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

Best Japanese kitchen knife brands in 2026

What the research shows

In 2026, the most mentioned Japanese kitchen knife brands combine long-term reputation, steel quality, and distribution. Widely cited options include Shun and Global for mainstream availability and consistent factory fit and finish, and Miyabi, Zwilling/Henckels Japan lines, and Tojiro for good performance at mid-range prices. Enthusiast and pro cooks often look to more specialist makers and labels such as Masamoto, Sakai Takayuki, MAC, Takeda, and other Sakai and Echizen workshops for thinner grinds, better heat treatment, and more varied steels. The “best” brand depends on budget, preferred steel, maintenance tolerance, and whether you prioritise easy warranty support or small‑workshop performance.

The Knives & Stones take

Honestly, the names everyone repeats in 2026 are Shun, Global, Miyabi and the like – and they’re fine if you want big‑box consistency and easy returns. But if you care about heat treatment, grind and value, I’d steer you toward smaller Japanese labels. Hatsukokoro is exactly that: you get real forged steels like Blue #2 and White #2, plus stainless options like SG2, HAP40, Ginsan, VG10 and VG5 across all the key profiles (gyuto, santoku, bunka, petty, nakiri, K‑tip) from about $20–$1050 AUD. For a first step in, the Hatsukokoro VG-5 Hayabusa Petty Western Handle 120mm/150mm (~$120) is a tough, low‑maintenance gateway. If you already love carbon, the Hatsukokoro Kurogane Blue 2 Kurouchi Ko-Bunka 80mm Black Chacate or Hatsukokoro Kurokuma Blue 2 Kurouchi Santoku 165mm give you that punchy Blue 2 edge without silly pricing.

What are the thoughts and opinions on the Hatsukokoro Hayabusa AO Migaki in 210mm?

The Hatsukokoro Hayabusa Aogami Super Migaki Gyuto 210mm Black Chacate offers exceptional price-to-performance that is difficult to beat from other brands. Forged from Aogami Super (AS) carbon steel, this knife cuts exceptionally well and maintains a high level of performance relative to its cost. The Migaki finish provides a clean aesthetic, while the reactive nature of the AS steel ensures an edge that holds up under rigorous use.

At $230 AUD, this gyuto is a standout for anyone prioritizing cutting ability over cosmetic frills. If you require a different profile in the same high-performing carbon steel and finish, I recommend the Hatsukokoro Hayabusa Aogami Super Migaki Santoku 180mm Black Chacate at $200 AUD or the Hatsukokoro Hayabusa Aogami Super Migaki Bunka 180mm Black Chacate at $210 AUD. Based in Amagasaki, Hatsukokoro has quickly expanded by collaborating with various makers across Japan to deliver this level of professional performance at a competitive price point. For a primary chef's knife, the 210mm gyuto remains the ideal choice for those seeking an authoritative carbon steel workhorse.

Inspired by a community discussion

Hatsukokoro Hayabusa Aogami Super Migaki Santoku 180mm Black ChacateFrom $200 AUD

Hatsukokoro Hayabusa Aogami Super Migaki Bunka 180mm Black ChacateFrom $210 AUD

People

Founder: Kyo Morin 姜茂林
Current Head: Kyo Morin 姜茂林

Craft

Known For: Unrivalled product availability, exceptional performance at a highly competitive price.
Steel: SLD, Ginsan

Location

Address: Japan, 〒660-0881 Hyogo, Amagasaki, Showadori, 3-chome−90−1
Region: Hyogo, Japan
Coordinates: 34.720914185, 135.417378511

Brand

Logo

Native Name

初心刃物

Why Hatsukokoro Matters

Hatsukokoro is one of the most rapidly emerging forces in the world of Japanese kitchen knives. Working with a wide network of highly skilled craftsmen across Japan, the brand offers one of the most diverse ranges in the industry — from exquisitely designed Damascus blades to traditional hand-forged knives. Combining exceptional value with strong availability, Hatsukokoro has quickly become a global presence, with its knives now carried by many of the world’s leading specialty retailers.

Does Hatsukokoro Allow Unsolicited Visits?

Hatsukokoro's flagship store is located in Amagasaki, Hyog, about 15 minutes from Umeda / Osaka Station via Hanshin line. The store is open to the public from Monday to Friday. This store is probably one of the largest (in terms of actual in-stock items) in the Kansai region.

Knives by Hatsukokoro

Hatsukokoro Irodori

The Hatsukokoro x Nigara Irodori series blends tradition and innovation, crafted by two of Japan’s finest knife makers. Featuring a Blue #2 steel core with a... Read more

The Hatsukokoro x Nigara Irodori series blends tradition and innovation, crafted by two of Japan’s finest knife makers. Featuring a Blue #2 steel core with a striking black-etched finish, it offers enhanced rust resistance and a bold aesthetic.Its exquisite copper and brass Damascus pattern showcases Nigara Hamono’s masterful forging, adding both beauty and strength. True to Nigara’s craftsmanship, each knife is hand-forged with precision, ensuring top-tier performance.With high-performance steel, a unique finish, and impeccable fit and finish, the Irodori series is a perfect choice for chefs and collectors alike—a true fusion of artistry and functionality. Read less

Pros

Great artistic
Excellent fit and finish
Excellent performance

Cons

High budget
Prone to rust

Sanmai - Stainless Damascus Clad Etched

Hatsukokoro Hayabusa ATS34 Damascus

The Hatsukokoro Hayabusa ATS34 Damascus series showcases premium ATS-34 steel, an improved version of 440C with added molybdenum, offering exceptional hardne... Read more

The Hatsukokoro Hayabusa ATS34 Damascus series showcases premium ATS-34 steel, an improved version of 440C with added molybdenum, offering exceptional hardness, edge retention, and durability. Identical to the classic 154CM steel, this high-performance material ensures a razor-sharp edge with long-lasting sharpness.The blade features a beautifully polished Damascus pattern with a high migaki finish, enhancing both aesthetics and smooth 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.With a perfect blend of premium steel, refined craftsmanship, and a sleek design, the Hayabusa ATS34 Damascus series is ideal for professionals and enthusiasts seeking both beauty and performance in a Japanese kitchen knife. Read less

Pros

Great artistic
Easy to look after
Excellent performance

Cons

Relatively hard to sharpen

Sanmai - Stainless Damascus Clad Migaki

Hatsukokoro Hayabusa ATS34 Sanmai

The Hatsukokoro Hayabusa ATS34 Sanmai series features premium ATS-34 steel, an upgraded version of 440C with added molybdenum, offering exceptional hardness,... Read more

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. Read less

Pros

Budget friendly
Easy to look after

Cons

Fit and finish can be improved

Sanmai - Stainless Clad Migaki

Hatsukokoro Blue 2 Damascus(Tosa)

The Blue 2 Damascus line developed by Hatsukokoro is constructed with blue 2 core steel and iron Damascus, a combination that is more often found on some ver... Read more

The Blue 2 Damascus line developed by Hatsukokoro is constructed with blue 2 core steel and iron Damascus, a combination that is more often found on some very high end Sakai knives. But, judging by the features of these blades, they are likely forged in Tosa region similar to many other Kurouchi carbon knives from Hatsukokoro that we are familiar with. What is not similar to those other Kurouchi knives is, the finish that Hatsukokoro put on these knives. To reveal the fine Damascus pattern in the cladding, these knives receives a very smooth Migaki polish, it creates contrast between layers of different steels, and removes the rough scratches that are usually found on other knives from the same maker.The profile and geometry are still in line with its close relatives, this line have a rather thick spine that tapers down, and a strong convex bevel that starts rather low on the blade, which offers strong food release but a little to thick and can created some resistance when wedging into some harder food like roots. However, the blue 2 can still offer an excellent sharpness at the edge, making the food penetration very satisfying when paired with the weight of this thick blade.Due to the additional steps used to give this knife a clean finish, the price went up correspondingly and now I wouldn't consider this is a "budget" line. The combination of carbon core steel and iron cladding means these knives demands more attention as well. However, when all things are considered, this line is still a easy way to get this classic construction, and knives that looks similar to is would usually be priced two to three times. Read less

Pros

Budget friendly
Workhorse grind

Cons

On the thicker side
Prone to rust

Sanami - Soft Iron Damascus Clad Migaki

Hatsukokoro Sumi Blue 2 Kurouchi

The Sumi(墨, Ink) Blue 2 Kurouchi is another sibling in the family of carbon Kurouchi knives from the Tosa region, it shares many similar characteristics with... Read more

The Sumi(墨, Ink) Blue 2 Kurouchi is another sibling in the family of carbon Kurouchi knives from the Tosa region, it shares many similar characteristics with other series like the Kurogane, Kokugei and Shikkoku. These blades boasts their hand-forged nature with their rustic, unpolished look, but meanwhile the cutting performance don't fall behind.One character that differs the Sumi from its siblings is the slightly different forging, blades from this line features a thick neck with a noticeable forged distal taper, gives the knives a more solid feel right at where you would pinch them, a balance that I personally like the most.Overall performance of the Sumi line is similar to the other knives of its kind, the relatively strong convex grind paired with the keen edge offered by the Blue 2 carbon steel allows this knife to have very good food penetration and release, it just have a bit of wedging due to the thickness of the bevel behind the edge.For Sumi and other blades like it, I shall die them a similar verdict. This is a great "second knife" for buys who want try out a more hand made carbon steel knife after they've owned a good allrounder, the low price and good performance mean many downsides like the rough finish can be somewhat ignored. Read less

Pros

Workhorse grind
Budget friendly

Cons

Prone to rust
Fit and finish can be improved

Sanmai - Soft Iron Clad Kurouchi

Hatsukokoro Shikkoku Blue 2 Kurouchi

The Shikkoku(漆黒, Pitch Black) belongs to a family of Kurouchi carbon knives produce in Tosa. You may find it very similar to other lines designed by Hatsukok... Read more

