Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm
Hatsukokoro Hayabusa Petty 150 mm

Hatsukokoro Hayabusa Petty 150 mm

Sale price
$287.95
Regular price
$319.95
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$32 (11%)
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Out of stock

Product Information

Blade Length  150mm
Total Length  275mm
Steel  Aogami (Blue #2)
Handle  Stabilized Birch 
Ferrule G10 Spacer 
Rockwell 62-63
Height Spine to heel  28mm
Width at Spine  2mm
Weight  79g
Bevel  Double

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. Rainbow damascus is not going to add anything to the performance of your knife but it sure does look cool and the Hayabusa series is far more affordable than your average Rainbow Damascus knife. This line comes to us from Seki City, Gifu Prefecture, Japan – imbued by its Falcon namesake, with 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 petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done wit your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.


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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