Overview

The Kenshiro Hatono SG2 Kurozome Damascus Kiritsuke Gyuto 210mm pairs an SG2 powdered stainless-steel core with stainless Damascus cladding. The dark Kurozome finish brings contrast to the layered blade, complemented by an octagonal Japanese wa handle.

The nominal 210mm kiritsuke gyuto is intended for general kitchen preparation, from vegetables to boneless meat and fish. Its angular K-tip supports precise tip work. It offers a stainless alternative to Hatono's Aogami Super line for cooks who want a less reactive cutting edge.

Kenshiro Hatono works in Echizen, Fukui, Japan. He established Hatono Hamono Kobo in 2024 after joining Kamo Hamono in 2014.

Common Questions

What is this kiritsuke gyuto best used for?

Use it as a general-purpose chef's knife for vegetables and boneless meat or fish. The 210mm nominal blade provides room for longer slices and larger ingredients.

Is this knife stainless?

The SG2 core and stainless cladding resist corrosion, but the knife still needs hand washing and prompt drying. Do not leave it soaking or put it in a dishwasher.

Does it come with a handle?

Yes. This listing includes an octagonal Japanese wa handle fitted to the knife.

Specifications

Maker: Kenshiro Hatono / Hatono Hamono Kobo

Model: KH-013

Core Steel: SG2 powdered stainless steel

Cladding Type: Stainless Damascus

Blade Length: 210mm nominal

Blade Profile: Kiritsuke gyuto with K-tip

Finish: Kurozome (black-dyed) Damascus

Bevel: Double bevel

Handle Style: Octagonal Japanese wa handle

Origin: Echizen, Fukui, Japan

Care

Hand wash with mild soap, dry immediately and store with the edge protected. Use a soft cloth or nonabrasive sponge to help preserve the decorative finish. Use a knife-friendly wooden or synthetic cutting board. Avoid bones, frozen food, prying and twisting the edge inside a cut. Sharpen with waterstones when needed.