Hatsukokoro | SKU: NK-HAYA-ATS34DM-GY240

Hatsukokoro Hayabusa ATS34 Damascus K-tip Gyuto 240mm

Name: Hatsukokoro Hayabusa ATS34 Damascus K-tip Gyuto 240mm
Brand: Hatsukokoro
SKU: NK-HAYA-ATS34DM-GY240
Price: 390.00 AUD
Availability: InStock

$390.00

Pickup available at Crows Nest

Usually ready in 24 hours

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

	Hatsukokoro Hayabusa ATS34 Damascus
	Gyuto / Chefs Knife
	Double Bevel
Weight	210 g \| 7.4 oz
Edge Length	240 mm \| 9 29/64″
Heel Height	50 mm \| 1 31/32″
Width @ Heel	2.6 mm \| 7/64″
Width @ Mid	2.5 mm \| 3/32″
Width @ 1cm from Tip	0.7 mm \| 1/32″
Steel	ATS34 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 61
Surface Finish	Migaki
Handle	Octagonal Ebony
Region	Hyogo
Best for	Enthusiasts Pro chefs

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

The Hatsukokoro Hayabusa ATS34 Damascus series showcases premium ATS-34 steel, an improved version of 440C with added molybdenum, offering exceptional hardness, edge retention, and durability. Identical to the classic 154CM steel, this high-performance material ensures a razor-sharp edge with long-lasting sharpness.

The blade features a beautifully polished Damascus pattern with a high migaki finish, enhancing both aesthetics and smooth cutting performance. The ATS34 Hayabusa have a slightly different profile than other members from the Hayabusa family, their curved tip provided a more rounded "belly", making it much easier to perform rock cutting with these knives.

With a perfect blend of premium steel, refined craftsmanship, and a sleek design, the Hayabusa ATS34 Damascus series is ideal for professionals and enthusiasts seeking both beauty and performance in a Japanese kitchen knife.

Pros	Cons
Great artistic Easy to look after Excellent performance	Relatively hard to sharpen

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

Gyuto

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Compare with

ATS34

—

13.5% 10.1% 6.8% 3.4% 0

1.0%

13.5%

0.4%

4.0%

0.4%

0.5%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 60–61 HRC

555759616365+

Steel

ATS34

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness60–61 HRC

The ATS-34 steel, manufacturerd by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties.

The 154CM was originally designed for jet engine turbine use, however it found its fame in the knife world after legendary knife maker Bob Loveless started using them for his hunters. In the years after that, the 154CM / ATS34 was considered as the top of the line steel by many makers and is still considered so. The high-manganese alloys provides a favorable combination and balance of properties like ductility, formability, strain hardening, and strength.

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 Octagonal WA
Material
- Ebony

This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

Hatsukokoro Hayabusa ATS34 Damascus K-tip Gyuto 240mm