The Hatsukokoro Hayabusa AS gyuto 210mm is a handcrafted Japanese chef's knife made in Seki. This carbon steel gyuto features an Aogami Super core in sanmai construction with stainless cladding and a migaki (polished) finish. Aogami Super offers excellent edge sharpness and retention. Heat treated to 63–64 HRC. The blade measures 212mm with 44.9mm height. The Hayabusa series features a laser grind that cuts through food effortlessly. This Japanese gyuto handles general kitchen tasks from slicing to chopping.
Construction type: sanmai Cladding: stainless clad Core steel: Aogami Super (AS) / blue super Steel type: carbon HRC: 63–64
Overall length: 361mm Blade length (heel to tip): 212mm Blade height at heel: 44.9mm Spine thickness at handle: 1.6mm Spine thickness at heel: 1.6mm Spine thickness at middle: 1.5mm Spine thickness 1cm from the tip: 0.8mm Weight: 143g
Edge/bevel: 50:50 Handle: octagonal walnut with buffalo horn ferrule Hand orientation: ambidextrous Saya / sheath: not included
Note: a. For the care and maintenance of Japanese knives, such as the Hatsukokoro Hayabusa AS gyuto knife, please refer to our care guide below. b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
