Overview

The Hatsukokoro Saihyo SG2 Damascus Kiritsuke 210mm with Mono Olive Handle is a thin, refined Japanese kiritsuke-gyuto built for cooks who want stainless convenience with high-end cutting feel. The Saihyo line—named for “diamond dust”—pairs an SG2 powdered stainless core with bright stainless Damascus cladding for strong edge retention, corrosion resistance, and a polished, eye-catching finish.

This 210mm kiritsuke is an excellent all-purpose chef knife for vegetables, herbs, boneless proteins, and precision slicing. Compared with a standard gyuto, the kiritsuke-style tip gives you a more aggressive point for finer work, while the overall profile still works as a daily driver in the kitchen. The mono olivewood octagonal wa handle gives the knife a warm, classic look and keeps the overall feel light and nimble in hand.

For shoppers comparing dimensions, it helps to be specific: this knife is sold as a 210mm kiritsuke, which refers to the blade class and heel-to-tip length, while the actual cutting edge is slightly different than the nominal size. In practice, this knife offers the reach of a true 210-class blade with very thin geometry and a precise, laser-like feel on the board.

Common Questions

Q: What is this knife best used for?

A: This kiritsuke is best as an all-purpose prep knife. It handles slicing onions, portioning proteins, chiffonading herbs, trimming vegetables, and detail work at the tip very well. If you want one Japanese knife that feels more precise and a little more aggressive than a santoku, a 210mm kiritsuke is a strong choice.

Q: Is this knife suitable for home cooks?

A: Yes. It is especially appealing for home cooks who want premium Japanese performance without the added upkeep of reactive carbon steel. SG2 is stainless, holds an edge very well, and the thin grind gives the knife that crisp, high-performance feel enthusiasts look for.

Q: How do I care for a high-end SG2 Damascus kiritsuke?

A: Hand wash only, dry it right after use, and avoid bones, frozen food, hard squash, pits, and twisting cuts. Use a knife-friendly board such as a Hasegawa Pro Cutting Board. For routine maintenance, light stropping on a Tokushu Knife leather strop helps keep the edge performing at a high level.

Specifications

Core Steel: SG2 / R2 powdered stainless steel

Cladding Type: Stainless Damascus clad, sanmai construction

Blade Length (Listed): 210mm

Actual Blade Length (Heel to Tip): Approximately 208mm

Actual Edge Length: Approximately 218mm

Blade Height at Heel: 47mm

Overall Length: Approximately 354–360mm

Spine Thickness (Heel): Approximately 1.9–2.1mm

Spine Thickness (Mid): Approximately 1.7–1.8mm

Weight: Approximately 132–138g

Handle Material: Mono octagonal olivewood handle

Hardness (HRC): Approximately 62–64 HRC

Bevel: Double bevel, 50/50

Origin: Seki, Japan