Blasting Through Prep with the Hayabusa Series from Hatsukokoro
ozzie mendozaBlasting Through Lunch Prep at 200mph with the Hayabusa Series from Hatsukokoro
When I hear the word "Hayabusa," I always picture a 200-mph Japanese sports bike tearing down the road—a symbol of speed and precision. Aptly adopted in name by Hatsukokoro, the Hayabusa series in Aogami Super and ZDP 189 brings a similar energy to your kitchen, letting you blast through prep with knives that are designed to be swift, precise, and lightweight. Hailing from Amagasaki in Hyogo Prefecture, Japan, Hatsukokoro teams up with master artisans from Seki City and Takefu Knife Village to craft this line under their house brand. With each blade measuring around .7mm-.83mm in thickness behind the edge, these “lasers” glide through food effortlessly, appealing to pros chasing perfection and home cooks wanting quality without the high cost.
For me, personally, the 180mm Santoku in Aogami Super (AS) version is a standout. This blade has a gentle, sweeping curve- almost Gyuto-like. Another impression I had was on the 240mm Gyuto. I'm really not into larger chef knives, but this one feels incredibly nimble despite its size- still a 210 boy at heart though. Regardless, I'm currently in the market for a Sujihiki or Yanagiba, so after giving these all a thorough look I pulled out the 270mm super big boy in Aogami Super. Forged from premium high-carbon blue steel at 63-64 HRC, this steel delivers exceptional sharpness and edge retention that keeps you cutting like a champ. Some, deep in the annuls of blade forum eternal, have complained about out of the box sharpness being an issue, but I experienced no such thing during my session. In any case, perhaps now's as good a time as any to mention we inspect, and if needed sharpen, 100% of the blades that leave our store.
Clad in stainless steel, these are easy to maintain on the outside, though the exposed core near the edge needs a quick wipe to dodge unwanted oxidization. Over time, it builds a stunning patina as a badge of use. With a sleek polished finish and a featherlight feel—around 160g for the Sujihiki—it balances just ahead of the heel for nimble, controlled slices. And after an afternoon of putting her through the paces, I can’t stop praising its incredible performance, perfect for everything from paper-thin veggie cuts to full control during my soft protein prep. So much fun with this thing in my hand. Just steer clear of bones or hard surfaces—treat it right, and it’ll keep flying fast.
The Hatsukokoro Hayabusa’s reputation is roaring, and the feedback tells the story. “Outstanding performance for the price,” "elegant and easy to sharpen," and a terrific value are all mentioned when reading into these blades, thanks to its edge-holding power and newbie-friendly upkeep. Part of Hatsukokoro’s growing lineup alongside Kurokaze and Yorokobi, the Hayabusa series hits the sweet spot at $150-$250, and as of March 31, 2025, they're flying off our shelves as well.
Like a falcon—or that iconic bike—the Hayabusa series is sharp, swift, and beautifully crafted, soaring with options for every kitchen warrior. From the Aogami Super’s raw cutting thrill to this line's unbeatable value, it’s a fan favorite, with only small nitpicks about factory edges that never get past our expert sharpening team.
Ready to turbocharge your prep with a blade that’s as fast as it is fierce? Swing by District Cutlery to snag your Hayabusa before they’re gone—these falcons fly fast!
Hayabusa Udon
Serves 2 as a large meal, 1hr 15min
Ingredients
4 cups Dashi, homemade or instant
350g Ribeye or other well marbled beef, thin slice against grain
3 Sprigs Sawtooth Cilantro or Parsley, chiffonade
4 Scallion greens, thin slice against grain
4 Scallion whites, thin slice along grain
60g Mushroom of choice, thin slice
2 Packets frozen Udon
2 Small Green Thai Chilis (optional), thin slice
2 Large Cloves of Garlic, thin slice
1 Thumb sized piece of Ginger (approx. 20-30g), julienned
1/4 cup cooking Sake (I use Ozeki)
1/4 cup plus 1Tbsp light Soy Sauce
1/2 tsp plus large pinch sugar of choice
1/2 Lemon
Method
1.) Prepare Dashi in preferred manner. I just so happen to own a Katsuobushi planer, but there's no shame in using HONDASHI.
2.) Separate, then slice Scallion greens and chiffonade your Sawtooth Cilantro. Place immediately into bowl with icy water- these are your garnishes. Into a large bowl or other container, add sliced Scallion whites, Mushrooms, Garlic, Ginger and Thai Chilis (if using).
3.) Trim beef of excess fat and slice as thinly as you can against the grain. Patting the beef dry and leaving it in the coldest part of the fridge until ready to slice will ease the process.
4.) Strain (if needed) then season your dashi with 1/4 cup light Soy Sauce, 1 Tbsp Mirin, and 1/2tsp sugar. Keep warm.
5.) In a separate, medium saucepan, add 2Tbsp neutral oil and sear beef in a single layer on high until nearly cooked through. Add all the veggies except garnishes and stir fry, 10-15 seconds. Add 1/4 cup cooking sake and scrape up any delicious bits that may have stuck to the pan. Turn heat down to medium, and to this mixture add 1/4 cup water, a squeeze of lemon juice, a large pinch of sugar, and 1 tablespoon of light soy sauce. Simmer gently until reduced by half, your sauce should just barely coat the back of a spoon.
6.) While Beef and toppings simmer along, cook Udon according to package instructions and drain, then run under cold water and portion into bowls. Drain Cilantro and Scallion greens from ice water.
7.) And assemble! Heat Dashi to a boil and ladle over noodles. Top with a nice, tall mound of beef and mushroom mix (don't forget the delicious pan sauce!) and garnish with your Scallions and Herbs. We like a lot of spice and color in our house so Nanami Togarashi is always a must.
