180mm Hatsukokoro Hayabusa AS WA Santoku

This is a food prep knife designed for users who value excellent sharpness and edge retention. They are best honed with leather strops and sharpened on high-grit waterstones.

The blades are stainless-clad  steel, which offers exceptional edge retention but must be kept dry.

The handles are octagonal wenge and buffalo horn.

H & K is a Japanese knife manufacturer and their house brand is called Hatsukoro. The brand is supplied by a handful of manufacturers from different notable knifemaking regions such as Seki and Tosa. Our first import shipment from H & K included the Kumokage line and the Shinkiro line. The Hayabusa lines also come in other high grade stainless and semi stainless steel. We think they offer exceptional performance and beauty for the price. 

Location: Amagasaki, Japan

Line: Hayabusa AS

Construction: San mai

Edge Steel: Aogami Super (Blue Super) HRC~64

Cladding: Stainless steel

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: 8-sided wenge with buffalo horn ferrule

Weight: ~ 148g

Blade Length: ~180mm

Overall Length: ~330mm

Thickness at Heel: ~2mm

Blade Height: ~44.8mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.