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Hatsukokoro  |  SKU: HATS_VG5WA_SA180-BC

Hatsukokoro VG5 Hayabusa Santoku 180mm Black Chacate

$161.98 $189.95

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

Detailed Specifications
Line Hatsukokoro Hayabusa VG-5
Profile Santoku
Bevel Type Double Bevel
Weight 140 g | 4.9 oz
Edge Length 183 mm | 7 13/64″
Heel Height 47 mm | 1 27/32″
Width @ Spine 2.2 mm | 3/32″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 0.9 mm | 1/32″
Steel VG5 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 58 - 59
Surface Finish Migaki
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • First-timers
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro Hayabusa(隼, peregrine falcon) VG-5 is a great starting point for anyone who want get into the wonderful world of Japanese kitchen knives, with a very affordable price, it will offer decent steel, very thin grind and ease of maintenance, which will allow you to experience the sharpness that Japanese knives have to offer without the need to worry about taking care of the blade all the time.

    The Vg-5 by Takefu Steel is a more entry level stainless steel under the "V GOLD" line like the famous VG-10, compare to its big brother, VG-5 has less carbon and other alloy content, with reduce the edge retention a bit but the similar amount of chromium content will ensure same level of rust resistance. In exchange to this performance difference, the price of VG-5 knives will also be lower accordingly, so you can get them at a more affordable price point.

    Like any other Hayabusa line, this line receives a very thin grind, which put it into the laser category, this will lead to less resistance when cutting into food which allows you to better experience that sharpness that defines Japanese knives. The finish at the details are also good, although the spine and choil are not rounded extensivly, they don seems to dig into my hands and create hot spots.

    In conclusion, this Hayabusa line offered by Hatsukokoro is very good for those who are picking their first ever Japanese kitchen kinfe. If you prefer a western handle, there is also a line of same kinves fitted with a western handle.

    Pros Cons
  • Budget friendly
  • Ideal for the household
  • Easy to look after
    		•
  • Non-premium steel
    		•

    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.

    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: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • Steel: VG5

      VG5 steel is a high-grade stainless cutlery steel known for its superior mechanical properties, including high flexural strength, yield point, elongation, reduction of area, and impact strength. Its refined, low-impurity composition results in enhanced grindability and ease of hot forging. VG5 distinguishes itself with elevated levels of chromium (Cr) and carbon (C), surpassing common stainless steel grades in these aspects. This composition helps suppress eutectic carbide crystallization, maximizing hardness through well-balanced elemental ratios and a uniform structure of refined carbides. The steel undergoes a meticulous refinement process during manufacturing to minimize impurities and achieve an optimal grain structure, further improved by strategic heat treatments. VG5's higher carbon and molybdenum (Mo) content, compared to VG2, along with the addition of vanadium (V), results in finer carbides. This blend ensures an excellent balance of hardness, abrasion resistance, and corrosion resistance, making VG5 particularly popular for consumer kitchen tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 58- 59

      << Slide for more >>

    • Construction: Sanmai - Stainless 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.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << 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: Octagonal WA

      Material:

      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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