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Home | Japanese Kitchen Knives | Hatsukokoro Hayabusa 210mm Gyuto VG10 Tsuchime San Mai Ebony Handle

Hatsukokoro Hayabusa 210mm Gyuto VG10 Tsuchime San Mai Ebony Handle

€151,62
€151,62
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Hatsukokoro Hayabusa 210mm gyuto with stainless clad VG10 stainless steel with tsuchime hammer marked finish and an octagonal ebony wood handle.

These are be a great introduction to Japanese knives for those who can follow a few guidelines.  This line would also be an ideal work horse for a busy professional who needs an affordable stainless. The VG10 stainless steel in the core has a nice blend of stain resistance, toughness, and edge life while being ground thin behind the edge for smooth cutting. 

Due to the thin edges please avoid cutting hard items or twisting or rolling the edge sideways in a cut. 

 

Brand: Hatsukokoro Hayabusa
Smith:
Sharpener:
Producing Area:
Profile: Gyuto
Size: 210mm
Blade Type: Stainless Steel
Steel Type: VG10
Handle: Ebony Wood
Total Length: 350mm
Handle Length: 134mm
Handle to Tip Length: 216mm
Blade Height: 44mm
Edge Length: 203mm
Thickness: 2mm
Weight: 152g
Hand Orientation: Ambidextrous
HRC:

*Measurements are taken from random sample and each knife may vary

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Hatsukokoro Hayabusa 210mm Gyuto VG10...

€151,62
€151,62
Sold Out