Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm
Hatsukokoro Hayabusa VG-10 Petty 150 mm

Hatsukokoro Hayabusa VG-10 Petty 150 mm

Price
$199.95
Taxes and shipping calculated at checkout
Out of stock

Product Information

Blade Length  180 mm
Total Length  366 mm
Steel  VG-10 Stainless
Handle  Maple 
Ferrule Blue Maple 
Rockwell 62-63
Height Spine to heel  45 mm
Width at Spine  1.7 mm
Weight  143 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 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 with 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 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.

world class customer service

We’re available 24/7 to answer any questions

ship from our own stock

All items in stock and depart from our facility

money back guarantee

If you’re not happy, send it back for a full refund

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