Hatsukokoro | SKU: NK-HAYA-ATS34SM-BU175

Hatsukokoro Hayabusa ATS34 Sanmai Petty 150mm

Name: Hatsukokoro Hayabusa ATS34 Sanmai Petty 150mm
Brand: Hatsukokoro
SKU: NK-HAYA-ATS34SM-BU175
Price: 239.95 AUD
Availability: InStock

$239.95

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

Detailed Specifications

Line	Hatsukokoro Hayabusa ATS34 Sanmai
Profile	Petty / Utility, Paring
Bevel Type	Double Bevel
Weight	82 g 2.89 oz
Edge Length	150 mm .5.91 inch
Heel Height	30 mm .1.18 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	ATS34 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 61
Surface Finish	Migaki
Handle	Octagonal Ebony
Region	Hyogo
Best for	First-timers Students 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 Sanmai series features premium ATS-34 steel, an upgraded version of 440C with added molybdenum, offering exceptional hardness, edge retention, and durability. Identical to the classic 154CM steel, it ensures a long-lasting, razor-sharp edge.

Crafted with a clean sanmai construction and a refined migaki finish, this knife embodies simplicity and elegance while maintaining excellent cutting performance. The signature Hayabusa profile makes it light, nimble, and well-balanced, ensuring precise and effortless handling.

Pros	Cons
Budget friendly Easy to look after	Fit and finish can be improved

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

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: Petty

Utility, Paring
The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.
Slide for more >>
Steel: ATS34
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.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 61
<< 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:
- 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.
<< Slide for more