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, narrow enough for in-hand detail cuts where a chef knife would feel excessive. At 1.9mm spine thickness this knife is laser thin and drops through food with minimal resistance - a characteristic that reviewers of the Hayabusa Ginsan line call out consistently as its most immediate quality. The migaki (polished) finish runs clean from spine to edge. Wenge octagonal handle with black buffalo horn ferrule - a handle 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.
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, narrow enough for in-hand detail cuts where a chef knife would feel excessive. At 1.9mm spine thickness this knife is laser thin and drops through food with minimal resistance - a characteristic that reviewers of the Hayabusa Ginsan line call out consistently as its most immediate quality. The migaki (polished) finish runs clean from spine to edge. Wenge octagonal handle with black buffalo horn ferrule - a handle 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 (70g)
- Blade Length: 153mm
- Total Length: 276mm
- Spine Thickness at Base: 1.9mm
- Blade Height: 30mm
