Overview

The Hatsukokoro Ryuhyo SG2 Damascus Migaki Kiritsuke Gyuto 210mm combines a thin stainless blade, a precise k-tip, and a mono olive wood wa handle. It is an all-purpose Japanese chef's knife for slicing boneless meat, preparing fish, and working through everyday vegetables with controlled, clean cuts.

SG2 powdered stainless steel forms the cutting core, supported by stainless Damascus cladding. The polished migaki finish reveals the layered pattern across the blade, while the olive wood handle adds warm color and natural grain. Its octagonal shape gives your fingers clear reference points when adjusting your grip.

This kiritsuke gyuto rewards push cuts and long slicing strokes. Use the fine tip for tasks such as scoring and trimming, keeping your movements light and deliberate. The 210mm size offers useful reach for daily prep while remaining manageable on a home kitchen cutting board.

Common Questions

Is this a traditional single-bevel kiritsuke?

No. This is a double-bevel kiritsuke gyuto: an all-purpose chef's knife with an angled k-tip. Its even edge works for both right- and left-handed cooks.

Is the Ryuhyo SG2 suitable for home cooks?

Yes. It suits home cooks who want a light, precise knife and are comfortable treating a fine edge with care. Use it for vegetables, fish, and boneless meat. Choose another tool for bones, frozen foods, and prying.

Does SG2 stainless steel rust?

SG2 resists corrosion, but prolonged moisture and food residue can still cause staining. Hand wash after use and dry the blade and handle promptly. Never soak the knife or put it in a dishwasher.

Why can the measured edge be longer than 210mm?

The 210mm designation is the nominal size. Examples of this model measure approximately 218–219mm along the cutting edge. Small differences in dimensions and weight are normal between individual knives.

Care and Sharpening

Work on wood or a soft synthetic surface, such as a Hasegawa cutting board. Avoid twisting the blade during a cut, dragging the edge sideways, or forcing the tip into hard ingredients. Store the knife with the edge protected.

Maintain the edge with suitable whetstones and light stropping as needed. Our Tokushu Knife leather strop is useful between sharpenings, and our knife sharpening service offers professional edge preparation.

Specifications

Brand: Hatsukokoro

Series: Ryuhyo

Knife Type: Kiritsuke gyuto / k-tip chef's knife

Core Steel: SG2 / R2 powdered stainless steel

Cladding Type: Stainless Damascus, san-mai construction

Finish: Migaki / polished Damascus

Nominal Blade Length: 210mm

Cutting Edge Length: 218–219mm

Overall Length: 360mm

Blade Height at Heel: 47–48mm

Spine Thickness at Heel: 1.9mm

Spine Thickness at Mid: 1.7mm

Weight: 132–134g

Handle Material: Mono olive wood, octagonal wa handle

Hardness: 62–64 HRC

Edge: Double bevel, 50/50

Country of Origin: Japan

Measurements are approximate. Wood grain and Damascus patterns vary from knife to knife.