Hatsukokoro is a Sakai-based knife brand working with Nihei Takahiro to produce a range of knives that deliver serious quality at accessible prices. Hayabusa - the Japanese word for falcon - names the line that represents their best effort at combining premium surface treatment with practical stainless performance. The combination on this petty is genuinely striking: a VG10 stainless steel core in a San Mai construction, clad in stainless and finished with both tsuchime (hammered) texture above the shinogi and suminagashi (flowing water Damascus) layering on the lower blade road. Two of the most visually appealing surface treatments in Japanese knife making, on one small blade.
At 2.6 oz and 151mm this is a light, compact petty that handles detail work with minimal fatigue - trimming, segmenting, in-hand peeling, and precision board work where a longer knife would be clumsy. The 2mm spine at the heel tapers well toward the tip, keeping the blade responsive at the point where fine work happens. VG10 stainless is low maintenance and sharpens readily on quality water stones, making this an accessible choice for cooks who want Japanese knife aesthetics and performance without reactive steel concerns. The octagonal bubinga handle is well-fitted and comfortable in a pinch grip, with a warm reddish-brown color that contrasts nicely with the Damascus blade pattern.
Care Instructions: VG10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The bubinga handle benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge.
At 2.6 oz and 151mm this is a light, compact petty that handles detail work with minimal fatigue - trimming, segmenting, in-hand peeling, and precision board work where a longer knife would be clumsy. The 2mm spine at the heel tapers well toward the tip, keeping the blade responsive at the point where fine work happens. VG10 stainless is low maintenance and sharpens readily on quality water stones, making this an accessible choice for cooks who want Japanese knife aesthetics and performance without reactive steel concerns. The octagonal bubinga handle is well-fitted and comfortable in a pinch grip, with a warm reddish-brown color that contrasts nicely with the Damascus blade pattern.
- Maker: Hatsukokoro
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: VG10 Stainless
- Cladding: Stainless, Tsuchime (Hammered) and Suminagashi (Damascus)
- Handle: Octagonal Bubinga
- Weight: 2.6 oz (76 g)
- Blade Length: 151 mm
- Total Length: 276 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 30 mm
- Item Number: HQS-P150
Care Instructions: VG10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The bubinga handle benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge.
