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Hatsukokoro  |  SKU: HT-HBAS-NA180

Hatsukokoro Hayabusa Aogami Super K-tip Nakiri 180mm

$209.95 $229.95

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

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K&S Price: AU $209.95* inc. tax , vs:
Store ZA AU $225.0 -7.66%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-04-20T17:04:44Z

Detailed Specifications
Line Hatsukokoro Hayabusa Aogami Super
Profile Nakiri
Bevel Type Double Bevel
Edge Length 180 mm   .7.09 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.3 mm     0.09 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 65
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 Hayabusa(隼,Peregrine Falcon) Aogami Super serie by Hatsukokoro brings us an entry level option for those who want to get their hands on the combination of high performance carbon steel and a laser grind.

    With the introduction of more alloy content like Tungsten and Chromium, as well as a higher amount of carbon(up to 1.50%), the Aogami Super/Blue Super steel can be heat treated to a impressive 64HRC. This give the blade enough strength to support a very thin edge withou it rolls and dulls easily, which allows knives like the Hayabusa serie to be created. With the spine thickness measuring only 1.6mm above the heel and 0.8mm at 1cm behiand the tip on a 210mm Gyuto, these knives undoubtedly fall under the laser category, making them nimble in hand and fall through food effortlessly.

    The fit and finish is also quite decent: very uniform Migaki finish across the blade, well-polished choil and spine and uniform, symmetrical cladding line on each side. But I do have to mention that the cladding on this line seems to be one a softer side, so it is more prone to scratch than other knives we have in store.

    At this price range, Hatsukokoro have offered a package that is really hard to beat. If you are thinking of dipping your toe into the world of carbon steel like Aogami Super, these stainless-cladded, budget friendly performers can very well be the top choice.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Thin behind the edge
    		•
  • A little bit brittle
  • Need extra care
    		•

    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. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    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.

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    • Steel: Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

      << 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.

      << Slide for more

    Hatsukokoro

    Hatsukokoro Hayabusa Aogami Super K-tip Nakiri 180mm

    $209.95 $229.95

    Measurements 

    180 mm
    Weight 123 g
    Tip to Heel Length 180 mm
    Blade Height at Heel 50 mm
    Width of Spine Above Heel 1.5 mm
    Width of Spine at Middle of Blade 1.5 mm
    Width of Spine at about 1 cm from tip 1.1 mm


     

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