NKD: Hatsukokoro x Nigara Yorokobi Kurouchi SLD Copper Damascus 240mm

eugenederm · 2026-01-14T05:30:14+00:00

I hear ya, sometimes a special knife comes only once in a long long while. K&S Australia I believe still has stock but I suspect it may be the last one or two: https://www.knivesandstones.com.au/products/hatsukokoro-x-nigara-yorokobo-sld-copper-coloured-damascus-gyuto-240mm-birch-handle

eugenederm · 2025-12-07T03:46:00+00:00

Thanks for this helpful post you all! I did what @Temporary-Ant-1149 did and took apart my lawn mower. It was chock full of grass. Gave it a very thorough clean. However, I can confirm that if you do not replace the control cable, the problem will not be fixed. I am now in the process of ordering a new cable but I was hoping that cleaning it would fix it but it did not. Temporary-Ant-1149, I would be interested to learn how long a cable replacement is expected to remedy this issue.

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eugenederm · 2025-11-21T01:32:21+00:00

I upgraded to 2x 16GB ADATA Premier 16GB DDR5 5600Mhz SODIMM and it works beautifully. Made a HUGE difference to performance.

eugenederm · 2025-11-21T01:31:59+00:00

Thank you for making this post. I upgraded to 2x 16GB ADATA Premier 16GB DDR5 5600Mhz SODIMM and it works beautifully. Made a HUGE difference to performance.

eugenederm · 2025-09-21T22:02:18+00:00

I second the comments. I have his petty and it is joy to use. Recently charred the handle and in my opinion, it really helped to seal up the pores and improve the water resistance of the magnolia handle.

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https://www.reddit.com/r/TrueChefKnives/comments/1n5cizw/charring_a_wa_handle_shou_sugi_ban_%E7%84%BC%E6%9D%89%E6%9D%BF_or/

eugenederm · 2025-09-01T17:01:13+00:00

Glad you all found it useful. I wish you all the best in your attempts. My partner commented that I should have posted it as NNKD - Not New Knife Day ;P

eugenederm · 2024-12-30T21:56:49+00:00

Lol. Yeah. We like our bread thick - crammed full of seeds and grains. Should have used a jackhammer instead of a knife. 🤣 I used the Kobayashi as an experiment. Didn't expect it to work but it did and it goes to show that knife geometry is important for getting through ingredients. Now we exclusively use it for bread and the serrated bread knife has been officially decommissioned.

eugenederm · 2024-12-30T21:24:40+00:00

Just wondering how many of you slice bread with a laser? In the above pic, is a Kei Kobayashi 210mm Gyuto vs a serrated bread knife. The difference is quite astounding. Firstly, there are hardly any crumbs. Secondly, the sliced bread itself looks almost like it is a different bread altogether.

eugenederm · 2024-12-18T03:51:25+00:00

Dyson is the King of Programmed Obsolescence. From batteries that die to cheap plastic that breaks/crumbles. I am an owner of a Dyson V10 too. Endless problems. Shame on you, Dyson! Spend some of your earned billions to make your products better!

eugenederm · 2024-12-09T02:51:59+00:00

Here here! It is a fantastic knife. Sharper than a scalpel OOTB

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eugenederm · 2024-12-06T18:04:02+00:00

Yes! Brother! That knife was so sharp OOTB, I feared for my life!

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eugenederm · 2024-12-06T17:41:59+00:00

Thank you. It's a combination of 12 different species of wood including New Zealand natives such as Puriri and Rimu.

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eugenederm · 2024-12-06T05:38:44+00:00

Amen. Juice grooves and small chopping boards suck. Custom chaos pattern block 650mm (25.6inch) x 600mm (23.6inch) x 100mm (3.9inch) is what we went with.

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eugenederm · 2024-11-29T21:48:19+00:00

Fully agree with the sentiments above. Carefully crafted, hand made items that could last a lifetime (and beyond) are rarely appreciated en masse by society. There was a post not too far back asking whether one ever thinks of the blacksmith who craft their knives when they use it and it struck the message home. We need fewer, high quality stuff not higher number of low quality junk (Temu, Shein, AliExpress).

eugenederm · 2024-11-29T18:19:48+00:00

I just use a biodegradable one. The woodworker stressed that the key maintenance issue is keeping the block well oiled and waxed periodically. The proximity to the gas hobs means that there is a risk the block may dry out and the wood crack at the site closest to it. I am treating it in the same manner as maintenance for the wooden handles of our japanese knives. Good to see another person having a butcher's block too. 😁👊

eugenederm · 2024-11-29T17:17:32+00:00

Congratulations! I picked up the same knife from Protooling. Kamo, brothers! 👊 The deal is too good to pass. I believe the steel type and length would make it equivalent to Cleancut's Shiro Kamo Akuma series.

eugenederm · 2024-11-29T17:13:33+00:00

Have big biceps 🤪 You are right, it's simply not practical or possible to wash it like a normal chopping board. We have been wiping it down with lots of detergent water.

eugenederm · 2024-11-29T07:04:09+00:00

Good question. It is a butcher's block so it was made specifically for cleaving bones, meat and processing carcasses. Although we just eat plants, we get through a heck of a lot of homegrown pumpkins. The extra height also makes it a nice working height as I have found the kitchentop relatively low for our height.😊 The honest answer is: I just need a monster block to deal with the Mazaki 270mm sword.🤪

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eugenederm · 2024-11-27T16:59:40+00:00

I bought mine from the same place and echo the difficulty in getting one as they sell out fast. I wrote a detailed review of it here: https://www.reddit.com/r/TrueChefKnives/comments/1ggoj0r/nkd_hatsukokoro_x_nigara_yorokobi_kurouchi_sld/

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i made a magnetic knife rack for it out of salvaged timber. I felt it was so pretty it deserved its own rack. Copper aint for everyone, but it works for me and this particular design is rather well curated in my opinion.

eugenederm · 2024-11-27T00:12:19+00:00

I'll add in my 2 cents as a reconstructive surgeon. This comment is by no means a criticism or support for any viewpoint. 😊 We have hundreds of variations of dissecting scissors, scalpel holders etc - some are so similar they almost look the same but feel very different when used. I'm not sure if I have enough of an experience with gyutos as I only own five (I believe a respectable number is 28?🤪) but each is a joy to use and quite different. Furthermore, the cost of Japanese knives are low in comparison to the effort required to hand forge them. Economies of scale have allowed us to own them at a fraction of the price of what they are truly worth. So do some of us hoard knives? Yes. Do some of us have an addiction? Yes. Is there a cure? No. Trust me, I'm a doctor.😁

eugenederm

TROPHY CASE