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Hatsukokoro  |  SKU: HATS_VG5WA_GY210

Hatsukokoro VG-5 Hayabusa Gyuto 210/ 240mm

$179.95
Length

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Detailed Specifications
Line Hatsukokoro Hayabusa VG-5
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 146 g        5.15 oz
Edge Length 210 mm   .8.27 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 2.3 mm     0.09 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel VG5 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 58 - 59
Surface Finish Migaki
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • First-timers
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro Hayabusa(隼, peregrine falcon) VG-5 is a great starting point for anyone who want get into the wonderful world of Japanese kitchen knives, with a very affordable price, it will offer decent steel, very thin grind and ease of maintenance, which will allow you to experience the sharpness that Japanese knives have to offer without the need to worry about taking care of the blade all the time.

    The Vg-5 by Takefu Steel is a more entry level stainless steel under the "V GOLD" line like the famous VG-10, compare to its big brother, VG-5 has less carbon and other alloy content, with reduce the edge retention a bit but the similar amount of chromium content will ensure same level of rust resistance. In exchange to this performance difference, the price of VG-5 knives will also be lower accordingly, so you can get them at a more affordable price point.

    Like any other Hayabusa line, this line receives a very thin grind, which put it into the laser category, this will lead to less resistance when cutting into food which allows you to better experience that sharpness that defines Japanese knives. The finish at the details are also good, although the spine and choil are not rounded extensivly, they don seems to dig into my hands and create hot spots.

    In conclusion, this Hayabusa line offered by Hatsukokoro is very good for those who are picking their first ever Japanese kitchen kinfe. If you prefer a western handle, there is also a line of same kinves fitted with a western handle.

    Pros Cons
  • Budget friendly
  • Ideal for the household
  • Easy to look after
    		•
  • Non-premium steel
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Hatsukokoro

    An emerging brand rapidly building up its reputation internationally, Hastukokoro offers a great selections of premium hand crafted knives sourced from makers all over Japan. Top tier knife makers such as Yoshikane, Nigara and Nakagawa Hamono all send their best knives to Hyogo.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: VG5

      VG5 steel is a high-grade stainless cutlery steel known for its superior mechanical properties, including high flexural strength, yield point, elongation, reduction of area, and impact strength. Its refined, low-impurity composition results in enhanced grindability and ease of hot forging. VG5 distinguishes itself with elevated levels of chromium (Cr) and carbon (C), surpassing common stainless steel grades in these aspects. This composition helps suppress eutectic carbide crystallization, maximizing hardness through well-balanced elemental ratios and a uniform structure of refined carbides. The steel undergoes a meticulous refinement process during manufacturing to minimize impurities and achieve an optimal grain structure, further improved by strategic heat treatments. VG5's higher carbon and molybdenum (Mo) content, compared to VG2, along with the addition of vanadium (V), results in finer carbides. This blend ensures an excellent balance of hardness, abrasion resistance, and corrosion resistance, making VG5 particularly popular for consumer kitchen tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 58- 59

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

      << Slide for more

    Hatsukokoro

    Hatsukokoro VG-5 Hayabusa Gyuto 210/ 240mm

    From $179.95

     VG5 stainless steel Gyuto from Hatsukokoro, with Pakka wood western style full tang handle. 

    This blade is forged to be very thin behind the edge to offer ultimate cutting performance, yet with very affordable price. 

    Measurements  

    210 mm 240 mm
    Weight 117 g 175 g
    Total Length 350 mm 387 mm
    Tip to Heel Length 210 mm 242 mm
    Blade Height at Heel 45.4 mm 49.5 mm
    Width of Spine Above Heel 1.7 mm 2.7 mm
    Width of Spine at Middle of Blade 1.5 mm 2.3 mm
    Width of Spine at about 2cm from tip 0.9 mm 0.9 mm

     

    Steel type: VG5 Core with Stainless Cladding

    Hardness (HRC): 59-60

    Handle Design:   K&S Teak wood handle. Optional handles available. 

    Length

    • 210mm
    • 240mm
    View product
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