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Hatsukokoro x Yauji ginsan damascus gyuto 210mm

Hatsukokoro x Yauji ginsan damascus gyuto 210mm

Regular price ¥50,000 JPY
Regular price Sale price ¥50,000 JPY
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The Hatsukokoro damascus gyuto knife is crafted by renowned blacksmith Yoshihiro Yauji in Echizen, Japan. Its core steel, Ginsan/Silver#3, is lauded as one of the finest stainless steels due to its sharpenability akin to carbon steel, delivering an enjoyable user experience. This full stainless construction makes it an easy-to-maintain option for professional and home chefs. Complemented by an octagonal monowood ebony handle, this knife exemplifies craftsmanship.

❖ Yoshihiro Yauji, an exceptional blacksmith from Takefu Knife Village, Japan, honed his skills under master blacksmith Hideo Kitaoka. Born in 1983, Yauji developed a passion for steel tools, particularly knives, viewing them as the "starting point of mankind". After a 15-year apprenticeship, Yauji-san commenced independent knife production in 2019, undertaking all forging, grinding, and sharpening processes himself.

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Brand: Hatsukokoro
Blacksmith: Yoshihiro Yauji
Location: Echizen, Japan
Knife type: damascus gyuto

Construction type: sanmai
Cladding: stainless
Core steel: Ginsan / Silver#3
HRC: 61-62
Steel type: stainless

Overall length: 355mm
Blade length (heel to tip): 210mm
Blade height at heel: 49mm
Spine thickness at handle: 3.0mm
Spine thickness at heel: 2.4mm
Spine thickness at middle: 1.7mm
Spine thickness 1cm from the tip: 0.9mm
Weight: 174g

Edge/bevel: 50:50
Handle: octagonal mono ebony
Hand orientation: ambidextrous
Saya/ sheath: Not included

Note: Japanese knives, like this Hatsukokoro ginsan damascus gyuto knife, benefit from a little extra attention. Check out our care instructions to keep your knife in great shape.

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Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Shipping & Returns

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

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