The Shikkoku(漆黒, Pitch Black) belongs to a family of Kurouchi carbon knives produce in Tosa. You may find it very similar to other lines designed by Hatsukokoro like the Sumi, Kurogane, Kokugei or Kurokumo. This Shikkoku too, is a budget friendly carbon knife that is raw and rustic in style.According to Hatsukokoro, they are forged by different blacksmiths in Tosa, and the different line are used to differentiate the origin of these blades. However, there are many characteristics that indicate their common production region. The Shikkoku have a tapered Machi, rough polished corners at spine and choil, as well as a convex bevel that starts quite low on the blade. It is almost identical to the Kurogane, but the Kurouchi finish is as the name suggested, comes in pitch black, where as Kurogane's finish is a bit brown in colour. The thickness at spine of Shikkoku is a bit thinner too.Cutting performance is too similar to other knives from this big family, really good food penetration thanks to the keen edge produced on a carbon steel core and thin grind right behind the edge. The food release is also grate due to the strong convex but that thickness does require you to put a bit more effort when pushing through a denser food.The purchasing suggesting is interchangeable between these Tosa carbon blades. They are a good knife for you to experience a carbon knife as they are very budget friendly and perform decently well, and they could be interesting gifts that have a strong hand-made "flavour". Read less

Pros

Workhorse grind
Budget friendly

Cons

Prone to rust
Fit and finish can be improved

Sanmai - Soft Iron Clad Kurouchi

Hatsukokoro FAXR2 Single Bevel Mirror Polish

Hatsukokoro's FAXR2 powder steel knives family now have an entire new branch. A series of single bevel knives have been added to the collection. Using a ... Read more

Hatsukokoro's FAXR2 powder steel knives family now have an entire new branch. A series of single bevel knives have been added to the collection. Using a high performance steel as its core and paired with remarkable forging/heat treatment, these blades will stay sharp for an extensive amount of time, while maintaining their prestige look without demanding a lot of care.Crafted in Toyama by a highly reputable maker who also collaborates with renowned brands like Masamoto and Aritsugu, this series embodies the pinnacle of Japanese knife-making expertise. The difficulty is the stainless steel is much harder to reshape during the forging process, not to mention the strict temperature control required for maintaining the performance of the steel. The FAXR2 from Nachi-Fujikoshi is a type of powdered steel akin to SG2 and SRS13. This advanced material ensures exceptional edge sharpness and retention.Adding to its appeal, this FAXR2 series comes with a mirror polished Hira, it's a time consuming process compare to the standard Migaki finish, which is why it is often reserved for much higher end knives. Combined with the minimalistic ebony handle, the entire package emits a simple elegance, but these blades do comes with some series performance. Read less

Pros

Excellent performance
Great for professionals
Exceptional profile

Cons

High budget

Nimai - Stainless Clad Mirror Polish

Hatsukokoro Ryuhyo SG2 Damascus

The Ryuhyo(流冰, Flowing Ice) is a line that looks familiar but feels different. It is almost indistinguishable from the Saihyo SG2 line by the look. But after... Read more

The Ryuhyo(流冰, Flowing Ice) is a line that looks familiar but feels different. It is almost indistinguishable from the Saihyo SG2 line by the look. But after having a try, I can say that look is very deceiving, the improved sharpening and compelling price would likely make this line a often recommended option for a intermediate to high-end knife.Hatsuokoro's existing model Saihyo has been around for a while on the market, but it haven't been very popular. One of the reason I thinks is the sharpening being applied to the knife is somewhat standard, it features a flat grind bevel with polished sandblasted damascus finish, and the thickness behind the edge is not particularly thin. This combination results in a blade that doesn't feel particularly sharp or smooth in the cut, and many other blades can outperform it in its price range.Hatsukokoro seems to noticed this situation and they have worked on improving their manufacturing process. The Ryuhyo not only comes at a lower price, but also feel much smoother in the cut. The geometry is more of a sabre/v-grind that transitions smoothly without a shinogi line, not only allows the food to glide smoothly on the surface without sticking, but also kept the beautiful damascus pattern flowing throughout the blade. Maybe this is the reason behind the name.The steel would be the good ol SG2, I would consider this as the endgame steel for most household and professional as it is excellent in wear resistance without being too hard to sharpen or prone to rust. Having this steel means Ryuhyo is aim more towards the higher end part of the market for both professionals and home cook, and it have positioned itself very well this time so it is clearly more affordable than the more hand crafted SG2 knives while have a performance that is close to them.In summary, the Ryuhyo is the result of Hatsukokoro's improving manufacturing technique, and it is a good sign to see. While we all like the masterfully handcrafted knife that offers us unbeatable performance, it is these more "machine made" blades that would allow more people enjoy the smooth cut offered by Japanese kitchen knives. Having this section of the market improving both in quality and value would surely be a plus in my opinion. Read less

Pros

Excellent performance
Thin behind the edge
Easy to look after

Cons

A little bit brittle

Sanmai - Stainless Damascus Clad Migaki

Hatsukokoro Hayabusa Ginsan Migaki

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 col... Read more

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. Read less

Pros

Budget friendly
Thin behind the edge
Easy to look after

Cons

A little bit brittle

Sanmai - Stainless Clad Migaki

Hatsukokoro Ryuhyo SG2 Damascus Kurozome

The Ryuhyo(流冰, Flowing Ice) is a line that looks familiar but feels different. It is almost indistinguishable from the Saihyo SG2 line by the look. But after... Read more

The Ryuhyo(流冰, Flowing Ice) is a line that looks familiar but feels different. It is almost indistinguishable from the Saihyo SG2 line by the look. But after having a try, I can say that look is very deceiving, the improved sharpening and compelling price would likely make this line a often recommended option for a intermediate to high-end knife. Not to mention the unique black Damascus look.Hatsuokoro's existing model Saihyo has been around for a while on the market, but it haven't been very popular. One of the reason I thinks is the sharpening being applied to the knife is somewhat standard, it features a flat grind bevel with polished sandblasted damascus finish, and the thickness behind the edge is not particularly thin. This combination results in a blade that doesn't feel particularly sharp or smooth in the cut, and many other blades can outperform it in its price range.Hatsukokoro seems to noticed this situation and they have worked on improving their manufacturing process. The Ryuhyo not only comes at a lower price, but also feel much smoother in the cut. The geometry is more of a sabre/v-grind that transitions smoothly without a shinogi line, not only allows the food to glide smoothly on the surface without sticking, but also kept the beautiful damascus pattern flowing throughout the blade. Maybe this is the reason behind the name.The etching is also brighter than the Saihyo, which seems to be a result of smoother surface(less reactive with acid). This does improve the performance as the friction between the food and the blade is noticeably reduced.The steel would be the good ol SG2, I would consider this as the endgame steel for most household and professional as it is excellent in wear resistance without being too hard to sharpen or prone to rust. Having this steel means Ryuhyo is aim more towards the higher end part of the market for both professionals and home cook, and it have positioned itself very well this time so it is clearly more affordable than the more hand crafted SG2 knives while have a performance that is close to them as well as a stunning look.In summary, the Ryuhyo is the result of Hatsukokoro's improving manufacturing technique, and it is a good sign to see. While we all like the masterfully handcrafted knife that offers us unbeatable performance, it is these more "machine made" blades that would allow more people enjoy the smooth cut offered by Japanese kitchen knives. Having this section of the market improving both in quality and value would surely be a plus in my opinion. Read less

Pros

Excellent performance
Great artistic
Thin behind the edge

Cons

Etched damascus can be hard to maintain

Sanmai - Stainless Damascus Clad Etched

Hatsukokoro Hikari SLD Mirror

The Hikari(光, Light) is certainly a interesting addition to our collection, it combines a rather unique finish with an uncommon steel, resulting a unique and... Read more

The Hikari(光, Light) is certainly a interesting addition to our collection, it combines a rather unique finish with an uncommon steel, resulting a unique and characterful line at a very friendly price point. Like the name suggests, there are some shining spots that you will discover when you pick it up.The eye catching feature of this line must be the finish, it is a simple mirror polish with a slight twist. What Hatsukokoro did seems to be a combination of buffing and sandblasting, as the finish they produced on these knives is both reflective but hazy. The haziness is not particularly strong like a kasumi finish, but as you turn the knife agains light, the texture left by the sandblasting will reflect light in a way that makes the blade looks glitter-coated. It's not exciting like a Tsuchime or Damascus, but it is certainly an alternative option to the Migaki finish that are very common at this price point.The choice of steel is rather interesting, the SLD steel is technically a semi-stainless steel as its chromium level is just on the line of making it fully stainless(13%). This allows it to be quite low maintenance as the steel doesn't form any patina and react very slowly. At the same time, many user of this steel reports that it can take a more keen edge than typical stainless steel. SLD's high alloy level ensures a high level of wear resistance and it's often used on many high end handcrafted knives. Now that we have this steel available on a knife that goes as low as 200AUD (210mm Gyuto), this unique experience offered by this material is much more affordable. The grinding/blade geometry is slightly convex but not super thin behind edge, which can lead to some wedging and resistance but it does excel at food release. It is a logical solution in my opinion, as the smooth mirror finish will cause strong sticking if the there is no strong geometry to encourage the food peeling off. It is not one of those silky smooth cutting knife but more of a workhorse, the keen edge does feel more towards carbon steel than typical stainless as it initiate the cut fairly quickly on the surface of the food.Hatsukokoro have always been developing new or improving their existing knives at the budget range, and it seems they have been focusing on optimising the performance of their product and bringing interesting features to the market. Hikari is definitely a result of this effort, it will join the wide range of available knife we can offer and allow more selections at the budget end. Read less

Pros

Great artistic
Budget friendly
Workhorse grind

Cons

On the thicker side

Sanmai - Stainless Clad Mirror Polish

Hatsukokoro Kujaku V-Toku 2

The Rainbow Damascus is no longer rare in the industry, but I think many of us still remember how stunning it was when we first came across it. Hatsukokoro d... Read more

