily preparation.

A grey stabilised burl handle completes the knife. Its swirling grain and cool tones complement the warm copper running through the blade, giving both materials room to stand out.

Steel and Construction

The Yorokobi uses an SLD semi stainless tool steel core, valued for its wear resistance and edge retention. It offers good corrosion resistance, although the exposed cutting edge still needs careful washing and drying.

Nigara’s forging brings together the SLD core and decorative copper Damascus cladding. The copper forms part of the layered construction, creating the warm metallic bands that give this knife its rainbow appearance. The SLD core remains exposed at the cutting edge, where it does the cutting work.

The blade has a double bevel edge and a versatile profile for vegetables, herbs, boneless meat and fish.

The stabilised burl handle offers improved resistance to moisture and movement compared with untreated wood. Its natural grain adds individual character, while still benefiting from careful handling and thorough drying.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry thoroughly. Wipe the blade during preparation, especially when working with acidic ingredients. The exposed steel and copper can develop a patina over time.

Do not soak the knife or place it in a dishwasher. Avoid abrasive cleaning pads, which can scratch the blade and alter its decorative finish.

Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through cuts or using the tip to pry. Maintain the edge with a whetstone and store the knife with its blade protected.

Best for: Vegetable preparation, precise tip work, slicing boneless meat and fish, and cooks who appreciate Nigara craftsmanship in a versatile everyday chef’s knife.

Kitchen Samurai Ease of Use Rating: Confident Cook. A practical all round shape with a fine cutting edge and semi stainless construction that reward attentive care.

HRC: 62/63

Made in Japan.

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