The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Nakiri 165mm is a high-performance vegetable knife that blends excellent cutting ability with striking aesthetics. Hatsukokoro is known for delivering strong value, and this Hayabusa (“falcon”) line lives up to its name with thin geometry and precise performance. The core steel is VG10 stainless, a proven favorite for its edge retention, corrosion resistance, and ability to take a very fine edge.
This knife features a stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds visual depth. The flat profile makes it ideal for push cutting vegetables, while the thin grind gives it a smooth, effortless feel on the board. The octagonal olivewood handle provides a comfortable, secure grip (note: older videos may show an ebony handle). This is a great choice for anyone looking for a beautiful, low-maintenance nakiri with excellent performance.
What Customers Are Saying:
Customers highlight the knife’s thin grind, smooth cutting feel, and excellent performance on both soft ingredients and denser vegetables. Many note that it sharpens easily, takes a very keen edge, and holds it well, exceeding expectations for the price.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Brand: Hatsukokoro Location: Sakai, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Cladding: Stainless, Tsuchime, Suminagashi Weight: 5.5 oz (156 g) Blade Length: 164 mm Total Length: 317 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Octagonal Olive Wood (Trust Pictures not video)
This knife features a stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds visual depth. The flat profile makes it ideal for push cutting vegetables, while the thin grind gives it a smooth, effortless feel on the board. The octagonal olivewood handle provides a comfortable, secure grip (note: older videos may show an ebony handle). This is a great choice for anyone looking for a beautiful, low-maintenance nakiri with excellent performance.
What Customers Are Saying:
Customers highlight the knife’s thin grind, smooth cutting feel, and excellent performance on both soft ingredients and denser vegetables. Many note that it sharpens easily, takes a very keen edge, and holds it well, exceeding expectations for the price.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible performance and value, August 21, 2025Posted By: Carol T.
21 people found this review helpful
I am so impressed by this knife and very pleased with my purchase! The knife is very thin and cuts great, both through soft product and harder vegetables like large carrots (with care!!). The profile is perfect for me; most of the blade is flat, but with curvature toward the tip and a round tip. I also love the handle, esp after I treated it with a few coats of linseed oil. I also made a few passes with emery paper on the choil to smooth the edge.
While the knife came very sharp, I put my own edge on it, at a more shallow angle. The performance was incredible! I worried that the edge would not hold up at the more extreme angle and that I might even get microchipping, but after a couple of prep sessions it still push cut printer paper.
This knife far exceeded my expectations and I am glad I bought it.
21 people found this review helpful
I am so impressed by this knife and very pleased with my purchase! The knife is very thin and cuts great, both through soft product and harder vegetables like large carrots (with care!!). The profile is perfect for me; most of the blade is flat, but with curvature toward the tip and a round tip. I also love the handle, esp after I treated it with a few coats of linseed oil. I also made a few passes with emery paper on the choil to smooth the edge.
While the knife came very sharp, I put my own edge on it, at a more shallow angle. The performance was incredible! I worried that the edge would not hold up at the more extreme angle and that I might even get microchipping, but after a couple of prep sessions it still push cut printer paper.
This knife far exceeded my expectations and I am glad I bought it.
