Hatsukokoro | SKU: HT-HBVGXS-CC175

Hatsukokoro Hayabusa VG10 Damascus Chinese Cleaver 175mm

Name: Hatsukokoro Hayabusa VG10 Damascus Chinese Cleaver 175mm
Brand: Hatsukokoro
SKU: HT-HBVGXS-CC175
Price: 229.95 AUD
Availability: OutOfStock

$229.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Hayabusa VG-10 Damascus Chuka
Profile	Chuka (Cleaver) / Chinese Cleaver
Bevel Type	Double Bevel
Weight	343 g \| 12.1 oz
Edge Length	180 mm \| 7 3/32″
Heel Height	75 mm \| 2 61/64″
Width @ Heel	2.5 mm \| 3/32″
Width @ Mid	2.5 mm \| 3/32″
Width @ 1cm from Tip	2.5 mm \| 3/32″
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	59 - 61
Surface Finish	Migaki
Handle	Full Tang Chinese Cleaver
Region	Hyogo
Best for	First-timers

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

This is a great addtion to the already popular Hayabusa(隼) series by Hatsukokoro, providing another budget friendly choice for those who are interested in the Chuka/Chinese Cleaver profile.

The Chuka is a rather uncommon profile when it comes to the knives made in Japan, and often people will have Sugimoto as their only option which will be priced 300AUD and above. This Hayabusa VG10 Chuka provides us an option at just over 200AUD, for a knife with decent core steel, stainless across the entire blade and a subtle damascus pattern. Remember, that is a lot of steel you get over other profiles.

There are few drawbacks for these knives, as the result of simplifying the production. Dispite bearing the name of Hayabusa(Peregrine Falcon), the blade is not a fast and nible one, the stamping process brings no taper to the blade, leads to a higher overall weight. The choil and spine are polished, but the absence of rounding can hurt the finger when pressures are applied. If these two main drawbacks are acceptable, there aren't much to be picky about this entry level Japanese Chuka.

Pros	Cons
Budget friendly Easy to look after Ideal for the household	Heavy Fit and finish can be improved

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

Profile

Chuka (Cleaver)

Chinese Cleaver

The Chuka Bocho, or Chinese cleaver, is a large, versatile knife central to Chinese cooking, featuring a broad, rectangular blade with slightly curved belly and defined tip. Beyond its primary functions of slicing, dicing, and chopping vegetables and meat, its wide blade also excels at crushing garlic and scooping up prepared ingredients for easy transfer from cutting board to pan. Despite its formidable size, it is not intended for cutting through bone, but rather for precision tasks and handling both fine and heavy-duty chopping. Blade lengths typically range from 180mm to 220mm, offering a generous cutting surface. The signature tall height not only enables the scooping function, but allows users to grip the blade deeply in a pinch grip and have very precise control on the direction of the cut. as a result, Chinese cleavers can give you strong confidence when producing thin cuts on tall and tough produces. Unlike Nakiri, cleavers always have a sharp tip, this allows it to do scoring, carving and slicing with great precision too. This knife's unique blend of functionality makes it an indispensable tool in kitchens, especially where quick and precise preparation of large ingredient volumes is essential.

Compare with

VG10

—

15.0% 11.3% 7.5% 3.8% 0

1.0%

15.0%

0.25%

1.0%

1.55%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Co — Cobalt

Hardness 59–61 HRC

555759616365+

Steel

VG10

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness59–61 HRC

Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

Construction

Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

Finish

Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

Handle

Handle Specs

Profile Western without bolster
Material
- Unspecificed

Full tang handle with wood cladding that improve ergonomics, commonly seen on Sugimoto Chuka and other stamped cleavers.

	175 mm
Weight	343 g
Total Length	285 mm
Tip to Heel Length	180 mm
Blade Height at Heel	75 mm
Width of Spine Above Heel	2.5 mm
Width of Spine at Middle of Blade	2.5 mm
Width of Spine at about 1 cm from tip	2.5 mm

Hatsukokoro Hayabusa VG10 Damascus Chinese Cleaver 175mm

Detailed Specifications