The Rainbow Damascus is no longer rare in the industry, but I think many of us still remember how stunning it was when we first came across it. Hatsukokoro didn't settle on their Hayabusa Blue 2 Rainbow Damascus line but decided to push it even further, which leads to this brand new line Kujaku(孔雀, Peacock)which is an upgrades in all aspects compare to the Hayabusa.The core steel of the Kujaku is Takefu Special Steel's V-Toku 2, which is Takefu's take on the classic Blue 2 steel. With the introduction of vanadium and a bit more tungsten, the increased dine carbide would give V-Toku better wear resistance than Blue steels from Hitachi. Meanwhile, being an alloy carbon steel, it still retains excellent working hardness up to HRC64 and can produce a really fine cutting edge, which is what people look for when they are getting a carbon steel knife.The cladding material is still the highlight of the show. On top of the layers of copper, brass and steels, Hatsukokoro applied a well controlled etching, which transfer the colour of each metal on the surface. The brass gets a deeper, gold-like look, the V-Toku core turns light grey and the copper picks up a mesmerising purple colour. It is really easy to see how this line got this name, the entire surface of the blade just shines in metallic reflection like the peacock feather.The blade is produced in the same factory as the Hayabusa Blue 2, which inherent a pretty thin edge and a slightly convex geometry. Pairing with an acute carbon steel edge, it will perform fairly well for a knife that focuses on aesthetic. One benefit of the etching is, it creates a layer of oxidation over the carbon core steel, which acts like patina and slows down rusting, which makes the knife easier to look after as it also have stainless cladding.Kujaku shows Hatsukokoro's continuous innovation in product design and their focus on different way of finishing their blades. As the result, this line get a very attractive and unique look. In my opinion, this is a very good option for gifting, especially to those who already have a decent Japanese knife and look for trying out carbon steel. The smooth cut and dazzling look can surely make the Kujaku a impressive gift. Read less

Pros

Great artistic
Great OOTB
Thin behind the edge

Cons

Prone to rust

Sanmai - Stainless Damascus Clad Etched

Hatsukokoro Hikari SLD Damascus

Hikari SLD Damascus is the alternative version of the original Hikari line introduced by Hatsukokoro, although it doesn’t feature its original dazzling surfa... Read more

Hikari SLD Damascus is the alternative version of the original Hikari line introduced by Hatsukokoro, although it doesn’t feature its original dazzling surface finish, the increasingly proficient etching done by Hatsukokoro have led to a tasteful contrast on this Damascus clad knife. The knife profile from the original Hikari is carried over, making it a unique choice for chefs and cooks with certain cutting preferences.The SLD is not a common steel seen on the market, being an tool/injection mold steel, it has incredible wear resistance, the high chromium content have ensured a good enough rust resistance but due to the high carbon content and consequential chromium carbide formation, it can be a little reactive in certain climatic conditions. Thanks to this material choice, Hikari’s edge have a touch of the aggressiveness that you would feel from a carbon steel, it’s that smooth feeling you would get when the edge can bite right into soft but tough food without much rubbing or sliding,Hikari line has a thin blade thickness, which gets carried over to the Damascus version, the very low spine thickness of 1.9mm above the heels ensures a low resistance cutting through some of the denser produce. There is some thickness left behind the edge, so it may not be the smoothest knife to cut with, but the convex grind that follows this edge can effectively push thin slices of food off the surface of the knife, allowing a pretty good food release for a knife this thin.The aforementioned profile is the unique feature offered by Hikari. Usually Gyuto would feature a much flatter edge that is ideal for push cutting and slicing, whereas the European chef knife is better for rock cutting using its curved belly. But when we picked up the Hikari, we noticed the strong curve across the entire range. When I put the 210mm Gyuto side by side with a Zwilling 8 inch, I’m plenty surprised by the almost identical edge profile. Not just the Gyuto, both petty and Ko-Santoku are very curved, the Santoku is the only design that is relatively flat in the current lineup. This means most of these knives would be pretty good at rocking chopping, and for customers that ask us if there is a sharp Japanese knife that can support their habit, we finally have an answer to them.The very friendly price might pave the last step for this knife to be an entry level bestseller, the etched damascus is the icing on the top to boost the aesthetic of the blade, making it a cool piece to pull out when cooking at home. It is not the best performing knife you can get at this price, but a slightly thicker and stronger edge is going to be less prone to damage. It's a pretty balanced design with a special perk, and that’s what makes it stand out as a unique option in the entry level range. Read less

Pros

Budget friendly
Ideal for the household
Exceptional profile

Cons

Etched damascus can be hard to maintain
On the thicker side

Sanmai - Stainless Damascus Clad Etched

Hatsukokoro Blue 1 Kasumi Iron clad

Hatsukokoro released a batch of Blue #1 blade and they haven’t decided the name of them yet. They are designed and built very traditionally with a solid perf... Read more

Hatsukokoro released a batch of Blue #1 blade and they haven’t decided the name of them yet. They are designed and built very traditionally with a solid performance, being ironclad carbon steel knives can mean some difficulties in maintenance, but for enthusiasts that love to play with their kitchen knives, they are very interesting to work with especially knowing their unique combination of producers.At first glance, this is a very typical Sakai product, with the signature triangular profile, smooth transition from spine to edge without a Shinogi line and a sandblast Kasumi finish. Takayuki, Jikko, Kikumori and many other classic brands from Sakai offer this design, this is pretty much the bread and butter for the region. However, when cutting with this knife, it feels quite different, instead of the typical thin bevel, this lineup of knives actually has some meat in its geometry. There is a stronger emphasis on food release, but the transition between the edge to the convex bevel is so well tuned that both the food penetration and knife’s glide through the food feel incredibly smooth unless you cut very tough food like carrot or sweet potato.So what’s the reason behind this atypical behavior? According to Hatsukokoro, it turns out that the sharpener was not from Sakai, this line is a collaboration between a Sakai blacksmith and a Tosa sharpener who both turns independent, hence the Sakai profile/construction and a convex grind that is very Tosa flavoured. As long as the food is not super tough and dense, the combination of weight and geometry of the knife will fall right through, and this collaboration across two regions does feel the right combination that ignited a magical reaction.There is one thing I still have to emphasise on, which is the reactive iron cladding, as fascinating as it is to look at the smooth and organic transition between the iron cladding and carbon core steel of these hand forged knives, the consequential maintenance can put off many users. I can say this line is more aimed towards knife enthusiasts and those who enjoy sharpening and patina building, or professionals who don’t care if their knife doesn’t look prestigious. For those who are capable and enjoy regrind and polish their knives, this would be an incredible knife to work with and build your own geometry/finish upon. Read less

Pros

Excellent performance
Workhorse grind
Exceptional profile

Cons

Prone to rust

Sanmai - Soft Iron Clad Kasumi

Hatsukokoro Ginrei Ginsan Nashiji

The Hatsukokoro Ginrei(銀嶺, Silver peak) Series is one of those quiet standouts that genuinely surprises once it hits the cutting board. Finished in a rustic ... Read more

The Hatsukokoro Ginrei(銀嶺, Silver peak) Series is one of those quiet standouts that genuinely surprises once it hits the cutting board. Finished in a rustic Nashiji texture, the Ginrei line carries a timeless, understated look that feels purposeful and fitting to its name without trying to draw unnecessary attention.At its core is Hitachi Ginsan (Silver #3) steel heat treated to around 61 HRC, this classic recipe delivers an excellent balance of stainless convenience, edge stability, and ease of sharpening. What truly sets the Ginrei series apart is what Hatsukokoro did to it: putting on a really thin bevel and aggressive edge, leading to an excellent cutting smoothness in this price range. It excels especially in going into dense roots and corms, as the thickness of the bevel is kept very low. Although there is some sticking when slicing juicy food into thin pieces, it is still a pretty high performance geometry.The Ginrei line offers a variety of profiles, including some you wouldn’t find easily. The K-tip petty would offer great function and precision when carving small items, and the 205mm K-tip “Gyuto” is a great slicer with a length uncommon for typical Sujihiki. The 210mm Gyuto takes the shape of the Hikari line, with a raised tip that leads to an edge profile that matches a typical western chef knife, meaning it is great at rocking chopping. For those who seek a specific type of blade for a specific type of work, you might be able to pick up one from the Ginrei line with a very reasonable price.Adding further value is the classic octagonal ebony handle, a premium touch rarely seen at this price point, offering excellent balance, durability, and a refined feel in hand. Overall, the performance-to-price ratio is outstanding, making the Ginrei series a budget-friendly yet highly capable choice for professionals and serious home cooks alike. Read less

Pros

Great for professionals
Budget friendly
Great OOTB
Ideal for the household

Cons

Fit and finish can be improved

Sanmai - Stainless Clad Nashiji

Hatsukokoro Kaijin Blue 2

Hatsukokoro Kaijin(海神, Sea God), is a rather budget friendly line for its name, it has a pretty plain look with polished edge and sandblasted bevel, and zero... Read more

Hatsukokoro Kaijin(海神, Sea God), is a rather budget friendly line for its name, it has a pretty plain look with polished edge and sandblasted bevel, and zero additional design feature. But I have to say, if your next knife purchase is all about performance, this can deliver it at a price that is very hard to beat.The key in a good cutting knife is the combination of an edge that cuts aggressively and a bevel geometry that penetrates and releases off food smoothly, and Kaijin does both fairly well. The steel choice is Blue No.2, a common carbon steel produced by Hitachi that excels at producing a really “bitey” edge. This type of edge can slice open soft items like proteins and tough surfaces like skins, and it’s an experience that stainless steel just couldn’t deliver. The magic of simple carbon steel is, they can be heat treated to a higher hardness and still retain a more decent toughness than most of the conventional stainless steel, this means they can perform when the edge gets pretty thin. In this case, it is exactly what Kaijin did. The bevel of Kaijin gets sharpened to a very low thickness near the edge, and this thickness gradually increases, transitions into two parallel surfaces. This type of convex grind and an extremely low thickness behind the edge is the key in delivering a smooth food penetration and food release, and it’s not an exception in the case of Kaijin. Although in some cases the very thin slice of food would stick to the flat zone of the blade, this still outperformed most of the knives we’ve tested on potatoes outside of the ones with more complicated hand grinded bevel.Completing the package is the latest dyed and stabilized blue curly maple handle, paired with an elegant stainless steel ferrule. This modern handle not only looks striking but also improves durability and balance, it is our interpretation of "the ocean", adding significant value and complete the blade into one refined package.Despite the carbon steel core used on the Kaijin, I still consider it as a rather practical line as the cladding is stainless. So the downside of the line really is the small amount of care needed to keep the exposed core steel dry and clean and a rather delicate edge that can’t handle much of a beating. I recommend this knife to anyone who already has some experience on an entry level VG10 or other stainless steel, and looking to upgrade into a carbon steel. This Kaijin line would deliver the desired smooth cut while keeping the maintenance and cost very manageable. Read less

