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Hatsukokoro  |  SKU: HS-HBVG10DM-SJ270EB

Hatsukokoro Hayabusa VG10 Damascus Tsuchime Sujihiki 270mm Ebony Handle

$5,071.00

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

Detailed Specifications
Line Hatsukokoro Hayabusa VG10 Damascus WA
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 194 g | 6.8 oz
Edge Length 272 mm | 10 45/64″
Heel Height 40 mm | 1 37/64″
Width @ Spine 2.3 mm | 3/32″
Width @ Mid 2.1 mm | 5/64″
Width @ 1cm from Tip 0.5 mm | 1/64″
Steel VG10 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Tsuchime
Handle Octagonal Ebony
Region Hyogo
Best for
  • First-timers
  • Pro chefs
  • Students
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Another home run by Hatsukokoro, the Hayabusa VG10 Damascus series embodies the pinnacle of Japanese craftsmanship. Made in Seki City, Gifu by an internationally reputable maker, these knives offer exceptional value, with the maker’s own branded knives priced at least twice as high.

    At the heart of these knives is the state-of-the-art Takefu VG10 cutlery steel, renowned for its excellent edge retention, durability, and ease of sharpening. The blade features a stunning Damascus pattern that not only enhances its aesthetic appeal but also contributes to its strength and performance. The tsuchime finish, with its hand-hammered texture, gives each knife a rustic, unique look that stands out in any kitchen.

    Hatsukokoro ensures a very high level of fit and finish in the Hayabusa series, with polished surfaces, rounded spine, and choil for a comfortable grip. This meticulous attention to detail is evident in every aspect of the knife’s construction, making it not just a tool but a piece of art.

    For its price range, the Hayabusa VG10 Damascus cuts exceptionally well, providing a smooth, effortless cutting experience. Whether you’re a professional chef or a home cook, this knife will elevate your culinary skills, making every cut precise and enjoyable.

    Pros Cons
  • Great artistic
  • Ideal for the household
  • Excellent fit and finish
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  • Mirror polish can be hard to maintain
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    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: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • 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

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    • 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.

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    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • Handle Specs

      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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