240mm Hatsukokoro Yorokobi SLD Wa Gyuto

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. They are best honed with leather strops and sharpened on high-grit waterstones.

H & K’s house brand is called Hatsukoro. The brand is supplied by a handful of manufacturers from different notable knifemaking regions such as Seki, Tosa and Sanjo. 

Location: Amagasaki, Japan

Line: Yorokobi

Construction: San mai

Edge Steel: SLD (HRC~62)

Cladding: Damascus

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal rosewood with ebony ferrule made my Tim Roland 

Weight: ~138g

Blade Length: ~240mm

Overall Length: NA

Thickness at Heel: ~3.7mm

Blade Height: ~48.8mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.