Hatsukokoro | SKU: HS-HAB-VG10TS-GY210

Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Gyuto 210mm

Name: Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Gyuto 210mm
Brand: Hatsukokoro
SKU: HS-HAB-VG10TS-GY210
Price: 161.98 AUD
Availability: OutOfStock

$161.98 ~~$179.95~~

Add a saya and receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Hayabusa VG10 Tsuchime Sanmai WA
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	147 g 5.19 oz
Edge Length	203 mm .7.99 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	2.0 mm 0.08 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	59 - 61
Surface Finish	Tsuchime
Handle	Octagonal Ebony
Region	Hyogo
Best for	First-timers Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Hatsukokoro's Hayabusa VG10 Tsuchime line of kitchen knives is a perfect combination of exceptional artistics, craftsmanship, and affordability. Crafted from state-of-the-art VG10 cutlery steel, these knives offer superior edge retention and corrosion resistance, ensuring they maintain sharpness even with frequent use. This makes them ideal for both professional chefs and home cooks who require high-performance tools.

The blade features a beautiful tsuchime (hammered) finish, not only enhancing its visual appeal but also preventing food from sticking during slicing, which leads to smoother, more efficient cuts. The knives are meticulously crafted with exceptional fit and finish, ensuring both comfort and precision in every use.

Despite their high-quality materials and craftsmanship, the Hayabusa VG10 Tsuchime knives come at an affordable price, offering great value for anyone seeking a reliable and elegant tool for their kitchen. This blend of performance, aesthetics, and affordability makes them an excellent choice for any cooking enthusiast.

Pros	Cons
Budget friendly Great artistic	Mirror polish can be hard to maintain

Care Instruction

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

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: VG10
Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 59- 61
<< 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: Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.
<< Slide for more >>
Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
<< Slide for more