Chef's Knife

Chef's knife, or Gyuto, with a 21 cm blade. This knife has a maple handle. Its weight is exceptionally low: only 110 grams!

Steel: Semi-stainless SLD with 2 layers of stainless cladding (HRC: 60–62)
Blade length: 210 mm
Blade height: 49 mm
Blade thickness: 1.8 mm
Weight: 110 grams
Blade finish: Bright, lightly misted blade face against the mirror-polished core steel.
Handle: One-piece bubinga

This knife series is the result of close collaboration between Hatsukokoro and one of the largest and most highly regarded knife makers in Seki City, Japan. We are impressed by this series: its excellent SLD steel, beautiful finish and very thin blades, together with its very good price, earn our warmest recommendation.

SLD is a highly wear-resistant steel that retains its edge for a very long time, particularly when it is not polished too highly and the edge retains some tooth. We recommend finishing at 1,000 to 3,000 grit for sharpness, bite and long-lasting edge retention. SLD is SEMI-STAINLESS, which means it resists rust well but is not 100% stainless. Over time, the core steel will therefore darken slightly, creating a beautiful contrast between the core steel and the cladding.

Important:
Keep in mind that the edge is hard and thin. Take care not to subject it to stress, especially lateral stress. When using a Japanese knife with a thin blade, the edge must always be moving as you cut. Never press the blade through an ingredient while the edge is stationary. Do not twist or rock the blade to prise the ingredient apart.