This knife was labeled "2nd rate" by the knife maker. There are minor imperfections like surface scratches or imperfect kanji stamps. There is nothing happening with this knife that would sacrifice performance. For more information about this knife please call 1-902-370-2470 or email andrew@thecooksedge.com

Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.

Carbon Steel Knife Care

Knife Specs: 

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue #1
  • HRC: 62~63
  • Edge Length: 214 mm
  • Height at heel: 52.05 mm
  • Distal Taper Heel: 3.68 mm
  • Distal Taper Mid: 2.18 mm
  • Distal Taper Tip: 0.49 mm
  • Weight: 209 grams 
  • Handle: Octagonal Ebony 
  • Shape: Gyuto
  • Finish: Damascus
  • Cladding: Soft Iron  
  • Construction: 3 Layer Hand Laminated
  • Edge bevel: 50/50
  • Knife Line: Komorebi
  • Blacksmith: N/A
  • Maker: Hatsukokoro
  • Sharpener: N/A
  • Place of Origin: Japan

Hatsukokoro Komorebi Damascus Blue#1 Gyuto 210mm (scratch and dent)

Regular price $725.00
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This knife was labeled "2nd rate" by the knife maker. There are minor imperfections like surface scratches or imperfect kanji stamps. There is nothing happening with this knife that would sacrifice performance. For more information about this knife please call 1-902-370-2470 or email andrew@thecooksedge.com

Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.

Carbon Steel Knife Care

Knife Specs: 

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue #1
  • HRC: 62~63
  • Edge Length: 214 mm
  • Height at heel: 52.05 mm
  • Distal Taper Heel: 3.68 mm
  • Distal Taper Mid: 2.18 mm
  • Distal Taper Tip: 0.49 mm
  • Weight: 209 grams 
  • Handle: Octagonal Ebony 
  • Shape: Gyuto
  • Finish: Damascus
  • Cladding: Soft Iron  
  • Construction: 3 Layer Hand Laminated
  • Edge bevel: 50/50
  • Knife Line: Komorebi
  • Blacksmith: N/A
  • Maker: Hatsukokoro
  • Sharpener: N/A
  • Place of Origin: Japan

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