The santoku - Japan's three virtues knife, built for meat, fish, and vegetables in equal measure - is where most home cooks spend the most time. A well-made 180mm santoku covers the full range of everyday prep work with a blade that is long enough for meaningful cuts but compact enough to maneuver precisely. Hatsukokoro brings ATS34 stainless steel to the Hayabusa santoku in San Mai construction, with Damascus cladding and a kasumi finish that gives the blade an understated, refined character. ATS34 is a premium high-carbon stainless steel used across high-end cutting tool applications worldwide - it is chosen for excellent edge formation, good sharpenability, and the ability to hold a refined edge through regular kitchen use at the hardness levels a skilled maker achieves with it.
At 5.6 oz and 185mm of blade length this is a well-proportioned santoku with a notably generous blade height of 49.3mm - more surface area than most santokus in this format, which adds to the scoop-and-transfer utility that makes a tall blade useful during high-volume vegetable prep. The 3mm spine tapers well toward a responsive tip. The Damascus cladding sits above a polished edge bevel in a finish combination that shows the layered pattern without being mirror-bright. At HRC 61 the heat treatment is toward the upper end of ATS34 capability, and the even grind on both sides makes this accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle is well-fitted with the same quiet elegance that defines the Hayabusa line throughout.
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
At 5.6 oz and 185mm of blade length this is a well-proportioned santoku with a notably generous blade height of 49.3mm - more surface area than most santokus in this format, which adds to the scoop-and-transfer utility that makes a tall blade useful during high-volume vegetable prep. The 3mm spine tapers well toward a responsive tip. The Damascus cladding sits above a polished edge bevel in a finish combination that shows the layered pattern without being mirror-bright. At HRC 61 the heat treatment is toward the upper end of ATS34 capability, and the even grind on both sides makes this accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle is well-fitted with the same quiet elegance that defines the Hayabusa line throughout.
- Brand: Hatsukokoro
- Location: Tosa, Japan
- Construction: San Mai
- Edge Steel: ATS34 Stainless Steel
- Cladding: Damascus Stainless
- Finish: Damascus Stainless
- HRC: 61 +/-
- Edge Grind: Even
- Handle: Octagonal Ebony
- Weight: 5.6 oz (158 g)
- Blade Length: 185 mm
- Total Length: 323 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49.3 mm
- Item Number: F34D-S180
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
