Hatsukokoro Irodori Rainbow Damascus Gyuto 195mm
R9,200.00
Hatsukokoro is a brand based in Amagasaki, Japan, known for partnering with elite blacksmiths and sharpeners across Japan. The Irodori series is forged by Nigara Hamono in Aomori, a workshop with more than 350 years of history that originally produced swords for the Tsugaru clan during the Edo period. Today the Yoshizawa family continues this legacy, applying generations of forging knowledge to modern Japanese kitchen knives.
The name “Irodori” translates to “color” or “variety”, referring to the distinctive Rainbow Damascus cladding used in this series. By forge welding layers of stainless steel together with copper and brass, Nigara Hamono produces a striking multi metal pattern that shifts between warm gold, red, and silver tones depending on the light. Each blade is unique, combining traditional forging techniques with a modern artistic finish.
Steel & Construction
- Core Steel: Aogami #2 (Blue Steel #2). A high carbon steel produced by Hitachi that is enriched with tungsten and chromium to improve wear resistance and grain refinement. It is highly regarded by professional chefs for its ability to take an extremely keen edge while remaining relatively easy to sharpen compared with harder powder steels.
- Cladding: Rainbow Damascus. Multiple layers of stainless steel combined with copper and brass are forge welded around the carbon steel core. This San Mai construction protects the blade faces from corrosion while creating the signature flowing multi colour Damascus pattern.
- Finishing: Black Etched Damascus. The blade is lightly etched to deepen the contrast between the Damascus layers, highlighting the copper and brass tones while providing additional corrosion resistance on the cladding.
- Handle: Birch Burl. Stabilized birch burl with dramatic natural figuring, paired with a black buffalo horn ferrule. The handle is shaped in a traditional WA style (octagonal), offering a neutral and secure grip suitable for both right and left handed users.
- Profile: 195mm Gyuto. A versatile Japanese chef’s knife designed for slicing proteins, chopping vegetables, and general kitchen prep. The slightly shorter 195mm length offers excellent control and agility while still providing enough blade length for serious prep work.
Knife Care & Maintenance
- Carbon Steel Maintenance: The exposed Aogami #2 core is reactive and will naturally develop a patina over time. This is normal and helps protect the steel. After cutting acidic ingredients such as onions or citrus, it is good practice to wipe the blade during use. If storing the knife for longer periods, apply a very light coat of food safe oil to the edge.
- Avoid Lateral Pressure: The edge is ground very thin to maximise cutting performance. Twisting, prying, or scraping with the edge can cause chipping.
- Material Constraints: Do not cut bones, frozen food, or hard materials such as fruit pits.
- Cleaning: Hand wash only and dry immediately after use. The exposed carbon steel edge will develop a natural patina over time.
- Sharpening: Best maintained on quality whetstones.
MADE IN JAPAN
HRC: 61–63
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Gyuto
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
195mm |
|---|---|
| Blade Height |
47mm |
| Edge |
50/50 |
| Handle |
Birch Burl |
| Knife Total Length |
345mm |
| Weight |
175g |
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