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Hatsukokoro  |  SKU: HK-HAYA-ATS34SM-KGY24

Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 240mm

$7,396.00 $8,700.00

Availability

  • 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 ATS34 Sanmai
Profile K-tip Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 196 g | 6.9 oz
Edge Length 242 mm | 9 17/32″
Heel Height 51 mm | 2 1/64″
Width @ Heel 2.7 mm | 7/64″
Width @ Mid 2.3 mm | 3/32″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel ATS34 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 61
Surface Finish Migaki
Handle Octagonal Ebony
Region Hyogo
Best for
  • First-timers
  • Students
  • Pro chefs
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


The Hatsukokoro Hayabusa ATS34 Sanmai series features premium ATS-34 steel, an upgraded version of 440C with added molybdenum, offering exceptional hardness, edge retention, and durability. Identical to the classic 154CM steel, it ensures a long-lasting, razor-sharp edge.

Crafted with a clean sanmai construction and a refined migaki finish, this knife embodies simplicity and elegance while maintaining excellent cutting performance. The ATS34 Hayabusa have a slightly different profile than other members from the Hayabusa family, their curved tip provided a more rounded "belly", making it much easier to perform rock cutting with these knives.

Pros Cons
  • Budget friendly
  • Easy to look after
  • Fit and finish can be improved
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

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
Hatsukokoro — Hyogo
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Profile: K-tip Gyuto
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.
Composition

ATS34 Element Composition

Compare with
    ATS34
    —
    13.5% 10.1% 6.8% 3.4% 0
    C Carbon 1.0%
    Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.
    C
    1.0%
    Cr Chromium 13.5%
    Raises corrosion resistance; 13%+ qualifies steel as stainless. Also improves hardenability and wear resistance. In kitchen use, higher chromium levels contribute to a slight drag or sticking sensation when cutting — a trade-off for the rust resistance it provides.
    Cr
    13.5%
    V Vanadium 0.4%
    Forms extremely hard carbides for superior edge retention. Also refines grain structure, improving toughness.
    V
    0.4%
    Mo Molybdenum 4.0%
    Improves hardenability and toughness. Boosts corrosion resistance and helps the steel hold hardness under heat.
    Mo
    4.0%
    Mn Manganese 0.4%
    Aids hardenability and strength. Acts as a deoxidiser during smelting. Excess can reduce toughness.
    Mn
    0.4%
    Si Silicon 0.5%
    Strengthens the steel matrix and acts as a deoxidiser. Improves hardness and resistance to oxidation.
    Si
    0.5%
    P Phosphorus 0.03%
    Impurity from the smelting process. Even small amounts cause brittleness — steelmakers keep this as low as possible.
    P
    0.03%
    S Sulfur 0.03%
    Impurity that reduces toughness and promotes brittleness. Intentionally added only in free-machining steels.
    S
    0.03%
    C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur
    Hardness 60–61 HRC
    555759616365+
    Steel
    ATS34
    Category
    Stainless
    Manufacturer
    Hitachi Special Steel, Japan 🇯🇵
    Hardness
    60–61 HRC
    Steel

    ATS34

    • Manufacturer
      • Hitachi Special Steel, Japan
    • Nature Stainless
    • Hardness60–61 HRC
    The ATS-34 steel, manufacturerd by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties.

    The 154CM was originally designed for jet engine turbine use, however it found its fame in the knife world after legendary knife maker Bob Loveless started using them for his hunters. In the years after that, the 154CM / ATS34 was considered as the top of the line steel by many makers and is still considered so. The high-manganese alloys provides a favorable combination and balance of properties like ductility, formability, strain hardening, and strength.
    Construction: Sanmai - Stainless Clad
    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
    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
    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.

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    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

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