Hatsukokoro Ryuhyo Rainbow Damascus Gyuto 210mm

The Hatsukokoro Ryuhyo Rainbow Damascus Gyuto 210mm is a Japanese chef’s knife for everyday preparation, from chopping vegetables and herbs to slicing boneless meat and fish. Its SG2 powdered stainless steel core offers strong edge retention, while the rainbow Damascus finish gives the blade a distinctive appearance.

The gyuto is the Japanese counterpart to a Western chef’s knife. At 210mm, it offers enough length for slicing larger ingredients while remaining manageable for smaller preparation tasks. It is a versatile choice as your main kitchen knife, whether you cook professionally or at home.

This Ryuhyo features a thin blade and fine tip suited to controlled, precise cutting. The double bevel edge accommodates both left and right handed users. A Wenge handle with a buffalo horn collar completes the knife, pairing dark wood with the colourful blade.

Steel and Construction

The cutting core is made from SG2, a powdered stainless steel developed by Takefu Special Steel in Japan. Its combination of wear resistance and corrosion resistance makes it well suited to a chef’s knife used regularly in the kitchen.

Powder metallurgy produces a fine, uniform steel structure. In practical terms, SG2 offers the ability to take a fine edge and retain it through repeated preparation, with the convenience of stainless steel care.

The SG2 core is clad in stainless Damascus steel. The rainbow colour is created through electroplating, giving the patterned blade its distinctive surface finish. The layered Damascus pattern and the applied colour are separate features of the blade’s construction and appearance.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry thoroughly before storing. Do not put the knife in the dishwasher or leave it soaking. Stainless steel still requires proper care to prevent corrosion.

To preserve the rainbow finish, avoid abrasive pads, scouring powders and metal polish. Abrasive cleaning or thinning the blade can alter the coloured surface.

Use a wooden cutting board and avoid bones, frozen food and other very hard ingredients. Do not twist the blade while it is in the food or use the tip for prying. Maintain the cutting edge with a suitable whetstone, taking care not to scratch the blade face.

Best for: Vegetables, herbs, boneless meat, fish and everyday kitchen preparation.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. A versatile stainless chef’s knife for cooks comfortable with careful cutting technique and basic Japanese knife care.

HRC: 63/64

Made in Japan.

Free shipping on orders over R1,500.