Overview

The Hatsukokoro VG-XEOS Kurozome Damascus Gyuto 210mm combines a versatile Japanese chef-knife profile with a fully polished Damascus blade. Flowing layers across the blade face create a distinctive pattern, while the pointed tip and gently curved edge suit detailed prep and everyday slicing. Supplied without a handle, it is a starting point for a custom knife build.

Blade only: a handle is not included. A compatible handle must be securely fitted before the knife is used in the kitchen. Choosing your own handle lets you tailor the finished knife's feel, balance, and appearance.

Common Questions

What can I use a 210mm gyuto for? Once properly handled, a gyuto works as an all-purpose chef's knife for vegetables, herbs, fruit, and boneless meat or fish. Its pointed tip is useful for precise cuts, and the curved section of the edge accommodates gentle rocking motions.

Does this blade come ready to use? No. This is the blade-only version with an exposed tang. A handle is not included, and handle fitting must be completed before kitchen use. Check compatibility with the blade's tang when selecting a handle.

Is VG-XEOS stainless? Yes. The VG-XEOS stainless core is paired with stainless Damascus cladding. It needs less rust prevention than a fully reactive carbon-steel knife, but should still be hand washed and dried immediately after use.

How does this differ from a kiritsuke gyuto? This gyuto has a conventional curved tip profile. A kiritsuke gyuto has an angular k-tip. Both are versatile kitchen shapes; this listing is the regular gyuto shown in the photos.

Specifications

Brand: Hatsukokoro

Knife Type: Gyuto

Core Steel: VG-XEOS stainless steel

Cladding: Stainless Damascus

Finish: Kurozome Damascus; fully polished blade

Nominal Blade Length: 210 mm

Edge: Double bevel

Handle: Not included; blade only

Country of Origin: Japan

Care

Securely fit a suitable handle before use. Hand wash with mild soap, dry immediately, and store with the edge protected. Use wood or a knife-friendly cutting surface such as a Hasegawa cutting board. Avoid bones, frozen food, hard pits, and sideways pressure through a cut. Maintain the edge with suitable whetstones as needed.