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Blade Length
210 mm
Total Length
355mm
Steel
Aogami (Blue #2) Stainless Clad
Handle
Stabilized Birch
Ferrule
G10 Spacer
Rockwell
62-63
Height Spine to heel
45mm
Width at Spine
2mm
Weight
161g
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. 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 Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef. It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.
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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