This line of knives from Hatsukokoro is named Hayabusa which is fitting as these blades are fast as hell and very falcon-like, swooping in on their prey (food prep) and taking care of business in the blink of an eye.

  Hatsukokoro is a wholesaler based in Amagasaki, Japan. Their collaborative approach to business make them a very fun company to work with.  Their ever expanding range of knives has something for every skill level, from one of a kind honyaki masterpieces to everyday use knives for culinary students and home cooks. 

The Hayabusa line is made in Seki, Japan. Seki-city is a world famous knife making powerhouse hosting the Seki City cutlery festival and drawing knife aficionado's from around the world. These knives are ground thin with a slight convex, helping them slide through the food with ease.

The use of Ginsan steel for a cutting edge makes these knives very desirable for it's easy maintenance and long lives edges. The migaki finish is understated and the hand chilled kanji sets the knives off.

Ginsan steel was designed for cutting tools like knives and scissors. With a Carbon content between 0.95% - 1.1%, and a Chromium content between 13% - 14%, Ginsan will take a beautiful edge. A slight addition of Manganese and Silicon improves grain structure, wear resistance, and hardness.

We have chosen to fix an octagonal maple handle with stabilized maple collar to these knives. Maple is a hardwood that not only looks pretty, it is great at repelling water and holding up to wear over time.  

Knife specs:

Steel: Silver 3 (Ginsan)

HRC: 63~64

Handle: Single piece bubinga