Due to the high volume of orders during our BFCM sale, we’re experiencing some delays in dispatch. We’re working hard to ship your order as soon as possible and truly appreciate your patience and understanding.

Crows Nest store now open from Friday to Tuesday, in store specials!

1 8
Hatsukokoro  |  SKU: HATS_HAPDA_NA165_PKW

Hatsukokoro Hayabusa HAP-40 Damascus Nakiri 165 mm with Western Handle

$381.98 $449.00

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

Detailed Specifications
Line Hatsukokoro Hayabusa HAP40 Western Handle
Profile Nakiri
Bevel Type Double Bevel
Weight 186 g | 6.6 oz
Edge Length 154 mm | 6 1/16″
Heel Height 48 mm | 1 57/64″
Width @ Spine 2.3 mm | 3/32″
Width @ Mid 2.2 mm | 3/32″
Width @ 1cm from Tip 2.2 mm | 3/32″
Steel HAP-40 | Powdered | Semi-stainless
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 64 - 68
Surface Finish Migaki
Handle Western Pakka Wood with Bolster
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    If you are a bit more familiar with the landscape of the Japanese kitchen knife, you might see the Chef Knife/Gyuto with a western handle as the child who don't get enough love. They often appear in a cheaper package, with entry level steel or poorer fit and finish and being mass-produced through stamping. In other cases, they will be cladded in all kinds of well-made, highly-polished finishes, paired with a custom grip made with exotic material, along with a four-digit price tag.

    For those who prefer having that heft in hand and wishing for a Western grip Gyuto that offers premium performance, the Hayabusa(隼,Peregrine Falcon) HAP40 line from Hatsukokoro might just be the answer, and it won't break the bank. HAP40 was originally developed by Hitach as a tool steel using powder metallurgy technology, some of its properties combines with a impressive hardness of 64-66 HRC allow creation of some absurd blades. I have seen more than one time people describe its edge retention as "stupid", so if you wish to not sharpen you knife even under frequent use, this steel will be one of the top candidate.

    In addition to this solid core steel, Hatsukokoro also cladded this blade with ladderback damascus, it's uniform, dense and contrasty, giving the support that the hard core steel needs so it's not just a sweet eye candy. Notice that the HAP40 steel is a semi-stainless steel, it will just develop patina over time under normal use but if left wet and uncleaned for hours, there is a good chance of it to rust. If that is acceptable and you don't mind a longer sharpening process, this shall be the go-to high performance Western Handle Gyuto.

    Pros Cons
  • Excellent performance
  • Great for professionals
  • Great artistic
    		•
  • Relatively hard to sharpen
  • Semi-stainless can rust
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Semi-stainless steel won't rust easily but may still patina

    Hatsukokoro

    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.

    • Profile: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

      Slide for more >>

    • Steel: HAP-40

      HAP-40 steel is a high-speed tool steel known for its exceptional edge retention and durability, ideal for kitchen knives. It achieves high hardness, up to 68 HRC, allowing it to maintain sharpness through extensive use. Comprising a mix of carbon, chromium, and other elements like tungsten and vanadium, it offers a balance of hardness and toughness, reducing chipping risks. While its superior wear resistance ensures long-term performance, sharpening HAP-40 steel may require advanced tools due to its hardness. This steel appeals to those who prioritize cutting efficiency and minimal maintenance in their culinary tools.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Semi-stainless

      Hardness: 64- 68

      << Slide for more >>

    • Construction: Sanmai - Soft Iron Clad

      Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

      << Slide for more >>

    • 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.

      << Slide for more >>

    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

      << Slide for more

    Back to top