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Home | New Kitchen Knives | Hatsukokoro Hayabusa 150mm Honesuki Kaku HAP40 Walnut Handle

Hatsukokoro Hayabusa 150mm Honesuki Kaku HAP40 Walnut Handle

£180.41
£180.41
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READ IMPORTANT DELIVERY OPTION INFORMATION

We are happy to have these high performance knives from Hayabusa in our lineup, great for busy professionals and home cooks who are looking for long edge life and can look after a moderately non stainless knife. 

These knives have a stainless cladding over a high alloy HAP 40 core with a walnut wa-style handle. The core can rust if left wet or with food on it so please dry off after use and washing, with use over time it will develop a dark patina. 

HAP 40 made by Hitachi's Yasugi Specialty Steels is a high alloy powder metal with exceptionally excellent edge holding and toughness. HAP 40 is not a stainless alloy but rusts slowly given it's rich alloy composition, sometimes referred to as 'semi-stainless'.

Butchery Knife

Built for tough butchery work.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Semi-stainless

Reacts very slowly with regular use.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Kaku

The Honesuki Kaku is a Japanese poultry boning knife in the Kansai style, featuring a stiff, triangular blade and pointed tip. Designed for breaking down whole chickens, it excels at navigating joints and tight spaces with precision. Its rigid spine and fine tip give it strength and accuracy, making it ideal for separating meat from bone without excess flex.

Listed Length:
Total Length: 285
Edge Length: 150mm
Heel Height: 39mm
Spine Thickness: 2mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: HAP40
Steel Hardness (HRC): 65-67
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Walnut Buffalo Horn Ferrule Octagonal

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

£37.59
£37.59
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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

£55.63
£55.63
Sold Out
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

£61.64
£61.64
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

£43.60
£43.60
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

£51.12
£51.12
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

£30.07
£30.07

HAP40

Carbon (C): 1.20–1.35% | Chromium (Cr): 3.7–4.7% | Molybdenum (Mo): 4.6–5.4% | Tungsten (W): 5.6–6.4% | Vanadium (V): 2.8–3.3% | Cobalt (Co): 7.5–8.5%

HAP40 is Hitachi’s PM high‑speed steel delivering extreme hardness (~64–67 HRC) and superb wear resistance with workable toughness. It takes and holds a very fine edge for a long time; best in thin, high‑performance kitchen knives and fine slicers where edge life is paramount.

About Hatsukokoro


Hatsukokoro curates knives from skilled blacksmiths across Japan, bringing diverse regional styles under one name. “Hatsukokoro” means “First Heart,” reflecting a focus on foundational craftsmanship and quality. Instead of forging in-house, they partner with trusted makers to offer a wide variety of blades—each finished and sharpened to the brand’s high standards. Whether sourced from Tosa, Sakai, or Sanjo, Hatsukokoro knives emphasize thoughtful design, practical performance, and consistent quality. It’s a brand for cooks who appreciate variety, craftsmanship, and well-selected tools from across Japan’s knifemaking regions.

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