Hatsukokoro "Hayabusa" VG5 Gyuto 210mm

Hatsukokoro "Hayabusa" VG5 Gyuto 210mmThe VG5 steel used is a significant upgrade from previous VG steel, as the addition of vanadium (V) has resulted in finer carbides. This creates an ideal balance of hardness, abrasion resistance, and corrosion resistance. The Hayabusa ("Falcon") VG5 series is a highly recommended option for new Japanese knife enthusiasts looking for a high toughness and low maintenance cutlery. Spec: Origin (Made in): Seki, Gifu Prefecture, Japan Brand: Hatsukokoro

The VG5 steel used is a significant upgrade from previous VG steel, as the addition of vanadium (V) has resulted in finer carbides. This creates an ideal balance of hardness, abrasion resistance, and corrosion resistance. The Hayabusa ("Falcon") VG5 series is a highly recommended option for new Japanese knife enthusiasts looking for a high toughness and low maintenance cutlery.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
  Brand: Hatsukokoro
  
• Knife Type: Gyuto
  
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): VG5
  • Jigane (Cladding): Stainless Steel
    
  • Hardness: 59HRC
    
  • Hand-sharpened
• Blade Length (heel-to-tip): 210mm (8.3")
• Blade Height (at heel): 46mm 
• Spine Thickness
  • Above heel: 2.4mm 
  • Middle: 1.8mm 
    
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Wenge
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
  • Length: 133mm 
• Overall Length: 346mm 
• Weight: 134g (4.73oz) 
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro VG-5" (登録 初心 VG-5)

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.