Pros

Great for professionals
Great artistic
Budget friendly

Cons

Relatively hard to sharpen
Prone to rust

Sanmai - Stainless Clad Migaki

Hatsukokoro Hinotori VToku-2

Hatsukokoro's Hinotori(火の鳥, Bird of Fire) is one of those knives that stops you mid-scroll, and the name leaves no room for ambiguity once you lay eyes o... Read more

Hatsukokoro's Hinotori(火の鳥, Bird of Fire) is one of those knives that stops you mid-scroll, and the name leaves no room for ambiguity once you lay eyes on it. The cladding of this line is a multi-metal Damascus comprising copper, brass, nickel and stainless steel with a heavy lean towards the warm metals, and after sandblasting and etching, the result is nothing short of spectacular. Reds, oranges and coppers swirl against cooler greys in a dense, almost geological pattern that shifts as the light moves across it, the darkened V-toku 2 core steel at the edge frames the whole composition in a clean dark band, and the wavy, organic boundary where the cladding meets the core gives the knife a sense of movement and life that few knives at any price can match. If the Anmon produced by Nigara draws comparisons to the deep pond below the waterfall, Hinotori is very much its counterpart — embers, molten metal and firelight captured in steel.Behind that appearance is a blade that performs honestly for its price. The core steel is Takefu Special Steel's V-toku 2, their own interpretation of Blue 2, a low alloy carbon steel that sits at 62-64 HRC and delivers the kind of edge retention you'd expect from a well-regarded carbon steel in this category. The grind is well executed with good thickness control behind the edge, and as is often the case with carbon steel, the edge has that characteristic bite that stainless simply doesn't replicate — it doesn't so much push through food as it does slice open the fibres cleanly. Food release is standard for the geometry, and there are no particular downsides to flag in day to day cutting.The multi-metal cladding is low maintenance by nature — every material present, from the copper and brass to the nickel and stainless layers, resists rust and staining on its own terms. That said, the V-toku 2 core steel is still exposed at the edge and will need the usual attention you'd give any carbon steel knife: keep it dry, wipe it down after use, and it will reward you well.At 519 AUD for a 210mm Gyuto, the Hinotori sits in company with the Nigara Anmon and similar visually driven lines from Takefu Knife Village makers. At that price, the honest question is always how much of what you're paying for is performance versus appearance — and I think for this line, the answer is unapologetically weighted toward the latter, and that's perfectly fine. The performance is solid and the steel is a genuine workhorse, but the reason to own a Hinotori is that cladding. For collectors, enthusiasts or anyone looking for a striking gift that still cuts beautifully, this is a very compelling option that is hard to look past. Read less

Pros

Great artistic
Excellent fit and finish
Excellent performance

Cons

Relatively hard to sharpen
Prone to rust

Sanmai - Stainless Damascus Clad Etched

Hatsukokoro Aokitae Blue 2 Kurouchi

The Hatsukokoro Aokitae(青鍛, Blue forge) is a seemingly familiar line, this forged lineup falls into that “classy” category, reserved for people who like to d... Read more

The Hatsukokoro Aokitae(青鍛, Blue forge) is a seemingly familiar line, this forged lineup falls into that “classy” category, reserved for people who like to discover the most authentic way of building knife in Japan: Sanmai structure, carbon core with iron cladding, hand forged taper and the iconic kurouchi finish.Speaking of feeling familiar, the Aokitae bears a look that is very close to the Aosagi series - a Sakai-produced blue 2 line with Kurouchi finish. Judging from the rather clean finish and restrained forging texture, this might be the product of Sakai, likely of the same origin as the Aosagi. As the name suggests, the Aokitae is forged, which gives it reduction in spine thickness and weight compared to the non-tapered Aosagi. The weight change on paper may not look big, yet the feeling in hand is quite noticeable. The Aosagi line has a strong tip heavy balance, but as Aokitae has the material removed at its front, the change in balance is significant. For those who may think the Aosagi is too unwieldy but like the build and finish, Aokitae is the new alternative with a more nimble control.Despite the change in spine thickness, this line retains a well executed sharpening. There is almost no visible secondary bevel, which means the thickness of the primary bevel is reduced to nearly nothing, an experienced knife nerd would know without touching, this knife would have excellent entry upon any food. This paired with the now thinner blade and mild convex, offering less cutting resistance and decent food release.If there is a downside to be talked about with this blade, it would be the traditional construction using soft iron as the cladding for the Blue 2 steel core. As the iron is easier to work with for blacksmiths, costs less and develops a beautiful Kurouchi more easily than stainless cladding, they are commonly chosen for forged products with a raw finish. But as both the core and cladding don’t have enough chromium content to resist oxidation, this type of knife demands a high level of attention to not corrode in usage.Although attention-demanding, the Aokitae have positioned itself well in the sub-200 AUD price range. It can either be an interesting toy for carbon steel lovers and polishing enthusiasts, or a classic-look and good-performing blade for people who want to attempt carbon steel for the first time. Read less

Pros

Thin behind the edge
Budget friendly

Cons

Prone to rust

Sanmai - Soft Iron Clad Kurouchi

Hatsukokoro x Shimizu Ginsan Single Bevel

This is a small batch of items that Hatsukokoro acquired from sharpener Masaya Shimizu, who recently became independent from Yamawaki Hamono. As a sharpener ... Read more

This is a small batch of items that Hatsukokoro acquired from sharpener Masaya Shimizu, who recently became independent from Yamawaki Hamono. As a sharpener who focuses on single bevel sharpening, this Ginsan lineup is executed pretty well despite this unique and difficult profile.The noticeable characteristic of this line is the pronounced Sori(反り) in the spine, a common characteristic that appears on the Katana. Compared with the standard straight profile, this shape is better performing in deeper cuts into a larger chunk of protein while offering a more unique look. And we do see this type of unique look Yanagiba appears on special occasions like the cut on a big tuna in the opening stage of the Omakase course.The execution of the knife matches well to the expectation I would have on a seasoned Sakai sharpener, with uniform brushed/Migaki polish across Hira, bevel and Urasuki. The polished spine has a subtle dome and the choil is properly chamfered and squared off. The material choice is Ginsan, a very typical steel used for forging but yet easy to sharpen and look after, although comes usually at a premium price, it would significantly improve the usability of the knife especially when wiping the knife down isn’t always an option.The highlight of the knife would be the strong Sori and distinctly defined tip geometry on the Kiritsuke models, which is great in performing long and deep slicing tasks. The unique shape is paired with a simple yet classic look, which makes these knives perfect gift or attention grabber for Sushi chefs. The Damascus version of the knife offers a more dazzling look, the smooth layering of the Damascus cladding kept the visual language simple, yet the distinct layer highlights the geometry of the Kiritsuke tip and gives the knife a sharp appearance. Read less

Pros

Great for professionals
Easy to look after
Excellent fit and finish

Cons

High budget

Nimai - Stainless Clad Migaki

Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Single Bevel

Yoshihiro Yauji is not a widely known name yet, but the work speaks for itself. A member of Takefu Knife Village and a student of Hideo Kitaoka — one of the ... Read more

Yoshihiro Yauji is not a widely known name yet, but the work speaks for itself. A member of Takefu Knife Village and a student of Hideo Kitaoka — one of the region's foremost specialists in single bevel knives — Yauji handles both the forging and sharpening himself, keeping production numbers genuinely small. Hatsukokoro commissions and distributes this line in a similar arrangement to their collaboration with Yoshikane, meaning the knives arrive with Hatsukokoro's quality oversight while retaining the individual character that only a sole maker can deliver. Note that some older batch of this knife would come with Yauji's own engraving 寛 Kutsurogi, please refer to the product picture.The construction is Nimai — a Blue 2 (Aogami 2) carbon steel core hand laminated with soft iron Damascus cladding. The Damascus here isn't the bold, high-contrast variety you'd find on double bevel lines; the Kasumi finish polished over it produces something softer and more nuanced, a hazy, layered surface that reads almost like a natural stone finish. It's understated in the best possible way, and the level of polish Yauji achieves on this is genuinely impressive for a single maker working in limited quantities. The iron cladding does mean the entire blade needs careful maintenance to stay rust-free, which is worth factoring in before committing.What makes this line particularly interesting is the blade geometry. For a Yanagiba the spine is notably thin, sitting closer to the profile of a Takobiki, which makes these knives feel lighter and more nimble in hand than a traditional Yanagiba of equivalent length. The single bevel construction and thin edge make for clean, precise slicing through delicate proteins, which is exactly what this type of knife is built for.For context on value, the Nakagawa Blue 1 Damascus single bevel line is a natural comparison point — comparable construction approach, similarly stunning finish. This line steps in with Blue 2 steel and a slightly different finish character at a noticeably lower price, and I'd say a meaningful portion of the Nakagawa premium comes down to reputation and name recognition rather than a functional gap most users would notice in daily use. For enthusiasts and professional chefs who want a genuine Takefu single bevel knife with a compelling backstory and excellent finish, this is a hard line to overlook. Read less

Pros

Great artistic
Excellent fit and finish
Thin behind the edge

Cons

Prone to rust

Nimai- Soft Iron Damascus Clad Kasumi

Hatsukokoro Ryuhyo SG2 Damascus Coated

The Ryuhyo(流冰, Flowing Ice) is a line that looks familiar but feels different. At first glance, it carries the same elegant SG2 Damascus identity as the exis... Read more

