Yorokobi SLD Damascus Gyuto 200 mm

Hatsukokoro Yorokobi

Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. 

The Yorokobi series is a true testament to the harmony of utility and beauty. Crafted fir kine cooks and knife enthusiasts alike, these knives boast a durable SLD steel core, offering excellent edge retention and ease of sharpening. The captivating copper-layered damascus finish adds a touch of class to and otherwise workhorse blade. Choose Yorokobi for a seamless blend of performance, resilience, and elegance in your culinary arsenal!

The Knife

At first sight this knife looks like it might have more show than go, but that couldnt be further from the truth. Immediately upon picking this knife up the heavy stabilized handle fills out your hand and your fingers get a sturdy grip on the polished, but thick tang. The super comfortable grip is contrasted by a heavy distil taper giving the knife great balance in hand, and the thin tip offers great precision for fine tip work, though the overall weight and profile of the knife make it an excellent chopper and push cutter. SLD is a tough steel, but these are still ground quite thin behind the edge and at the tip, so we do advise caution when working around bones or other hard ingredients!

The gyuto is the Japanese equivalent of the western chef's knife. The gyuto differs from the chef's knife as they usually have a much flatter profile that while can still be used in a rocking motion, excels in a push cut or chopping motion. Designed to be an all purpose knife that can slice, dice, chop, and rock there isn't a task in the kitchen a gyuto cant handle and its the first shape we recommend people add to their collection.

**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.