Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm

Hatsukokoro Hayabusa AO Migaki Santoku 180 mm

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$206.95
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$229.95
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Product Information

Blade Length  180 mm
Total Length  334 mm
Steel  Aogami Super
Handle  Bubinga
Ferrule n/a
Rockwell 62-63
Height Spine to heel  45 mm
Width at Spine  1.7 mm
Weight  135 g
Bevel  Double (50/50)

The Blacksmith 

Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. 

The Hayabusa series is a new offering from Hatsukokoro and we are so excited to have them in the shop! This line comes to us from Seki City, Gifu Prefecture, Japan – imbued by its Falcon namesake, these knives are super light and thin, putting them on the laser-y side for sure. They have a curvier profile, making them great for rocking through ingredients, like herbs and garlic. Excellent value, factory made knives – perfect choice for the working chef or home cook who does not want to break the bank.


The Knife

Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.


Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies, parmesan rinds, woody stems or anything other than fruits, vegetables and proteins.

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