Hatsukokoro brings ATS34 stainless steel to the Hayabusa bunka 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.
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.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 (160 g)
Blade Length: 182 mm
Total Length: 327 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
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.
