Hatsukokoro | SKU: HATS_VG5WA_GY210

Hatsukokoro VG-5 Hayabusa Gyuto 210/ 240mm

Q: Gyuto or santoku - which should I choose?

A gyuto is a longer chef's knife with a curved tip for rocking cuts; a santoku is shorter and flatter for push cuts. Pick a gyuto for reach, a santoku for control.

$3,454.00 $4,062.00

Length

210mm 240mm

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro Hayabusa VG-5
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	146 g \| 5.1 oz
Edge Length	210 mm \| 8 17/64″
Heel Height	46 mm \| 1 13/16″
Width @ Heel	2.3 mm \| 3/32″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.9 mm \| 1/32″
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

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.

Hatsukokoro

Rising star of the industry

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年

Known for Unrivalled product availability, exceptional performance at a highly competitive price.

Website handk.co Instagram @handk_official Read more about Hatsukokoro

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.

Compare with

VG5

—

14.0% 10.5% 7.0% 3.5% 0

0.75%

14.0%

0.15%

0.3%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum

Hardness 58–59 HRC

555759616365+

Steel

VG5

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness58–59 HRC

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.

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.

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.

Handle

Octagonal Black Chacate

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.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

	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

Hatsukokoro VG-5 Hayabusa Gyuto 210/ 240mm

Availability

Detailed Specifications

Hatsukokoro

Gyuto

VG5 Element Composition

VG5

Sanmai - Stainless Clad

Migaki

Octagonal Black Chacate

Frequently asked questions

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Hatsukokoro VG-5 Hayabusa Gyuto 210/ 240mm

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St Peters

Crows Nest

Canberra

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