Due to the high volume of orders during our BFCM sale, we’re experiencing some delays in dispatch. We’re working hard to ship your order as soon as possible and truly appreciate your patience and understanding.

Crows Nest store now open from Friday to Tuesday, in store specials!

1 7
Hatsukokoro  |  SKU: HT-HBVGXS-CC175

Hatsukokoro Hayabusa VG10 Damascus Chinese Cleaver 175mm

$4,014.00 $4,710.00

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

Detailed Specifications
Line Hatsukokoro Hayabusa VG-10 Damascus Chuka
Profile Chuka (Cleaver) / Chinese Cleaver
Bevel Type Double Bevel
Weight 343 g | 12.1 oz
Edge Length 180 mm | 7 3/32″
Heel Height 75 mm | 2 61/64″
Width @ Spine 2.5 mm | 3/32″
Width @ Mid 2.5 mm | 3/32″
Width @ 1cm from Tip 2.5 mm | 3/32″
Steel VG10 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Migaki
Handle Full Tang Chinese Cleaver
Region Hyogo
Best for
  • First-timers
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    This is a great addtion to the already popular Hayabusa(隼) series by Hatsukokoro, providing another budget friendly choice for those who are interested in the Chuka/Chinese Cleaver profile.

    The Chuka is a rather uncommon profile when it comes to the knives made in Japan, and often people will have Sugimoto as their only option which will be priced 300AUD and above. This Hayabusa VG10 Chuka provides us an option at just over 200AUD, for a knife with decent core steel, stainless across the entire blade and a subtle damascus pattern. Remember, that is a lot of steel you get over other profiles.

    There are few drawbacks for these knives, as the result of simplifying the production. Dispite bearing the name of Hayabusa(Peregrine Falcon), the blade is not a fast and nible one, the stamping process brings no taper to the blade, leads to a higher overall weight. The choil and spine are polished, but the absence of rounding can hurt the finger when pressures are applied. If these two main drawbacks are acceptable, there aren't much to be picky about this entry level Japanese Chuka.

    Pros Cons
  • Budget friendly
  • Easy to look after
  • Ideal for the household
    		•
  • Heavy
  • 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

    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: Chuka (Cleaver)

      Chinese Cleaver

      The Chuka Bocho, or Chinese cleaver, is a large, versatile knife central to Chinese cooking, featuring a broad, rectangular blade. Beyond its primary functions of slicing, dicing, and chopping vegetables and meat, its wide blade also excels at scooping up prepared ingredients for easy transfer from cutting board to pan. Despite its formidable size, it is not intended for cutting through bone, but rather for precision tasks and handling both fine and heavy-duty chopping. Blade lengths typically range from 180mm to 220mm, offering a generous cutting surface. This knife's unique blend of functionality, including its ability to scoop up ingredients, makes it an indispensable tool in kitchens, especially where quick and precise preparation of large ingredient volumes is essential.

      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 Damascus 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.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << 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 without bolster

      Material:

      • Unspecificed

      Full tang handle with wood cladding that improve ergonomics, commonly seen on Sugimoto Chuka and other stamped cleavers.

      << Slide for more

    Back to top