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Hatsukokoro  |  SKU: HT-GINGAATS34-PT150BB

Hatsukokoro Ginga ATS34 Damascus Petty 150mm Dyed Birch

Sale price $314.98 Regular price $369.95

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only

Goes well with

Detailed Specifications
Line Hatsukokoro By Yoshihiro Yauji Ginga ATS-34 Mirror Damascus
Profile Petty / Utility knife
Bevel Type Double Bevel
Weight 90 g | 3.2 oz
Edge Length 150 mm | 5 29/32″
Heel Height 38 mm | 1 1/2″
Width @ Heel 2.5 mm | 3/32″
Width @ Mid 2.1 mm | 5/64″
Width @ 1cm from Tip 0.6 mm | 1/32″
Steel ATS34 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Typical hardness 60 to 61 HRC
Surface Finish Mirror Polish
Handle Octagonal Birch Burl with Spacer
Region Takefu
Best for
  • Pro chefs
  • Enthusiasts

Free shipping for knives over AU$200 Australia wide.

World-wide shipping via DHL Express, 3 to 6 days (not available in the UK).



Introducting the Hatsukokoro Ginga(銀河) ATS-34 line: an excellent steel forged by a highly talented young smith.

Hatsukorko, teamed up with Yoshihiro Yauji, one of the youngest Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village, to create this beautiful line of knives that are extremely nimble yet tough enough to deal with every occasion in the kitchen. The high level of fit and finish is evident from the rounded and polished spine and choil, as well as the profile that tapers from heel to tip. The clean and uniform mirror polish across the entire blade not only displays the attention to detail, but also makes the damascus pop and shine, living up to its name Ginga(Milky Way).

The ATS-34 steel, manufactured by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties. Bob Loveless brought the ATS-34 into fame in the 70s.

In recent years, the creation of the ATS-34 sanmai billets enabled the ATS-34 steel to appear in kitchen knife making. Notably introduced by RyuSen around 2015-2016.

Although this line has a mirror polish finish, the stickness found on typical mirror polished blade seems to be absent when cutting into a potato. It seems to us Yoshihiro Yauji put on a convex grind on the bevel, which reduces the drag when the blade is contacting the food. Paring that with a rather thin grind, it glide effortlessly even when splitting a potato right through the middle.

One noteworthy feature about Yauji's knifes is that the Santoku he forges takes a rather unique profile, similar to a Sanjo Gyuto. These Santoku are thin and wide, offering them excellent stability when cutting vegetables. Their tips curves up significantly, resulting a round head compare with the flat belly of a typical Santoku. This geometry means that rocking motion is much easier to do on Yauji's Santoku, making them even better at handling vegetables of all kind, which is a perfect fit for Santoku's purpose.

This ATS34 line not only look good, but also cuts well, if you are fancying a shiny damascus knife, these blades can be a choice that pack some good performances.

Pros Cons
  • Great artistic
  • Thin behind the edge
  • Mirror polish can be hard to maintain
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.

Yoshihiro Yauji

Yoshihiro Yauji (弥氏 良寛), Kutsurogi (寬), Echizen

Yauji Yoshihiro(弥氏 良寛), born in Echizen, Fukui Prefecture in 1983. At age of 20 in 2003, he entered Kitaoka Knives to apprentice under Kitaoka Hideo(北岡 英雄), the third generation bladesmith of Kitaoka Knives. In fiscal 2018, he was certified as a traditional craftsman.

In April of 2021, Yoshihiro Yauji left Kitaoka Knives and set up his own independent knife workshop Kutsurogi(寬), which shares a same Kanji with part of his name. Kutsurogi along with Yoshihiro Yauji is now a part of the Takefu Knife Village, which is an association that consists 14 knife companies and more than 40 bladesmiths, all located in Echizen area. With big names like Yu Kurosaki, Shiro Kamo and Yoshimi Kato, the Takefu Knife Village has a total of 17 Certified Traditional Craftsman, working and communicating with each others, they make the association a remarkable force in the industry.

Yoshihiro Yauji's knives are often found in damascus, with a color that is usually brighter than what you find on other makers. These blades seems to be grinded with a convex bevel, which helps prevent food sticking greatly, especially when paired with a more"sticky" finish like a mirror polish.

“Traditional craftsman certified in fiscal 2018, listed with Kutsurogi (寬) at Takefu Knife Village.”

Est. 2021 | 令和3年
Known for Traditional craftsman certification, Kutsurogi (寬)
Website takefu-knifevillage.jp Instagram @yoshihiro_yaichi Read more about Yoshihiro Yauji

Yoshihiro Yauji · Takefu

Knife details

Petty — knife profile
Profile

Petty

ペティ

Utility knife · Double bevel

Small, slim double-bevel utility knife for peeling, trimming and small board jobs.

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Steel properties
  1. Hardness Fair
  2. Edge retention Good
  3. Toughness Fair
  4. Rust resistance Good
  5. Ease of sharpening Good
  6. Sharpness Fair

Our ratings, inferred from published lab tests and composition.

Steel

ATS34

ATS-34

Stainless · Hitachi Metals (now Proterial)

Proterial stainless, 14% chromium, 4% molybdenum, hardening hardness over 59 HRC. Stainless rusts less; dry it after washing.

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CladdingCoreClad line
Construction

Sanmai - Stainless Damascus Clad

三枚ダマスカス

3 layers · damascus clad

Hard core between stainless damascus layers, bare at the edge. Thinning wears the pattern.

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Mirror Polish — blade surface finish
Finish

Mirror Polish

Mirror polish

Polished to a true mirror that shows hamon or damascus clearly. Every scratch shows.

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Octagonal Birch Burl with Spacer handle
Handle

Octagonal Birch Burl with Spacer

Octagonal WA

Stabilised birch burl, eight-sided, with a spacer. Resin-stabilised wood resists water.

Frequently asked questions

What is a petty knife and when do I need one?

A petty is a small utility knife, from the French petit. It is commonly shaped like a small gyuto and runs from 120 to 150 mm, up to 180 mm. Its clearest role is detailed work where a larger knife feels cumbersome: fruit peeling, garnish work, condiments, and small board work beside a gyuto or santoku.

A knife maker, Tojiro, frames the petty as a useful second knife, not an automatic necessity, and recommends santoku plus petty or gyuto plus petty combinations. It is not a replacement for a full size chef's knife; it lacks the blade length and belly for efficient chopping, rocking, or breaking down larger proteins. Treat it as a precision tool, not an all-rounder.

How long is a petty knife?

Petty knife lengths vary by maker: KAI's guide defines a petty (ペティナイフ) as a small knife with a narrow blade measuring 150 mm or under. Its table gives 90 to 150 mm, and it describes the shape as a smaller gyuto with a pointed tip.

We list petty knives from 70 mm to 165 mm, including lengths above the limit used in KAI's guide.

Who makes ATS-34, and is it stainless?

Proterial makes ATS-34, a stainless blade steel. Its YSS page describes it as one for custom knives and high-quality cutlery tools, listing 14.00% chromium and 4.00% molybdenum and keeping the carbon figure closed.

That chromium is above the JSSA's 10.5% minimum for stainless steel, and the association notes that stainless, strictly, means it rusts less. Wash the knife and dry it after use.

Is Yoshihiro Yauji a certified traditional craftsman?

Yes. The Echizen Uchihamono association's roster of certified craftsmen lists Yoshihiro Yauji as certified as a traditional craftsman in fiscal 2018.

The roster says he wants to pass on traditional techniques and develop them into new things. It also says he formed a team that has begun making products while sharing the history and culture of traditional tatara iron making.

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