Hatsukokoro Hayabusa SG2 gyuto 240mm

• Crafted in Seki, Japan for the Hatsukokoro brand, part of the Hayabusa series
• Blade length 239mm / 9.41"
• Core steel SG2 stainless steel, known for edge retention
• Great upgrade for those with VG10 or Ginsan knives - SG2 offers better edge retention
• Migaki finish for a clean and minimalist appearance
• Full stainless construction for easy maintenance
• Octagonal walnut handle with buffalo horn ferrule
• Relatively thin overall but edge is not too delicate - makes a great daily workhorse
  
• Ambidextrous - suitable for right- and left-handed users

Hatsukokoro's Hayabusa SG2 gyuto 240mm is a Japanese chef's knife made in Seki, Japan. The core steel is SG2 known for its edge retention and corrosion resistance. This knife is your typical light-midweight that is relatively thin overall but with a robust edge, making it a great daily workhorse in the kitchen. Its simple, unadorned migaki finish gives it a clean, functional look.

The Hatsukokoro Hayabusa SG2 gyuto provides an excellent value proposition, making it a smart and practical choice for both home cooks and professional chefs who want the benefits of SG2 steel without a high price tag.

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Brand: Hatsukokoro
Series: Hayabusa
Producing area: Seki, Japan
Knife type: gyuto
Finish: migaki
Core steel: SG2
HRC: ~63
Steel type: stainless steel
Cladding: stainless clad

Overall length: 385mm
Blade length (heel to tip): 239mm / 9.41"
Blade height at the heel: 51.5mm
Spine thickness:
• at the handle: 2.7mm
• at the heel: 2.3mm
• midway: 2.1mm
• 1cm from the tip: 0.7mm
Weight: 196g
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 Hatsukokoro Hayabusa SG2 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.
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