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Hatsukokoro  |  SKU: HT-HBSG2-GY240EB

Hatsukokoro Hayabusa SG2 Migaki Gyuto 240mm

$339.00

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K&S Price: AU $339.00* inc. tax , vs:
Store SC AU $279.04 --17.69%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-12-09T01:02:36Z

Detailed Specifications
Line Hatsukokoro Hayabusa SG2 Migaki
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 170 g        6.0 oz
Edge Length 238 mm   .9.37 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • First-timers
  • Pro chefs
    • 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) SG2 migaki line cuts well, looks beautiful but does not carry a hefty price tag.

    The SuperGold 2 (SG2) steel is a state-of-the-art powdered cutlery steel by Takefu Special Steel. It is a premium steel with extremely fine microscopic structure therefore it can be very sharp compared to traditional steel. Also, thanks to the modern metallurgy technology, powdered steels tend to have superior edge retention and impact resistance. In the case of SG2, it is typically heat treated to HRC 62, and has more than twice the edge retention than traditional White 2 steel. Being a stainless steel, together with extreme sharpness, high edge retention and impact resistance, the SG2 is a perfect cutlery steel.

    The finish of these blade can be described as minimalism done right. Through its highly polished surface, It is almost impossible to really tell the cladding line through the uniform polishing lines. Matched with the K&S teak octagonal WA handle, with black buffalo horn, the overall package is traditional, simple yet elegant. 

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Easy to look after
  • Relatively hard to sharpen

  • 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

    An emerging brand rapidly building up its reputation internationally, Hastukokoro offers a great selections of premium hand crafted knives sourced from makers all over Japan. Top tier knife makers such as Yoshikane, Nigara and Nakagawa Hamono all send their best knives to Hyogo.

    • 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.

      Slide for more >>

    • Steel: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << 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 SG2 Migaki Gyuto 240mm

    $339.00

    Hatsukokoro Hayabusa SG2 Migaki Gyuto 240mm

    Discover the exceptional quality of the Hatsukokoro Hayabusa SG2 Migaki Gyuto 240mm, a premium Japanese kitchen knife designed for superior performance and elegance. This knife, meticulously crafted, combines traditional Japanese craftsmanship with modern materials to deliver outstanding sharpness and durability. The 240mm blade is forged from SG2 steel, known for its remarkable hardness, edge retention, and corrosion resistance.

    The blade features a refined Migaki finish, enhancing its aesthetic appeal and providing a smooth, polished surface for effortless cutting. The Gyuto design, renowned for its versatility, is perfect for a wide range of kitchen tasks, from slicing to chopping. The handle, made from premium wood, is ergonomically designed to provide a comfortable and secure grip, ensuring precise control during use. Each Hatsukokoro knife exemplifies a dedication to quality and meticulous craftsmanship, making it an essential tool for any professional chef or home cook.

    Enhance your culinary experience with the Hatsukokoro Hayabusa SG2 Migaki Gyuto, a Japanese kitchen knife that combines beauty and top-tier performance. Available at Knives and Stones, Sydney.

    Features:

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