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.
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 ⎯ 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. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process. ··•··
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 Care Guide
