Overview

The Hatsukokoro Ryuhyo SG2 Migaki Damascus Gyuto 210mm with Carbon Fiber Handle pairs thin, agile cutting geometry with premium powdered stainless steel and a striking modern handle. Ryuhyo means “drift ice,” a fitting name for the bright flowing Damascus pattern that moves across the polished blade.

At the core is SG2, also known as R2, a fine-grained powder stainless steel valued for excellent edge retention, corrosion resistance, and its ability to take a highly refined edge. Stainless Damascus cladding and a crisp migaki polish give the blade visual depth while keeping daily care straightforward. The approximately 2mm spine at the heel and thin grind create an efficient, laser-like feel through vegetables, herbs, and boneless proteins.

The 210mm gyuto profile offers a versatile balance of reach and control for everyday prep. This Tokushu configuration is fitted with an octagonal carbon fiber wa handle for a lightweight, stable, contemporary finish that complements the blade’s polished Damascus pattern.

Why We Like It

SG2 powdered stainless core delivers strong edge retention with low-maintenance care.

Thin gyuto geometry moves cleanly through produce and boneless proteins.

Migaki Damascus finish gives each blade a distinctive drift-ice appearance.

Carbon fiber wa handle adds durability, stability, and a premium modern presentation.

The 210mm size is maneuverable enough for home kitchens while offering professional reach.

Common Questions

Is SG2 stainless?

Yes. SG2 is a powdered stainless steel with excellent corrosion resistance. Hand wash and dry the knife after use; never put it in a dishwasher.

What is a 210mm gyuto best used for?

A gyuto is a versatile Japanese chef’s knife suited to vegetables, herbs, fruit, boneless meat, and fish. Avoid bones, frozen food, and twisting cuts.

Is the Damascus pattern functional?

The stainless Damascus cladding protects the SG2 core and gives the blade its flowing visual pattern. The polished migaki finish emphasizes the contrast between layers.

How should I maintain the edge?

Use a wood or quality synthetic cutting board, refresh the edge with a leather strop, and sharpen on whetstones when needed. SG2 responds well to fine finishing stones but should not be honed aggressively on a coarse steel rod.

Specifications

Brand: Hatsukokoro

Series: Ryuhyo

Knife Type: Gyuto / Japanese chef’s knife

Listed Blade Length: 210mm

Actual Edge Length: 218mm

Blade Height at Heel: 48mm

Spine Thickness at Heel: 2.0mm

Core Steel: SG2 / R2 powdered stainless steel

Cladding: Stainless Damascus

Construction: San-mai

Finish: Migaki / polished Damascus

Hardness: Approximately 62–64 HRC

Edge: Double bevel, approximately 50/50

Handle: Octagonal carbon fiber wa handle

Hand Orientation: Ambidextrous

Origin: Japan

Measurements are representative and may vary slightly from knife to knife.