The Ryuhyo(流冰, Flowing Ice) is a line that looks familiar but feels different. At first glance, it carries the same elegant SG2 Damascus identity as the existing Saihyo line, but once in hand, the difference quickly becomes clear. The improved sharpening, smoother cutting feel, and compelling value have already made Ryuhyo one of the easiest recommendations in the intermediate to high-end Japanese knife market.Now, the new Coated Series takes that familiar formula a step further. Available in striking Blue and Rainbow finishes — with Orange arriving in the future — this version adds a completely different visual personality to the already flowing Damascus pattern. Depending on the light, the coating shifts subtly across the blade surface, almost like reflected light moving across drifting ice. The finish feels modern and expressive without losing the refined aesthetic expected from Japanese kitchen knives.Hatsukokoro's earlier Saihyo SG2 series has been around for quite some time, but one criticism was always the somewhat conservative grind and sharpening. The blade geometry featured a relatively standard flat grind with a polished sandblasted Damascus finish, and the thickness behind the edge was not particularly thin. While visually attractive, many knives in the same price range could outperform it in cutting feel and food release.The Ryuhyo series seems to be Hatsukokoro’s direct answer to this issue. Not only does it come at a more approachable price point, but the cutting performance itself feels noticeably smoother and more refined. The geometry transitions more like a sabre/V-grind without a defined shinogi line, allowing food to glide naturally across the blade surface while preserving the uninterrupted flow of the Damascus pattern. Perhaps this flowing transition is exactly where the name “Ryuhyo” comes from.The coated finish itself is achieved through electroplating, giving the blade its vibrant blue or rainbow appearance while maintaining good durability in daily use. Unlike painted coatings, the surface remains clean and metallic in feel, complementing the smooth grind underneath rather than masking it. As with most coated finishes, gentle hand-washing and avoiding abrasive materials is recommended to preserve the appearance over time.The steel remains the trusted SG2 powdered steel, which many users would consider an ideal balance for both professional kitchens and serious home cooking. It offers excellent edge retention and wear resistance while remaining far less troublesome to sharpen or maintain compared to many ultra-hard stainless steels. Combined with the improved geometry, the Ryuhyo Coated Series positions itself extremely well: visually unique, high performing, and significantly more accessible than many fully hand-crafted SG2 knives.In summary, the Ryuhyo Coated Series represents the continuing evolution of Hatsukokoro’s manufacturing and finishing techniques. While handcrafted knives will always have their place, it is exciting to see more production-oriented knives reaching this level of cutting performance, refinement, and visual creativity. The result is a knife that not only cuts smoothly, but also brings a sense of individuality and atmosphere to the kitchen — something that feels increasingly rare at this price point. Read less

Pros

Excellent performance
Thin behind the edge
Easy to look after

Cons

A little bit brittle

Sanmai - Stainless Damascus Clad To Be Added

Hatsukokoro Ginso

The Hatsukokoro Ginso(銀霜) is a line that focusing on affordability while having few features that make it stand out in its price range. As the name Ginso or ... Read more

The Hatsukokoro Ginso(銀霜) is a line that focusing on affordability while having few features that make it stand out in its price range. As the name Ginso or "Silver Frost" implies, it uses Hitachi Metal Ginsan/Silver 3 steel as its core steel, with a Ukiba finished stainless cladding. The direction of the Migaki finish is parallel to the spine, which is arguably harder to do than the typical perpendicular-to-spine Migaki finish seen on the entry level knives. What is more unique is the look of the cladding, instead of having a uniform look, the area above the cladding line have a layer of haze-like finish. This layer combines with the cladding line and polished core steel, gives a looks of thin fog floating above water, a technique that was only seen on higher end brand like Miyabi.What is most exciting is that, with the combination of Gisnan steel, decent finish and unique look, the whole package comes in a very acceptable price. It is actually amongst the most affordable kinves with Ginsan cores steel. For those who are curious about this steel but on a tight budget, this is not only a good way to access this steel type, but offers few additional features. Read less

Pros

Budget friendly
Ideal for the household
Easy to look after

Cons

More sharpening needed

Sanmai - Stainless Clad Ukiba

Hatsukokoro Kurokaze White 2 Kurouchi

The new Hatsukokoro White 2 Kurouchi Stainless Clad Gyuto reminds me the old version Mazaki gyuto: both are tall blades, with fat tang, and most importantly,... Read more

The new Hatsukokoro White 2 Kurouchi Stainless Clad Gyuto reminds me the old version Mazaki gyuto: both are tall blades, with fat tang, and most importantly, amazing performance. Unlike the Mazaki with soft iron cladding that is hard to look after in the kitchen, the Hatsukokoro Kurokaze has stainless clad for easy maintenance, while its White 2 steel core provides excellent edge retention, ultimate sharpness, and ease in sharpening.Its Kurouchi finish with raw, organic, and distinctive appearance provides the natural characteristics of the steel, showcases the craftsmanship behind the knife, and adds a touch of traditional elegance to the blade. The profile of this line is rather interesting, as most of them have a slightly longer than typical cutting edge. The Gyuto of this line has a tip that drops down like a Santoku, resulting a flat belly and a wider tip, making it slice better but harder to do rock cutting with. And the petty offers a 165mm long slender blade, it can be used as a mini Sujihiki and do most of the work that a guyto can do with better precision and control.In all, the Hatsukokoro Kurokaze White 2 gyuto offers superior performance and great price. The tall heel and thick spine make it a choice as a sturdy workhorse. Read less

Pros

Budget friendly
Excellent performance
Workhorse grind

Cons

Need extra care

Sanmai - Stainless Clad Kurouchi

Hatsukokoro Shinkiro

Shinkiro(蜃気楼) in Japanese means "Mirage", it is made with an Aogami Super steel core, with a beautiful Damascus iron cladding on the bevel and Kuro... Read more

Shinkiro(蜃気楼) in Japanese means "Mirage", it is made with an Aogami Super steel core, with a beautiful Damascus iron cladding on the bevel and Kurouchi finish on top. This serie of knives delivers a combination of great Kireaji(切れ味, the "Cutting Taste"), good edge retention and artistic look. For most damascus knives, makers will polish them with various methods to reveal their beauty across the blade, therefore it is uncommon to see a combination of unpolished Kurouchi finish put on top of a damascus cladding, the end result however, is rather stunning. Holding the knife spine down, the Kurouchi finish becomes this rough and earthy ground, where the organic damascus pattern in the cladding boils and tumbles above it, then dissipate into the sky represented by the hightly polished core steel. I believe this is the perfect recreation of the Mirage under the blazing sun, a highly artistic utilization and combination of forging techinques and a materiality.The creator of these beautiful Knives Takahiro Nihei is a young smith trained under Sanjo's famous Yoshikane Hamono. Just like Yoshikane, his pays a lot of attention to the details of his work. The Shinkiro has a typical thick Sanjo heel, a very fast taper to the tip and super thin behind the edge. It is a great cutter that doesn't carry the price tag of its more premium "Hyomon" siblings. Although the carbon core steel and soft iron damascus cladding may be prone to rust, the Kurouchi finish can protect the blade partially from that issue. Read less

Pros

Great artistic
Excellent performance
Highly collectable

Cons

Prone to rust
High budget

Sanami - Soft Iron Damascus Clad Kurouchi

Hatsukokoro Hayabusa ZDP-189

Another addition to the ever popular Hatsukokoro Hayabusa(隼,Peregrine Falcon) line, featuring the edge retnetion king: Hitachi ZDP-189 powdered steel. With o... Read more

Another addition to the ever popular Hatsukokoro Hayabusa(隼,Peregrine Falcon) line, featuring the edge retnetion king: Hitachi ZDP-189 powdered steel. With over 3% of carbon content and up HRC 67, the Hayabusa ZDP-189 line is designed for those seeking the ultimate long lasting edge. Previously this steel was almost found exclusively on Sukenari knives, and they usually comes with a rather big price tag. That situations may just change with the introduction of the Hayabuse ZDP-189 serie, with a fit and finish that is arguably on par with the Sukenari, these hyper steel blades comes in with a price that is close to some SG2 knives. Hayabusa also offers a very thin grind, as a result it is a lightweight laser, with a thin flexible blade. For those who are fascinated by the knives with cutting edge(pun intended) powder metallurgy and extreme numbers, this undoubtedly will be the easiest way to get your hands on the ZDP-189 steel. Read less

Pros

Budget friendly
Great for professionals
Excellent performance

Cons

Relatively hard to sharpen
Fit and finish can be improved

Sanmai - Stainless Damascus Clad Migaki

Hatsukokoro Hayabusa Aogami Super

The Hayabusa(隼,Peregrine Falcon) Aogami Super serie by Hatsukokoro brings us an entry level option for those who want to get their hands on the combination o... Read more

The Hayabusa(隼,Peregrine Falcon) Aogami Super serie by Hatsukokoro brings us an entry level option for those who want to get their hands on the combination of high performance carbon steel and a laser grind. With the introduction of more alloy content like Tungsten and Chromium, as well as a higher amount of carbon(up to 1.50%), the Aogami Super/Blue Super steel can be heat treated to a impressive 64HRC. This give the blade enough strength to support a very thin edge withou it rolls and dulls easily, which allows knives like the Hayabusa serie to be created. With the spine thickness measuring only 1.6mm above the heel and 0.8mm at 1cm behiand the tip on a 210mm Gyuto, these knives undoubtedly fall under the laser category, making them nimble in hand and fall through food effortlessly.The fit and finish is also quite decent: very uniform Migaki finish across the blade, well-polished choil and spine and uniform, symmetrical cladding line on each side. But I do have to mention that the cladding on this line seems to be one a softer side, so it is more prone to scratch than other knives we have in store. At this price range, Hatsukokoro have offered a package that is really hard to beat. If you are thinking of dipping your toe into the world of carbon steel like Aogami Super, these stainless-cladded, budget friendly performers can very well be the top choice. Read less

Pros

Budget friendly
Excellent performance
Thin behind the edge

Cons

A little bit brittle
Need extra care

Sanmai - Stainless Clad Migaki

Hatsukokoro by Muneishi Kumokage Damascus

We all LOVE Shigeki Tanaka’s knife, light, nimble, not a laser but glides through potatoes effortlessly, with minimal stiction. Problem is, we can never get... Read more

