Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 210mm

Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 210mmThe Hatsukokoro Hayabusa ATS34 Sanmai K tip Gyuto 210mm is a double bevel chef's knife best fit for first timers, students, and professional chefs seeking precise tip led cutting with stainless ATS 34 steel. This 210mm blade features a kiritsuke style angled tip and flatter edge profile optimised for push cutting, scoring, detailing, and long slicing strokes while retaining general purpose utility. The sanmai construction uses stainless cladding over

and its durability ensures it will last for years

Sizes available for 210 / 240 and 270mm

It pairs with an octagonal wa handle crafted from teak wood and a black buffalo horn ferrule for a sturdy grip during precise handling

The carbon steel core measures 61-63 HRC and requires immediate drying and light oiling after use to prevent oxidation

The san-mai stainless clad construction ensures the blade remains easy to maintain while delivering the performance characteristics associated with Kurosaki’s signature thin geometry

unlike plastic guards that often lose their grip after about a year

optimising push-cutting and long slicing strokes while the sharply defined point excels at scoring and detailing work

sauce and liquid butter

he is famous for using the R2/SG2 powder metallurgy steel to forge his high-end blades

It is great for chefs entering Japanese cuisine

and employing water quenching techniques

providing edge retention suited to extended professional use where sharpening frequency may be reduced