PLEASE READ: This particular piece has a tiny, needle-point sized hole (see images 4-7). This is not uncommon in such knives (also seen even on more expensive knives), but we understand if you prefer one without. We're offering a small discount for this minor variation.
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The Hatsukokoro Hayabusa ginsan kiritsuke 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 kiritsuke 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: 387mm Blade length (heel to tip): 240mm Blade height at the heel: 50.3mm Spine thickness: • at the handle: 2.2mm • at the heel: 2.1mm • midway: 2.0mm • 1cm from the tip: 0.6mm Weight: 194g 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 Hatsukokoro Hayabusa ginsan kiritsuke 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. ··•··
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