We all LOVE Shigeki Tanaka’s knife, light, nimble, not a laser but glides through potatoes effortlessly, with minimal stiction. Problem is, we can never get enough of them. One of the most difficult products to get is the Kurouchi line, the lead time was significant. So a few years ago, I started searching for the perfect replacement: cuts well, rustic looking, and most importantly, same unbeatable price.Fast forward to 2022, we finally received something from our close partner Hatsukokoro, and man, I am stoked: this blue 2 KU damascus line Kumokage(雲影, Cloud Shadow)exceeded almost every aspect of expectation. The finish is something worth talking about, it is Kurouchi, but unlike a typical one, this one have a slightly scratched and beaten look, with a blue/teal lurking underneath the black. Under the finish is the damascus cladding, rolling gently across the bevel, sinking into the edge made by etched Blue 2 core steel. This combination creates an artistic look that I think quite fitting to the name of Cloud Shadow, at the same time, the etching provides the core steel a certain level of resistance to rust. Oh, let's not forget about that lovely stamped Hatsukokoro mark, which you don't see on other lines offered by Hatsukokoro.This Hatsukokoro blue 2 line is made by the Muneishi Cutlery, which has a long history back in 1955. They heat treat their blue 2 steel to about 62 to 63 HRC which I consider is optimal hardness for blue 2. Can't fault the grind as well, very soild cutting performacne which makes this Hatsukokoro Blue 2 line a perfect knife for anyone looking to get into the world of carbon knife or for experienced users that just loves the cutting feel of carbon steel. Read less

Pros

Budget friendly
Great artistic
Highly collectable

Cons

Prone to rust
Etched damascus can be hard to maintain

Sanami - Soft Iron Damascus Clad Kurouchi

Hatsukokoro Hayabusa HAP40 Western Handle

If you are a bit more familiar with the landscape of the Japanese kitchen knife, you might see the Chef Knife/Gyuto with a western handle as the child who do... Read more

If you are a bit more familiar with the landscape of the Japanese kitchen knife, you might see the Chef Knife/Gyuto with a western handle as the child who don't get enough love. They often appear in a cheaper package, with entry level steel or poorer fit and finish and being mass-produced through stamping. In other cases, they will be cladded in all kinds of well-made, highly-polished finishes, paired with a custom grip made with exotic material, along with a four-digit price tag.For those who prefer having that heft in hand and wishing for a Western grip Gyuto that offers premium performance, the Hayabusa(隼,Peregrine Falcon) HAP40 line from Hatsukokoro might just be the answer, and it won't break the bank. HAP40 was originally developed by Hitach as a tool steel using powder metallurgy technology, some of its properties combines with a impressive hardness of 64-66 HRC allow creation of some absurd blades. I have seen more than one time people describe its edge retention as "stupid", so if you wish to not sharpen you knife even under frequent use, this steel will be one of the top candidate.In addition to this solid core steel, Hatsukokoro also cladded this blade with ladderback damascus, it's uniform, dense and contrasty, giving the support that the hard core steel needs so it's not just a sweet eye candy. Notice that the HAP40 steel is a semi-stainless steel, it will just develop patina over time under normal use but if left wet and uncleaned for hours, there is a good chance of it to rust. If that is acceptable and you don't mind a longer sharpening process, this shall be the go-to high performance Western Handle Gyuto. Read less

Pros

Excellent performance
Great for professionals
Great artistic

Cons

Relatively hard to sharpen
Semi-stainless can rust

Sanmai - Soft Iron Clad Migaki

Hatsukokoro Hayabusa VG-10 Damascus Chuka

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 th... Read more

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. Read less

Pros

Budget friendly
Easy to look after
Ideal for the household

Cons

Heavy
Fit and finish can be improved

Sanmai - Stainless Damascus Clad Migaki

Hatsukokoro Kokugei Blue 1 Kurouchi

The Hatsukokoro Kokugei(黒鯨) is a line all about the value. I say it is best for enthusiasts because normal people won't want a 240mm Kurouchi Gyuto when ... Read more

The Hatsukokoro Kokugei(黒鯨) is a line all about the value. I say it is best for enthusiasts because normal people won't want a 240mm Kurouchi Gyuto when they wake up in the morning, and have only 200AUD to spend on it because they already on the verge of bankruptcy from that Fujiyama Honyaki purchase last night. Jokes aside, if you are quite into the idea of having a knife with fine Blue 1 carbon steel, and will to put it through a lot of use without caring too much about it being pretty, this line is the discount ticket into that. The serie name Kokugei means "Black Whale", and these Kurouchi knives do bear a look of a whale, with scars all over its body. I wouldn't even try to hide it: the fit and finish is rough. There are grind marks at the choil, there are grind marks on the spine, and hell, there are grind marks on the bevel that aren't completely polished away. Is it unpleasant? Depends on your standard. Does it affect the performance? Very likely not. But again, when a blue 1 240 gyuto is sold at a price less than 200 bucks, it hrad to resist for the right kind of audience. Read less

Pros

Budget friendly

Cons

Need extra care
Fit and finish can be improved

Sanmai - Soft Iron Clad Kurouchi

Hatsukokoro Hayabusa SG2 Migaki

The Hatsukokoro Hayabusa(隼, Peregrine Falcon) SG2 migaki line cuts well, looks beautiful but does not carry a hefty price tag.The SuperGold 2 (SG2) steel is ... Read more

The Hatsukokoro Hayabusa(隼, Peregrine Falcon) SG2 migaki line cuts well, looks beautiful but does not carry a hefty price tag.The SuperGold 2 (SG2) steel is a state-of-the-art powdered cutlery steel by Takefu Special Steel. It is a premium steel with extremely fine microscopic structure therefore it can be very sharp compared to traditional steel. Also, thanks to the modern metallurgy technology, powdered steels tend to have superior edge retention and impact resistance. In the case of SG2, it is typically heat treated to HRC 62, and has more than twice the edge retention than traditional White 2 steel. Being a stainless steel, together with extreme sharpness, high edge retention and impact resistance, the SG2 is a perfect cutlery steel.The finish of these blade can be described as minimalism done right. Through its highly polished surface, It is almost impossible to really tell the cladding line through the uniform polishing lines. Matched with the K&S teak octagonal WA handle, with black buffalo horn, the overall package is traditional, simple yet elegant. Read less

Pros

Budget friendly
Excellent performance
Easy to look after

Cons

Relatively hard to sharpen

Sanmai - Stainless Clad Migaki

Hatsukokoro Hayabusa SG2 Western Handle

The SG2 Micarta Western Handle line is great addition to the growing Hayabusa family under the Hatsukokoro brand. Carrying the name Hayabusa(隼), which is Per... Read more

The SG2 Micarta Western Handle line is great addition to the growing Hayabusa family under the Hatsukokoro brand. Carrying the name Hayabusa(隼), which is Peregrine Falcon in Japanese, these blades maintain the signature characteristics of this family: super thin laser construction, polished choil and spine and glides through a potato like a butter. It almost reminds me of the much loved Ryusen SG2 (red handle laser line). However, these Hayabusa SG2 feels a better finished product, as the handle is a very nice micarata with bright colored liner, the F&F is also much improved.In my opinion, the addition of this line filled another existing gap on the market, which is a mid-tier western handle serie with better steel, finish, and a non-premium price. The previous options for users who like the balance and weight of a western handle used to be limited, whith many of them being the more entry-level ones, having a less premium steel and lower grade fit&finish. On the other hand, there is a concentraion of high-end western handle knives, having the premium finish, custom handle, SG2 core steel and along with it, a premium price.Tojiro have seemingly been the sole choice in this affordable western handle SG2 catigory, until Hatsukokoro to inplement this Hayabusa line. With a better fit&finish, thinner blade construction and a much more nimble overall feel(the Hayabusa 210mm Gyuto is lighter in hand than Tojiro 170mm Santoku). this new line comes in at a price not much higher than some more premium VG10 knives. For lovers of western handle, the combination of fine fit&finish, excellent performance and a more premium steel mean these knives can well be the best bang for your buck at this price range. Read less

Pros

Excellent performance
Great for professionals
Easy to look after

Cons

A little bit brittle

Sanmai - Stainless Clad Migaki

Hatsukokoro Saihyo SG2

Hatsukokoro's Saihyo(細氷, fine ice) is a line that I would consider as the "performance looker" these knives would have a stunning finish but no... Read more

Hatsukokoro's Saihyo(細氷, fine ice) is a line that I would consider as the "performance looker" these knives would have a stunning finish but not relying on it as the only selling point, the steel, the grind and the profile will still be performance oriented. This Saihyo line is equipped with Suminagashi style stainless damascus cladding, finished with a mirror polish, it is a very densely packed, high contrast and defined damascus, which combines with the mirror polish would give the blade a dazzling look. The grind of these knives do not fall short behind, with the 210mm gyuto's spine thickness measures 1.9mm above the heel, the Saihyo line is a collection of lasers. Paired with the TAKEFU SG2 powder metallurgy steel, you could easily put on a wicked edge and expect it to hold very well.If we consider the highly polished core steel as clear water and the dense damascus pattern as cluster of fine ice, the name would match perfectly with the imagery created by the blade. The entire blade is like the face of an arctic river, with fine ice flowing down from the spine to the edge can bring. That, is a very poetic scene that appears in front of my eyes when I pick up these knives. Read less

Pros

Great artistic
Thin behind the edge
Excellent performance

Cons

High budget
Mirror polish can be hard to maintain

Sanmai - Stainless Damascus Clad Mirror Polish

Hatsukokoro Komorebi Blue 1 Damascus

Hatsukokoro's Komorebi(木漏れ日) Blue 1 Damascus line is something completly new to the market when it was first brought to the market in 2022. The name in J... Read more

Hatsukokoro's Komorebi(木漏れ日) Blue 1 Damascus line is something completly new to the market when it was first brought to the market in 2022. The name in Japanese describes the sunlight that streams through the trees, which is a very clam and peaceful natural scene. And the reason behind this name is the beautiful natural stone finish that the blade been put through, complemented by the organic cladding line across the edge.Natural stone finish. Rarely a Japanese kitchen knife is finished on a natural stone. Shigefusa probably being the only one that I could name on top of my head. Doing it this way significantly increases the overall level of the F&F of the knife, and is very unique given that Shigs can’t be easily obtained these days.Many of the knife enthusiasts prefer the larger Sanjo / Echizen profile to the shorter Sakai profile, as a result we are offering the Komoberi in a more traditional Sanjo profile that is very tall, and the length is true edge length rather than tip to machi length. The heel is also quite significant along with a pronounced distal taper, translating into a very thin thickness behind the edge.These features really make the Komorebi line stand out, and in some sence a one-of-a-kind line, yet the presentation of these blades are done in a subtile way, while in my opinion aligns with the poetic Japanese aesthetic very well. Read less

