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Hatsukokoro · Gyuto (Chef's Knife)
Hatsukokoro Shirasagi Shirogami #2 Gyuto 210mm
listed price$354 USD
at The Cook's Edge · Canada
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Every store, in USD
Price comparison
Lowest listed price first · every store converted to USD
| Retailer | Price | Shipping | Last checked | Store link |
|---|---|---|---|---|
🇨🇦The Cook's EdgeLowest listed price | $354 USDC$495 at the store · you pay in CAD | Shipping calculated at checkoutShips to US, CA, IL | Go to store |
These are product prices as the stores listed them at the check date shown, not delivered totals: shipping, taxes and import fees depend on where you live, and stock can change after a check. Prices in other currencies are converted at the European Central Bank rate of 30 Oct 2026. Each price was matched to this exact version of the knife, listed as in stock, and checked within the last 48 hours. How we check · Terms
Average price
Average listed price across all stores, one point per month, in USD
A new point is added on the 1st of each month.
Specifications
- Maker
- Hatsukokoro
- Blacksmith
- Toru Tomura
- Made in
- Kochi, Japan
- Steel
- White #2
- Hardness
- 61 HRC
- Cladding
- Iron
- Finish
- Kasumi
- Handle
- Japanese (wa)
- Blade length
- 200 mm
- Blade height at heel
- 45.4 mm
- Weight
- 240 g
- Bevel
- single
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What to know before you buy
About this knife
- Gyuto knives of this 210mm length are the usual size for a main kitchen knife.
- It has a Japanese-style (wa) handle: a handle without a metal bolster, set into the blade with a hidden tang.
- Shirogami #2 (White #2) is a carbon steel that rusts and stains if it is left wet, so it is wiped dry after every use.
Limits to know
- It is single-bevel: sharpened on one side only, made for one hand, and harder to sharpen well than a double-bevel knife.
- Carbon steel develops a patina and can rust; it is not for a knife that sits wet in the sink.
Written from this knife's catalog record (steel, handle, length, grind). Knife Fit has not tested it; see how we work.
Good to know for beginners
A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.
In the glossary: Gyuto · Shirogami #2 (White #2) · Japanese handle
Newest price check for this knife: . Catalog data last refreshed 2 Nov 2026. Knife Fit compares prices only and does not sell knives.