Hatsukokoro | SKU: HSK-FXR2-SMKGY270-EB

Hatsukokoro FAXR2 Migaki K-tip Gyuto 270mm

$10,911.00 $12,836.00

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 FAXR2 Migaki
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	242 g \| 8.5 oz
Edge Length	258 mm \| 10 5/32″
Heel Height	53 mm \| 2 3/32″
Width @ Heel	2.5 mm \| 3/32″
Width @ Mid	2.5 mm \| 3/32″
Width @ 1cm from Tip	0.9 mm \| 1/32″
Steel	FAXR2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 63
Surface Finish	Migaki
Handle	Octagonal Ebony
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.

Introducing the latest offering from Hatsukokoro, the FAXR2 Migaki series. As a sister line to the Damascus variant, this series features a polished sanmai "migaki" finish, making it a more affordable option without compromising on quality or performance.

Crafted in Toyama by a highly reputable maker who also collaborates with renowned brands like Masamoto and Aritsugu, the FAXR2 Migaki series embodies the pinnacle of Japanese knife-making expertise. The core steel of these knives is the cutting-edge FAXR2 from Nachi-Fujikoshi, a type of powdered steel akin to SG2 and SRS13. This advanced material ensures exceptional edge sharpness and retention, making it ideal for both professional chefs and home cooks.

The blade profile follows the classic Sakai style, providing versatility for various cutting techniques. For the gyuto, this design suits both rockers and choppers, offering flexibility and precision in the kitchen.

Adding to its appeal, the FAXR2 Migaki series comes with a classic octagonal ebony handle. This traditional handle not only enhances the knife’s aesthetic but also provides a comfortable and secure grip, ensuring ease of use during prolonged cutting tasks.

Experience the perfect blend of affordability, innovation, and meticulous craftsmanship with the Hatsukokoro FAXR2 Migaki series. It's an excellent choice for anyone looking to elevate their culinary skills with a high-quality Japanese kitchen knife.

Pros	Cons
Excellent performance Easy to look after	Relatively hard to sharpen

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

K-tip Gyuto

Chefs Knife

The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.

Steel

FAXR2

Manufacturer
- Nachi-Fujikoshi, Japan
Nature Stainless
Hardness62–63 HRC

FAXR2 is a premium powdered cutlery steel, expertly crafted by the renowned Japanese manufacturer Nachi-Fujikoshi, also famous for their exceptional R2 steel. With a hardness rating of HRC 62 to 63, FAXR2 offers a fine grain structure that ensures outstanding edge sharpness and durability.

This steel is known for its excellent balance of properties, similar to the highly regarded SRS13. FAXR2 blades go very sharp, maintaining a keen edge through extensive use. Additionally, they are not too hard to sharpen, allowing for easy maintenance and longevity. The superior edge retention of FAXR2 makes it a preferred choice for both professional chefs and knife enthusiasts, providing reliable performance in various kitchen tasks.

Choosing FAXR2 means investing in a knife steel that combines sharpness, ease of sharpening, and lasting edge retention, making it a top-tier option for high-quality cutlery.

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 Ebony

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.

Frequently asked questions

Is a K-tip Gyuto the same as a traditional Kiritsuke?

Not quite - and it is the single most common point of confusion when people shop for a kiritsuke. The two knives share the same striking angled, reverse-tanto tip, but underneath that tip they are very different tools.

A K-tip gyuto is a double-bevel knife: it is ground on both sides like any Western-style chef's knife, so it is ambidextrous, forgiving to use, and sharpened exactly the way you would sharpen a normal gyuto. You get the dramatic kiritsuke look with the everyday usability of an all-purpose chef's knife.

A traditional kiritsuke - including the kiritsuke-yanagiba (slicer) and kiritsuke-gyuto shapes - is a single-bevel knife, ground on one side only. It is historically a master chef's knife: it takes real practice to use well, is set up for right-handed users by default, and needs single-bevel sharpening technique to maintain.

So if you want the kiritsuke silhouette with no learning curve, choose a K-tip gyuto. If you specifically want the traditional single-bevel discipline - and the precision it allows on fish and vegetables - choose a true kiritsuke. At Knives and Stones we stock both, and each product page tells you which construction you are looking at.

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

Hatsukokoro FAXR2 Migaki K-tip Gyuto 270mm

Availability

Detailed Specifications

Hatsukokoro

K-tip Gyuto

FAXR2

Sanmai - Stainless Clad

Migaki

Octagonal Ebony

Frequently asked questions

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Hatsukokoro FAXR2 Migaki K-tip Gyuto 270mm

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Crows Nest

Canberra

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