Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm
Hatsukokoro Hayabusa Damascus Gyuto 210 mm

Hatsukokoro Hayabusa Damascus Gyuto 210 mm

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$239.95
Regular price
$299.95
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$60 (21%)
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Product Information

Blade Length  210 mm
Total Length  360 mm
Steel  VG-10 Stainless
Handle  Maple 
Ferrule Red Maple 
Rockwell 62-63
Height Spine to heel  45 mm
Width at Spine  2.4 mm
Weight  149 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


The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the gyuto can do it all, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortably. The Blue core steel is incredibly easy to sharpen to hair popping levels, and being a touch thicker with more of a workhorse grind you don't need to be super worried about chipping, and with the stainless cladding you get all that performance with minimal exposed carbon to worry about rusting on you! 



 

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and boneless proteins.

 

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