| Blade Length |
180 mm |
| Total Length |
322 mm |
| Steel |
VG-10 Stainless
|
| Handle |
Maple
|
| Ferrule |
Red Maple |
| Rockwell |
62-63
|
| Height Spine to heel |
45 mm |
| Width at Spine |
2.38 mm |
| Weight |
141 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 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.
