HATSUKOKORO Ryuhyo Kurozome SG2 Damascus Gyuto 240 mm tomatosharp

Gyuto 240 mm, HATSUKOKORO Ryuhyo SG2 Kurozome Damascus Gyuto

Name: Gyuto 240 mm, HATSUKOKORO Ryuhyo SG2 Kurozome Damascus Gyuto
Brand: Hatsukokoro
SKU: HK-RYUHYO-240G
Price: 4290.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

4 290,-

For those who want one knife for most things: meat, fish and vegetables.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Gyuto 240 mm, HATSUKOKORO Ryuhyo SG2 Kurozome Damascus Gyuto

4 290,-

Description

HATSUKOKORO Ryuhyo Kurozome SG2 Damascus Gyuto 240mm is a real piece of craft. A high-performance knife that is thin and light, with SG2 powder steel in the core.
The handle is ebony, and goes well with the mirror-polished Damascus pattern. A good length if you want a slightly larger knife for meat, fish or larger vegetables.

Made by

HATSUKOKORO · Amagasaki

Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.

All knives from HATSUKOKORO

Specifications

Knife type: Gyuto (chef's knife)
Region: Amagasaki
Steel: R2/SG2, powder steel (hsps)
Blade length: 240 mm
Handle: Ebony
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): HK-RYUHYO-240G
Weight: 179 g

About the knife type: Gyuto (chef's knife)

A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.

The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.

See all knife types

About the steel: R2/SG2

A high-quality powder metallurgy stainless steel with high carbon and alloy content. Gives sharpness, wear resistance and corrosion resistance. Clean and dry after use; avoid long exposure to moisture. Does not develop a patina.

Care: easy care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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