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
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
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.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE PETTY

The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease.

STEEL TYPE

VG-10

Likely the most widely used Japanese stainless steel, it provides great rust resistance, very good edge retention, and is relatively easy to sharpen. Because of how many companies use this steel to produce their knives, it can sometimes get a bad rep, but we have had nothing but positive experiences using and sharpening it. Knives made from this steel are generally a bit more affordable compared to those made from steels like R2 and ZDP189 while still offering fantastic performance and easy maintenance.

Chemical Composition:
C 0.95-1.05% | Cr 14.5-15.5% | Mo 0.9-1.2% | V 0.1-0.3% | Co 1.3-1.5%

COMPOSITION

STAINLESS STEEL

LOW MAINTENANCE

Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

THE BLACKSMITH

HATSUKOKORO

Hatsukokoro are masters of smithing, sharpening, and handle making. They ensure quality and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki, Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry professionals and home cooks.

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