Crows Nest store now open, in store specials!

1 10
Hatsukokoro  |  SKU: HT-HBSG2-GY210

Hatsukokoro Hayabusa SG2 Gyuto 210mm Micarta Western Handle

$6,770.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro Hayabusa SG2 Western Handle
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 189 g | 6.7 oz
Edge Length 210 mm | 8 17/64″
Heel Height 47 mm | 1 27/32″
Width @ Spine 1.7 mm | 1/16″
Width @ Mid 1.5 mm | 1/16″
Width @ 1cm from Tip 0.6 mm | 1/32″
Steel SG2 / R2 | Powdered | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Western Pakka Wood with Bolster
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The SG2 Micarta Western Handle line is great addition to the growing Hayabusa family under the Hatsukokoro brand. Carrying the name Hayabusa(隼), which is Peregrine Falcon in Japanese, these blades maintain the signature characteristics of this family: super thin laser construction, polished choil and spine and glides through a potato like a butter. It almost reminds me of the much loved Ryusen SG2 (red handle laser line). However, these Hayabusa SG2 feels a better finished product, as the handle is a very nice micarata with bright colored liner, the F&F is also much improved.

    In my opinion, the addition of this line filled another existing gap on the market, which is a mid-tier western handle serie with better steel, finish, and a non-premium price. The previous options for users who like the balance and weight of a western handle used to be limited, whith many of them being the more entry-level ones, having a less premium steel and lower grade fit&finish. On the other hand, there is a concentraion of high-end western handle knives, having the premium finish, custom handle, SG2 core steel and along with it, a premium price.

    Tojiro have seemingly been the sole choice in this affordable western handle SG2 catigory, until Hatsukokoro to inplement this Hayabusa line. With a better fit&finish, thinner blade construction and a much more nimble overall feel(the Hayabusa 210mm Gyuto is lighter in hand than Tojiro 170mm Santoku). this new line comes in at a price not much higher than some more premium VG10 knives. For lovers of western handle, the combination of fine fit&finish, excellent performance and a more premium steel mean these knives can well be the best bang for your buck at this price range.

    Pros Cons
  • Excellent performance
  • Great for professionals
  • Easy to look after
    		•
  • A little bit brittle
    		•

    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

    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.

    • 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: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << 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: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

      << Slide for more

    Back to top