Introducing the Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Nakiri — a high-performance Japanese blade with style and precision crafted into every detail. Here’s the breakdown: Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, stands for "high performance." VG10 is the premium stainless steel for a razor-sharp edge. Tsuchime means "hammered" for reduced drag. Suminagashi signifies the stunning Damascus pattern. Experience the artistry and functionality of this Japanese knife at an exceptional value.
Maker: Hatsukokoro
Location: Sakai, Japan
Edge Steel: VG10 Stainless Steel
Construction: San Mai
Cladding: Stainless, Tsuchime, Suminagashi
Handle: Octagonal Ebony
Weight: 5.7 oz (164 g)
Edge Length: 164 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible performance and value, August 21, 2025Posted By: Carol T.
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.
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.
