Hatsukokoro Ryuhyo SG2 Damascus Kiritsuke Gyuto 210mm (BLACK SERIES)

Hatsukokoro , Ryuhyo Black Series The Ryuhyo Kurozome (translates as "Flowing Ice") showcases a striking black acid-etched Damascus finish that gives the blade a bold, dramatic presence. Its thin grind translates into a cutting experience that is sharp, smooth, and effortlessly balanced. Crafted from premium SG2 powdered stainless steel, the Ryuhyo delivers outstanding edge retention, excellent wear resistance, and strong corrosion protection, making it a reliable choice for both professional kitchens and serious home cooks. The Ryuhyo standout pairs its SG2 Black Damascus with a whisper-thin grind ( V-Grind), creating a blade that feels almost weightless in hand. The V-grind also enhances performance by improving food release, reducing drag, and maintaining a sleek profile, allowing the flowing Damascus pattern to remain uninterrupted across the blade. Produced in Seki by skilled artisans—from forging to handle making and final sharpening—it’s a testament to how precision machine-forging can rival traditional hand-forged craftsmanship. Lightweight, razor-sharp, and undeniably elegant. **Knife Specs:** Brand: Hatsukokoro Knife Type: Kiritsuke Gyuto Blade Construction: Damascus Grind: Double-edged Blade (50/50 Grind) Hagane (Core Steel): R2/SG2 Jigane (Cladding): Nickel Damascus Hardness: 63 HRC Blade Length (heel-to-tip): 210mm (8.3") Blade Height (at heel): 47mm Spine Thickness Above heel: 2.2mm Weight : 156g Handle Shape: Full Ebony (Octagonal) **Care Instructions:** SG2 stainless steel is a premium powdered steel known for its exceptional hardness, edge retention, and resistance to corrosion, making it a top choice for high-performance kitchen knives. To maintain SG2 stainless steel knives, it’s essential to hand wash them with mild soap and water, then immediately dry them to prevent water spots or potential corrosion. Avoid cutting on hard surfaces like glass or granite, and store the knife in a sheath or on a magnetic strip to protect the blade.To maintain the blade’s edge and its lifespan, avoid chopping bones and frozen foods.