Hatsukokoro | SKU: HATS-HYG3-SA180

Hatsukokoro Hayabusa Ginsan Santoku 180mm Ebony

Name: Hatsukokoro Hayabusa Ginsan Santoku 180mm Ebony
Brand: Hatsukokoro
SKU: HATS-HYG3-SA180
Price: 4805.00 TWD
Availability: InStock

$4,805.00

Pickup available at Crows Nest

Usually ready in 24 hours

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

	Hatsukokoro Hayabusa Ginsan Migaki
	Santoku
	Double Bevel
Weight	124 g \| 4.4 oz
Edge Length	175 mm \| 6 57/64″
Heel Height	47 mm \| 1 27/32″
Width @ Heel	1.7 mm \| 1/16″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.9 mm \| 1/32″
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 62
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.

At this point we might be more than familiar with the Hayabusa(隼, Peregrine Falcon) family that Hatsukokoro have been producing, as their budget friendly collection, the Hayabusa knives offers many blades with varieties of steel in a simple Migaki finish and a fairly affordable price tag.

However, the geometry produced by a grinding machine have lead to a rather average performance: the more flat bevel causes sticking and a higher thickness behind edge leads to resistance when cutting into food.

What struck me the most at first glance with this new Ginsan Hayabusa was its geometry, it have taken a completely different approach which may be due to tweaking with grinding equipment. The blades are now extremely thin behind the edge and stays thin until it transitions into a convex geometry halfway towards the spine. This has drastically changed the performance of the blade and made it much smoother to cut as the resistance when cutting into the food is greatly reduced, and the slight convex helps minimise sticking.

It's exciting to see makers putting more effort in optimising the performance of their machine manufactured blades, and I can see this Hayabusa can gradually replace the Ginso as the budget friendly Ginsan knife. When this performance and low priceis paired with the low maintenance, easy to sharpen steel, I can easily recommend this knife to anyone getting into Japanese kitchen knife who also want try sharpening themselves.

Pros	Cons
Budget friendly Thin behind the edge Easy to look after	A little bit brittle

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

Santoku

The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

Compare with

Ginsan / Silver #3

—

13.0% 9.8% 6.5% 3.3% 0

1.0%

13.0%

0.7%

0.35%

0.03%

0.02%

C — Carbon Cr — Chromium Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 60–62 HRC

555759616365+

Steel

Ginsan / Silver #3

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness60–62 HRC

Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel 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

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.

Hatsukokoro Hayabusa Ginsan Santoku 180mm Ebony