Yorokobi SLD Kurouchi Damascus Gyuto 210mm (Blade Only)
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Semi-Stainless Steel*
Blade Material: SLD
Blade Finish: Mat Damascus
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: None ➛ Choose yours
Blade Length: 210mm
Heel Height: 48mm
Spine Thickness: 2.60mm tapered to 2.30mm
Weight: ~115
The Yorokobi 210mm Gyuto brings together the signature craftsmanship of Nigara Hamono and Hatsukokoro in a format that feels incredibly balanced for everyday serious cooking. More compact and agile than the 240mm versions, this size tends to hit that sweet spot where performance, comfort, and versatility all come together naturally.
Built around an SLD semi-stainless core, the blade offers the kind of performance enthusiasts usually chase in harder carbon steels, but with far less maintenance stress. Edge retention is excellent, toughness stays impressively stable, and the steel still sharpens with a very clean, refined feel on the stones. It’s a steel that performs hard without becoming overly delicate or demanding in daily use.
Visually, the Yorokobi series stands far away from standard production finishes. The darker forged upper section transitions into flowing Damascus layers with a contrasting textured bevel that gives the knife a raw but highly controlled appearance. There’s depth to the finish that changes depending on lighting and angle, making the blade feel more like a handcrafted piece than something mass produced.
As a 210mm Gyuto, this is easily one of the most versatile profiles available for both home cooks and professionals. Long enough to comfortably handle proteins, herbs, and larger vegetables, yet compact enough to stay nimble during faster prep work, it’s the kind of knife that naturally becomes the centerpiece of a kitchen setup. The grind keeps the blade thin and responsive through product while maintaining enough stability to inspire confidence during heavier tasks.
This is not a budget-oriented knife pretending to look premium. It’s a genuinely high-end collaborative piece built for people who appreciate the finer details — the finish work, grind quality, steel choice, and overall rarity behind a blade like this. Expensive, yes — but very intentionally so, and fully backed by the level of craftsmanship involved.
Kakushin can handle the blade-to-handle assembly for you at our shop. If you're new to the custom knife world and want to confirm the fit and sizing of a handle with a specific blade, feel free to reach out!
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Semi-Stainless Steel*
Blade Material: SLD
Blade Finish: Mat Damascus
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: None ➛ Choose yours
Blade Length: 210mm
Heel Height: 48mm
Spine Thickness: 2.60mm tapered to 2.30mm
Weight: ~115
The Yorokobi 210mm Gyuto brings together the signature craftsmanship of Nigara Hamono and Hatsukokoro in a format that feels incredibly balanced for everyday serious cooking. More compact and agile than the 240mm versions, this size tends to hit that sweet spot where performance, comfort, and versatility all come together naturally.
Built around an SLD semi-stainless core, the blade offers the kind of performance enthusiasts usually chase in harder carbon steels, but with far less maintenance stress. Edge retention is excellent, toughness stays impressively stable, and the steel still sharpens with a very clean, refined feel on the stones. It’s a steel that performs hard without becoming overly delicate or demanding in daily use.
Visually, the Yorokobi series stands far away from standard production finishes. The darker forged upper section transitions into flowing Damascus layers with a contrasting textured bevel that gives the knife a raw but highly controlled appearance. There’s depth to the finish that changes depending on lighting and angle, making the blade feel more like a handcrafted piece than something mass produced.
As a 210mm Gyuto, this is easily one of the most versatile profiles available for both home cooks and professionals. Long enough to comfortably handle proteins, herbs, and larger vegetables, yet compact enough to stay nimble during faster prep work, it’s the kind of knife that naturally becomes the centerpiece of a kitchen setup. The grind keeps the blade thin and responsive through product while maintaining enough stability to inspire confidence during heavier tasks.
This is not a budget-oriented knife pretending to look premium. It’s a genuinely high-end collaborative piece built for people who appreciate the finer details — the finish work, grind quality, steel choice, and overall rarity behind a blade like this. Expensive, yes — but very intentionally so, and fully backed by the level of craftsmanship involved.
Kakushin can handle the blade-to-handle assembly for you at our shop. If you're new to the custom knife world and want to confirm the fit and sizing of a handle with a specific blade, feel free to reach out!
Original: $572.85
-65%$572.85
$200.50Description
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Semi-Stainless Steel*
Blade Material: SLD
Blade Finish: Mat Damascus
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: None ➛ Choose yours
Blade Length: 210mm
Heel Height: 48mm
Spine Thickness: 2.60mm tapered to 2.30mm
Weight: ~115
The Yorokobi 210mm Gyuto brings together the signature craftsmanship of Nigara Hamono and Hatsukokoro in a format that feels incredibly balanced for everyday serious cooking. More compact and agile than the 240mm versions, this size tends to hit that sweet spot where performance, comfort, and versatility all come together naturally.
Built around an SLD semi-stainless core, the blade offers the kind of performance enthusiasts usually chase in harder carbon steels, but with far less maintenance stress. Edge retention is excellent, toughness stays impressively stable, and the steel still sharpens with a very clean, refined feel on the stones. It’s a steel that performs hard without becoming overly delicate or demanding in daily use.
Visually, the Yorokobi series stands far away from standard production finishes. The darker forged upper section transitions into flowing Damascus layers with a contrasting textured bevel that gives the knife a raw but highly controlled appearance. There’s depth to the finish that changes depending on lighting and angle, making the blade feel more like a handcrafted piece than something mass produced.
As a 210mm Gyuto, this is easily one of the most versatile profiles available for both home cooks and professionals. Long enough to comfortably handle proteins, herbs, and larger vegetables, yet compact enough to stay nimble during faster prep work, it’s the kind of knife that naturally becomes the centerpiece of a kitchen setup. The grind keeps the blade thin and responsive through product while maintaining enough stability to inspire confidence during heavier tasks.
This is not a budget-oriented knife pretending to look premium. It’s a genuinely high-end collaborative piece built for people who appreciate the finer details — the finish work, grind quality, steel choice, and overall rarity behind a blade like this. Expensive, yes — but very intentionally so, and fully backed by the level of craftsmanship involved.
Kakushin can handle the blade-to-handle assembly for you at our shop. If you're new to the custom knife world and want to confirm the fit and sizing of a handle with a specific blade, feel free to reach out!
