Hatsukokoro Hikari SLD Damascus Gyuto 195mm Ebony Handle

Hatsukokoro Hikari SLD Damascus Gyuto 195mm

Hatsukokoro is a brand that collaborates with Japan’s most skilled blacksmiths to create knives that balance exceptional performance with artistic flair. This line is named “Hikari,” which translates to “Light” or “Radiance” (光). The name was chosen to reflect the way the high-contrast Damascus cladding catches the light, giving the blade a shimmering, radiant quality that shifts as you move it. This 195mm Gyuto is the quintessential chef’s knife, offering a nimble and agile feel that makes it perfect for everything from intricate vegetable work to slicing proteins.

Steel & Construction

The core of the blade is forged from SLD steel, a high-performance semi-stainless tool steel. Originally developed by Hitachi for industrial strength, SLD is highly regarded for its “carbon-like” cutting feel and exceptional edge retention. It is clad in a stunning 51-layer Damascus that has been etched to highlight the intricate, flowing patterns. This construction provides a rare combination of extreme toughness and a razor-sharp edge that holds its bite far longer than standard stainless steels.

The blade is paired with a octagonal Ebony handle. The traditional octagonal shape provides a comfortable, ergonomic grip for both left and right-handed users, ensuring maximum control and a sophisticated, high-end finish that perfectly balances the radiant blade.

Knife Care & Maintenance

As this knife is made from SLD semi-stainless steel, it offers better corrosion resistance than carbon steel but still requires more care than a standard stainless blade. While the blade is highly resistant to rust, it can develop a subtle patina over time or tea-stain if left wet. To keep your knife in peak condition:

• Avoid Hard Foods: Do not use this knife to cut through bones, frozen foods, pits, or hard rinds, as the high-hardness edge can chip.
• Hand Wash Only: Never put your knife in the dishwasher. The heat and harsh chemicals will damage both the steel and the wooden handle.
• Keep It Dry: After use, wash the blade with mild soap, rinse, and dry it immediately with a soft cloth. Do not leave it to air dry in a rack.
• Storage: Store in a dry place, preferably in a knife roll or on a magnetic strip, to protect the edge from contact with other utensils.

MADE IN JAPAN

HRC: 61-62