Hatsukokoro coordinates production through the centuries-old Sakai artisan network - a system where specialist blacksmiths, grinders, and handle makers each contribute their expertise to produce knives that benefit from multiple layers of craft. The Hayabusa Ginsan line is produced in Seki City, Japan, using Ginsan (Silver #3) stainless steel - one of the finest Japanese stainless steels available, with a grain structure fine enough to support a genuinely sharp edge at 60-61 HRC while remaining highly resistant to corrosion. Ginsan is the stainless choice of cooks who want edge quality close to carbon without the reactive surface management carbon requires.
The petty format at 150mm is one of the most useful sizes in a Japanese knife roll - long enough for board work through herbs, citrus, and small proteins, and narrow enough for in-hand detail cuts where a chef knife would feel excessive. With a spine thickness of just about 2mm, this knife is laser thin and drops through food with minimal resistance. The migaki (polished) finish runs clean from spine to edge. The wenge octagonal handle with a black buffalo horn ferrule is a combination that is both visually striking and practical in a wet kitchen environment.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.Brand: Hatsukokoro
Line: Hayabusa Ginsan
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Engraving: Etched
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 2.5 oz (70 g)
Blade Length: 153 mm
Total Length: 276 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
The petty format at 150mm is one of the most useful sizes in a Japanese knife roll - long enough for board work through herbs, citrus, and small proteins, and narrow enough for in-hand detail cuts where a chef knife would feel excessive. With a spine thickness of just about 2mm, this knife is laser thin and drops through food with minimal resistance. The migaki (polished) finish runs clean from spine to edge. The wenge octagonal handle with a black buffalo horn ferrule is a combination that is both visually striking and practical in a wet kitchen environment.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