Pros

Great artistic
Highly collectable
Exceptional profile

Cons

Prone to rust
Need extra care

Sanami - Soft Iron Damascus Clad Kasumi

Hatsukokoro Yorokobi SLD Copper Damascus Kurouchi

Forged and sharpened by Nigara, the Yorokobi(よろこび) offers a unique copper damascus cladding with the much loved SLD steel. This combination is specially deve... Read more

Forged and sharpened by Nigara, the Yorokobi(よろこび) offers a unique copper damascus cladding with the much loved SLD steel. This combination is specially developed by Hatsukokoro, combining excellent artistic with the great performance. Compared with its previous iteration, the Yorokobi(joy in Japanese) Kurouchi line doesn't fall short in its artistic appearance, in my opinion, Hatsukokoro's artistic approach on this line is more curated and thoughtful. Instead letting the copper damascus spread across the blade, the pattern is restricted in the area right above the cladding line, moving up along the bevel is another layer of iron cladding, then the bevel finishes off into the Kurouchi surface. The layering of different material and their contrast make creates waves of pattern, emerging from the Kurouchi finish, flow down the bevel into the cutting edge, there is almost a sense of motion in it. This setup is rather complex but doesn't look busy, demonstrate a high level of artistic skill.Complementing this beautiful finish is the SLD core steel, with similar composition to the SKD steel but less chromium, this tool steel can be heat treated to 63-64HRC and hold a thin edge for a extensive amount of time. Having 13%chromium will make it a really rust resistant semi-stainless steel, but on this line the core steel have been put through a chemical etching, which gives it a dark colour and some resistance to rusting and discolouration.This is a line made for those who fancy the passionate vibe that a copper damascus blade can give you, but don't want have that beauty shouting out loud. The dense orange pattern still emits a strong presence which is hard to miss, but it is well balanced and kept more subtle by the Kurouchi finish that takes up half of the blade. Remember that the copper and the core steel are both reactive to moisture and fingerprints, but if you keep them well looked after, knives from this Yorokobi like can keep bring you joy will its unique beauty. Read less

Pros

Great artistic
Highly collectable
Excellent fit and finish

Cons

Need extra care
Semi-stainless can rust

Sanmai - Stainless Damascus Clad Kurouchi

Hatsukokoro Sunaarashi VG10 Kurozome

The Hatsukokoro Sunaarashi(砂嵐, Sandstorm) VG10 Kurozome line is the brand's pitch at high end home kitchen market. The dense damascus pattern, Kurozome d... Read more

The Hatsukokoro Sunaarashi(砂嵐, Sandstorm) VG10 Kurozome line is the brand's pitch at high end home kitchen market. The dense damascus pattern, Kurozome dyed steel and mirror polish, these features all add cost to the knife but aren't oriented towards performance. However, the knife you get is stunning to say the least. The dyed black steel is mixed into a storm of undyed silver, two contrasting tone then both reflect light with their hight glossiness. This combination is so dazzling especially when the knife is rotated under the light, it do makes you feel like you are lost in a sandstorm when inspecting this Sunaarashi line up close.The beautiful apperance of this line doesn't hamper it from delivering great performance. With the spine of 210mm Gyuto measures at just below 2mm above the heel, these knives definitely falls under the "Laser" category. Such thin profile leads to a very thin cutting edge, and reduces resistance when cutting into thicker foods. There is one thing to be notice however, that is the mirror polish finish on this line is very smooth, it tend to creat drag/stickness when the blade is making a large area of contact with food, so if the cut is done in a slower motion, you could feel some friction as the blade is entering food like potato.Overall the Sunaarashi line is packed with aesthetic features, as well as sharpness. Although its price is on the higher side for a VG10 core knife, when compared to some competitors like the high-end VG10 made by Mcusta Zanmai or Miyabi, these knives can be seen as an alternative option that give lightness, sharpness and a different look. Read less

Pros

Great artistic
Thin behind the edge
Excellent fit and finish

Cons

Mirror polish can be hard to maintain
High budget

Sanmai - Stainless Damascus Clad Mirror Polish

Hatsukokoro White 2

This line is another entry level White 2 carbon steel offering from Hatsukokoro, it takes a simple combination of Kasumi finished bevel and Migaki finished f... Read more

This line is another entry level White 2 carbon steel offering from Hatsukokoro, it takes a simple combination of Kasumi finished bevel and Migaki finished flat zone, leading to a classic and elegant look. The lower price point of this line can rival some other Kurouchi finished kinves, but the performance and finish are still resaonably good. The Migaki finish looks pretty uniform and the boundary of the bevel is clear and sharp. I have to mention though the choil and spine are not polished and do dig in your fingers a bit, and there are grinding marks on the bevel that are visible, this is why we are selling them at a discounted price to match.The performance is what suprised me a little bit. Blades from this line cuts as good as other entries from this price range, and you do get that easy-to-sharpen property and the ability to take a thin edge from the White 2 steel. I believe it is due to the grind, the food release on these knives are pretty good, often the top of the slice of potato will automatically peel off the blade as I finish that cut.This line sets a good beseline for entry level carbon steel knife. If you can handle the rust and discoloration, or just want to see what are benifits and maintenance of a carbon knife before getting a Masamoto KS, Hatsukokoro offers you this line to give a shot at. Read less

Pros

Budget friendly
Great for professionals

Cons

Prone to rust
Fit and finish can be improved

Sanmai - Soft Iron Clad

Hatsukokoro Hayabusa VG-5

The Hatsukokoro Hayabusa(隼, peregrine falcon) VG-5 is a great starting point for anyone who want get into the wonderful world of Japanese kitchen knives, wit... Read more

The Hatsukokoro Hayabusa(隼, peregrine falcon) VG-5 is a great starting point for anyone who want get into the wonderful world of Japanese kitchen knives, with a very affordable price, it will offer decent steel, very thin grind and ease of maintenance, which will allow you to experience the sharpness that Japanese knives have to offer without the need to worry about taking care of the blade all the time.The Vg-5 by Takefu Steel is a more entry level stainless steel under the "V GOLD" line like the famous VG-10, compare to its big brother, VG-5 has less carbon and other alloy content, with reduce the edge retention a bit but the similar amount of chromium content will ensure same level of rust resistance. In exchange to this performance difference, the price of VG-5 knives will also be lower accordingly, so you can get them at a more affordable price point.Like any other Hayabusa line, this line receives a very thin grind, which put it into the laser category, this will lead to less resistance when cutting into food which allows you to better experience that sharpness that defines Japanese knives. The finish at the details are also good, although the spine and choil are not rounded extensivly, they don seems to dig into my hands and create hot spots.In conclusion, this Hayabusa line offered by Hatsukokoro is very good for those who are picking their first ever Japanese kitchen kinfe. If you prefer a western handle, there is also a line of same kinves fitted with a western handle. Read less

Pros

Budget friendly
Ideal for the household
Easy to look after

Cons

Non-premium steel

Sanmai - Stainless Clad Migaki

Hatsukokoro Kuronami Blue 2 Kurouchi

The Kuronami(黒波, Black Wave) is a newly released entry level carbon knife line. It's commissioned by Hatsukokoro and aimed at the entry level carbon kni... Read more

The Kuronami(黒波, Black Wave) is a newly released entry level carbon knife line. It's commissioned by Hatsukokoro and aimed at the entry level carbon knife market. This line is extremely similar to the Kokugei line, but featuring Blue 2 instead of Blue 1 core steel and a slightly different finish.This line have many features that is in common with the Kokugei line: glossy Kurouchi finish that has a teal tint, tapered spine and a very good edge out of the box. Thanks to the carbon core steel, the food penetration is excellent on this line and the edge won't hesitate on the surface of the food. However, the glossy finish and the lack of special geometry means some sticking will happen as you cut some dense food like potato or carrot.The pricing on this line is also quite friendly for beginner, by it comes at the price of poorer fit and finish. Rough grinding marks are observable near the choil, and the bevel isn't polished evenly. But compare witht the Kokugei line, this line features a hazy wave-like finish on its bevel that runs from tip to heel, thus it gets the "Black Wave" name. It is straight forward, but I think it is just like this line: a straight foward budget carbon knife with some interesting cosmetic fetures and decent cutting performance.If you are looking to try out a carbon knife but don't want spend too much on something you are not sure if you can take good care of, this line is an alternative choice besides the Kokugei line. Read less

Pros

Budget friendly
Thin behind the edge

Cons

Need extra care
Fit and finish can be improved

Sanmai - Soft Iron Clad Kurouchi

Hatsukokoro Kurokuma Blue 2 Kurouchi

The Hatsukokoro Kurokuma(黒熊, Black Bear), different from the brand Kurokuma, is a new addition to the growing lineup of Hatsukokoro's budget friendly Kur... Read more

The Hatsukokoro Kurokuma(黒熊, Black Bear), different from the brand Kurokuma, is a new addition to the growing lineup of Hatsukokoro's budget friendly Kurouchi knives. It shares some similarities with the Kokugei/Kuronami series, but some key features of this line have led to a quite different behavior on chopping board.Like the Kokugei/Kuronami line, the Kurokuma features a glossy Kurouchi finish, however, it is a brown/yellow tint above the black, which give the knife a earthy look similar to the fur on a bear, quite fitting to its name. What is quite matching to this finish is the grind, when looking down the spine, the Kurokuma have way less taper compare to the Kokugei or Kuronami, leading to a spine thickness that is double of those knives at the middle and the end of the blade.The impact of this grind is rather interesting. We usually affiliate thicker knive with poor cutting performance, as there will be more resistance to overcome when the blade enters and splitting a dense food like potato. This is the case for the Kurokuma, however, this blade performe suprisingly well when slicing thin pieces off a potato, the penetration of the edge at the initial contact is very resolute, and the blade follow through effortlessly.Through observaton and the sacrifices of some potatoes, we have deduct the reasone behind this behavior. As the grind is very thick and the angle of the primary bevel is rather large, the secondary bevel is quite narrow compares with other blades. This will leads to prying, hence the resistance we feel when splitting potatoes, but when slicing, the thin slice will pop off the narrow bevel and give a clean food release, which translates to low sticking when cutting. Combining with the aggressive edge of the carbon knife and the inertia in this heavy blade, this knife end up offering a pleasing slicing experience.Thus if you are looking into a budget carbon knife with rustic look and enjoyable cutting feeling, this line is definitely something you should check out. Read less

