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Hatsukokoro | SKU: HS-HAB-VG10TS-ST180

Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Santoku 180mm Ebony

Name: Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Santoku 180mm Ebony
Brand: Hatsukokoro
SKU: HS-HAB-VG10TS-ST180
Price: 179.95 AUD
Availability: InStock

$179.95

Sold out right now

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Hatsukokoro Hayabusa VG10 Tsuchime Sanmai WA
Profile	Santoku / Santoku
Bevel Type	Double Bevel
Weight	144 g \| 5.1 oz
Edge Length	173 mm \| 6 13/16″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	2.2 mm \| 3/32″
Width @ Mid	2.2 mm \| 3/32″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	59 - 61
Surface Finish	Tsuchime
Handle	Octagonal Ebony
Region	Hyogo
Best for	First-timers Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Hatsukokoro's Hayabusa VG10 Tsuchime line of kitchen knives is a perfect combination of exceptional artistics, craftsmanship, and affordability. Crafted from state-of-the-art VG10 cutlery steel, these knives offer superior edge retention and corrosion resistance, ensuring they maintain sharpness even with frequent use. This makes them ideal for both professional chefs and home cooks who require high-performance tools.

The blade features a beautiful tsuchime (hammered) finish, not only enhancing its visual appeal but also preventing food from sticking during slicing, which leads to smoother, more efficient cuts. The knives are meticulously crafted with exceptional fit and finish, ensuring both comfort and precision in every use.

Despite their high-quality materials and craftsmanship, the Hayabusa VG10 Tsuchime knives come at an affordable price, offering great value for anyone seeking a reliable and elegant tool for their kitchen. This blend of performance, aesthetics, and affordability makes them an excellent choice for any cooking enthusiast.

Pros	Cons
Budget friendly Great artistic

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Hatsukokoro

Rising star of the industry

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年

Known for Unrivalled product availability, exceptional performance at a highly competitive price.

Website handk.co Instagram @handk_official Read more about Hatsukokoro

Knife details

Profile

Santoku

三徳

Santoku · Double bevel

Compact double-bevel all-rounder with a flat edge and low tip; chopping feels controlled.

VG10

V金10号

Stainless · Takefu Special Steel

Takefu stainless, 1% carbon, 15% chromium, 1.55% cobalt, 59–61 HRC. Easy to sharpen.

Construction

Sanmai - Stainless Clad

三枚

3 layers · stainless clad

Hard core between two stainless layers, bare only at the edge; the cladding resists rust.

Finish

Tsuchime

Hammered surface

Hammer marks across the upper blade. The dimples reduce drag and help food fall away.

Handle

Octagonal Ebony

Octagonal WA

Dense, dark ebony in the eight-sided wa shape. The flats give a sure grip for either hand.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

Reviewed by James Zhang · Last updated 29 May 2026

Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Santoku 180mm Ebony

Availability

Detailed Specifications

Hatsukokoro

Knife details

Santoku

VG10

Sanmai - Stainless Clad

Tsuchime

Octagonal Ebony

Frequently asked questions

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Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Santoku 180mm Ebony

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