Hatsukokoro Kujaku V-Toku2 Rainbow Damascus Gyuto 210mm
R5,800.00
Hatsukokoro
Hatsukokoro works with a wide variety of artisans outside Osaka, Japan, from blacksmiths, Handle makers, and Master knife sharpeners.
V-Toku 2 / Stainless Steel Clad:
The knife is made from V-Toku 2 Carbon Steel, clad in Stainless Steel. V-Toku 2 is a high-carbon steel known for its excellent hardness, edge retention, and ease of sharpening. It can take a razor-sharp edge and hold it for a long time, making it ideal for precision kitchen work. The exposed V-Toku 2 core is a reactive carbon steel, so proper care and maintenance are essential to prevent rust.
It’s recommended to wipe your blade regularly while working, especially when cutting acidic ingredients like onions, tomatoes, or citrus. After use, always wash and dry your knife thoroughly. Using paper towels is best, as they absorb moisture effectively. Over time, the exposed carbon core will develop a patina — a natural dark layer that helps protect the blade and gives it unique character.
Like most Japanese knives, this blade is made from harder steel than typical Western knives. While this allows for superior sharpness and edge retention, it also makes the blade more delicate. Avoid cutting through bones, frozen foods, or hard materials like butternut stems and lemongrass to prevent chipping
HRC: 63:64
MADE IN JAPAN
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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 |
210mm |
|---|---|
| Blade Height |
45mm |
| Edge |
50/50 |
| Handle |
Walnut with Buffalo Horn Collar |
| Knife Total Length |
355mm |
| Weight |
168g |
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