Hatsukokoro Hayabusa ginsan gyuto 240mm

• Crafted in Seki, Japan for the Hatsukokoro brand, part of the Hayabusa series
  
• Blade length 240mm / 9.45"
• Core steel Ginsan (Silver#3) stainless steel 
• Migaki finish for a smooth, polished appearance
• Full stainless construction for easy maintenance
• Octagonal walnut handle with buffalo horn ferrule
• Suitable for beginners, experienced home cooks, and professional chefs
• Ambidextrous - suitable for right- and left-handed users

The Hatsukokoro Hayabusa ginsan gyuto 240mm is a Japanese chef's knife made in Seki, Japan. It's part of the Hayabusa series under the Hatsukokoro brand. This knife is identical to the Hatsukokoro Ginso ginsan, with the sole difference being the craftsman who sharpens it. The blade features a core of ginsan steel, known for its ease of sharpening and ability to take a keen edge. At 240mm, the blade length is particularly well-suited for professional kitchen use.

This gyuto knife is designed for a wide range of cutting tasks in the kitchen. Its longer blade excels at slicing vegetables, fish, and boneless meats. The knife's versatility makes it useful for various food preparation techniques, from fine slicing to general cutting tasks. It's an excellent all-purpose knife for chefs who prefer a longer blade.

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Brand: Hatsukokoro
Series: Hayabusa
Producing area: Seki, Japan
Knife type: gyuto
Finish: migaki
Core steel: Ginsan (Silver#3)
Steel type: stainless steel
Cladding: stainless clad

Overall length: 388mm
Blade length (heel to tip): 240mm / 9.45"
Blade height at the heel: 50.4mm
Spine thickness:
• at the handle: 2.3mm
• at the heel: 2.2mm
• midway: 2.1mm
• 1cm from the tip: 0.7mm
Weight: 191g
Edge/bevel: 50:50
Handle: octagonal walnut with buffalo horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included
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Note:
a. For the care and maintenance of Japanese knives, such as this 240mm Hatsukokoro Hayabusa ginsan gyuto knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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