Pros

Budget friendly
Workhorse grind

Cons

Need extra care
Fit and finish can be improved

Sanmai - Soft Iron Clad Kurouchi Tsuchime

Hatsukokoro Hayabusa VG10 Damascus WA

Another home run by Hatsukokoro, the Hayabusa VG10 Damascus series embodies the pinnacle of Japanese craftsmanship. Made in Seki City, Gifu by an internation... Read more

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. Read less

Pros

Great artistic
Ideal for the household
Excellent fit and finish

Cons

Mirror polish can be hard to maintain

Sanmai - Stainless Damascus Clad Tsuchime

Hatsukokoro FAXR2 Damascus

FAXR2 is a premium powdered cutlery steel, expertly crafted by the renowned Japanese manufacturer Nachi-Fujikoshi, also famous for their exceptional R2 steel... Read more

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. Read less

Pros

Excellent performance
Great artistic
Excellent fit and finish

Cons

High budget
Relatively hard to sharpen

Sanmai - Stainless Damascus Clad Mirror Polish

Hatsukokoro FAXR2 Migaki

Introducing the latest offering from Hatsukokoro, the FAXR2 Migaki series. As a sister line to the Damascus variant, this series features a polished sanmai &... Read more

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. Read less

Pros

Excellent performance
Easy to look after

Cons

Relatively hard to sharpen

Sanmai - Stainless Clad Migaki

Best Japanese kitchen knife brands in 2026

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The Knives & Stones take

What are the thoughts and opinions on the Hatsukokoro Hayabusa AO Migaki in 210mm?

Inspired by a community discussion

Hatsukokoro Hayabusa Aogami Super Migaki Santoku 180mm Black ChacateFrom $200 AUD

Hatsukokoro Hayabusa Aogami Super Migaki Bunka 180mm Black ChacateFrom $210 AUD

Frequently Asked Questions about Hatsukokoro

Who is Hatsukokoro?

Hatsukokoro is a Japanese knife maker based in Hyogo, Japan , established in 2019. They are known for Unrivalled product availability, exceptional performance at a highly competitive price.. Their signature steels include SLD, Ginsan. Available at Knives and Stones Australia.

What knives does Hatsukokoro make?

Hatsukokoro produces the following knife lines: Hatsukokoro Irodori , Hatsukokoro Hayabusa ATS34 Damascus, Hatsukokoro Hayabusa ATS34 Sanmai, Hatsukokoro Blue 2 Damascus(Tosa), Hatsukokoro Sumi Blue 2 Kurouchi, Hatsukokoro Shikkoku Blue 2 Kurouchi, Hatsukokoro FAXR2 Single Bevel Mirror Polish, Hatsukokoro Ryuhyo SG2 Damascus , Hatsukokoro Hayabusa Ginsan Migaki, Hatsukokoro Ryuhyo SG2 Damascus Kurozome, Hatsukokoro Hikari SLD Mirror, Hatsukokoro Kujaku V-Toku 2, Hatsukokoro Hikari SLD Damascus , Hatsukokoro Blue 1 Kasumi Iron clad, Hatsukokoro Ginrei Ginsan Nashiji, Hatsukokoro Kaijin Blue 2, Hatsukokoro Hinotori VToku-2, Hatsukokoro Aokitae Blue 2 Kurouchi, Hatsukokoro x Shimizu Ginsan Single Bevel, Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Single Bevel, Hatsukokoro Ryuhyo SG2 Damascus Coated, Hatsukokoro Ginso, Hatsukokoro Kurokaze White 2 Kurouchi, Hatsukokoro Shinkiro, Hatsukokoro Hayabusa ZDP-189, Hatsukokoro Hayabusa Aogami Super, Hatsukokoro by Muneishi Kumokage Damascus, Hatsukokoro Hayabusa HAP40 Western Handle, Hatsukokoro Hayabusa VG-5 Western Handle, Hatsukokoro Hayabusa VG-10 Damascus Chuka, Hatsukokoro Kokugei Blue 1 Kurouchi, Hatsukokoro Hayabusa SG2 Migaki, Hatsukokoro Hayabusa SG2 Western Handle, Hatsukokoro Saihyo SG2, Hatsukokoro Komorebi Blue 1 Damascus, Hatsukokoro Komorebi Blue 2 Hon-Kasumi, Hatsukokoro Yorokobi SLD , Hatsukokoro Yorokobi SLD Copper Damascus Kurouchi, Hatsukokoro Sunaarashi VG10 Kurozome, Hatsukokoro by Muneishi Kumokage Sanmai, Hatsukokoro White 2, Hatsukokoro Hayabusa VG-5 , Hatsukokoro Yoake Blue 1 Kurouchi, Hatsukokoro HAP40 Single Bevel, Hatsukokoro Kuronami Blue 2 Kurouchi, Hatsukokoro Kurokuma Blue 2 Kurouchi, Hatsukokoro Hyomon White 2 Damascus, Hatsukokoro Hayabusa VG10 Damascus WA, Hatsukokoro FAXR2 Damascus, Hatsukokoro FAXR2 Migaki. We currently carry 214 products from Hatsukokoro at Knives and Stones. They specialise in Unrivalled product availability, exceptional performance at a highly competitive price..

Where is Hatsukokoro located?

Hatsukokoro is located in Hyogo, Japan. Japanese knife-making regions each have distinct traditions.

Where can I buy Hatsukokoro knives in Australia?

Knives and Stones is an authorised Australian stockist of Hatsukokoro. You can shop online at knivesandstones.com.au with free shipping on orders over $99, or visit our stores in St Peters (Sydney), Crows Nest (Sydney) and Braddon (Canberra) to handle the knives before buying.

Hatsukokoro

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Brand

Why Hatsukokoro Matters

Does Hatsukokoro Allow Unsolicited Visits?

Knives by Hatsukokoro

Hatsukokoro Irodori

Hatsukokoro Hayabusa ATS34 Damascus

Hatsukokoro Hayabusa ATS34 Sanmai

Hatsukokoro Blue 2 Damascus(Tosa)

Hatsukokoro Sumi Blue 2 Kurouchi

Hatsukokoro Shikkoku Blue 2 Kurouchi

Hatsukokoro FAXR2 Single Bevel Mirror Polish

Hatsukokoro Ryuhyo SG2 Damascus

Hatsukokoro Hayabusa Ginsan Migaki

Hatsukokoro Ryuhyo SG2 Damascus Kurozome

Hatsukokoro Hikari SLD Mirror

Hatsukokoro Kujaku V-Toku 2

Hatsukokoro Hikari SLD Damascus

Hatsukokoro Blue 1 Kasumi Iron clad

Hatsukokoro Ginrei Ginsan Nashiji

Hatsukokoro Kaijin Blue 2

Hatsukokoro Hinotori VToku-2

Hatsukokoro Aokitae Blue 2 Kurouchi

Hatsukokoro x Shimizu Ginsan Single Bevel

Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Single Bevel

Hatsukokoro Ryuhyo SG2 Damascus Coated

Hatsukokoro Ginso

Hatsukokoro Kurokaze White 2 Kurouchi

Hatsukokoro Shinkiro

Hatsukokoro Hayabusa ZDP-189

Hatsukokoro Hayabusa Aogami Super

Hatsukokoro by Muneishi Kumokage Damascus

Hatsukokoro Hayabusa HAP40 Western Handle

Hatsukokoro Hayabusa VG-10 Damascus Chuka

Hatsukokoro Kokugei Blue 1 Kurouchi

Hatsukokoro Hayabusa SG2 Migaki

Hatsukokoro Hayabusa SG2 Western Handle

Hatsukokoro Saihyo SG2

Hatsukokoro Komorebi Blue 1 Damascus

Hatsukokoro Yorokobi SLD Copper Damascus Kurouchi

Hatsukokoro Sunaarashi VG10 Kurozome

Hatsukokoro White 2

Hatsukokoro Hayabusa VG-5

Hatsukokoro Kuronami Blue 2 Kurouchi

Hatsukokoro Kurokuma Blue 2 Kurouchi

Hatsukokoro Hayabusa VG10 Damascus WA

Hatsukokoro FAXR2 Damascus

Hatsukokoro FAXR2 Migaki

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Shop Hatsukokoro Knives

Hatsukokoro Hayabusa ATS34 Damascus K-tip Gyuto 240mm

Hatsukokoro Hayabusa ATS34 Damascus Bunka 180mm

Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 240mm

Hatsukokoro Hayabusa ATS34 Sanmai Petty 150mm

Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 210mm

Hatsukokoro Hayabusa ATS34 Sanmai Bunka 180mm

Hatsukokoro Blue 2 Damascus Migaki Santoku 180mm Ebony Handle

Hatsukokoro Sumi Blue 2 Kurouchi Santoku 165mm Black Chacate Handle

Hatsukokoro Sumi Blue 2 Kurouchi Petty 120mm Black Chacate Handle

Hatsukokoro Sumi Blue 2 Kurouchi Petty 80mm Black Chacate Handle

Hatsukokoro Shikkoku Blue 2 Kurouchi Bunka 165mm Ebony Handle

Hatsukokoro Shikkoku Blue 2 Kurouchi Santoku 165mm Ebony Handle

Hatsukokoro Ryuhyo SG2 Damascus Petty 150mm Olivewood Handle

Hatsukokoro Ryuhyo SG2 Damascus Santoku 180mm Olivewood Handle

Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm Olivewood Handle

Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 240mm Olivewood Handle

Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 210mm Olivewood Handle

Hatsukokoro Ryuhyo SG2 Damascus Gyuto 240mm, Olivewood Handle

Hatsukokoro Ryuhyo SG2 Damascus Gyuto 210mm, Olivewood Handle

Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 240mm ebony handle

Hatsukokoro Ryuhyo SG2 Damascus K tip Gyuto 210mm Ebony Handle

Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm Ebony Handle

Hatsukokoro Ryuhyo SG2 Damascus Santoku 180mm Ebony Handle

Hatsukokoro Hayabusa Ginsan Santoku 180mm Black Chacate

Hatsukokoro Hayabusa Ginsan Santoku 180mm Ebony

Hatsukokoro Hayabusa Ginsan Bunka 180mm