Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono BubingaHatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono BubingaHatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono BubingaHatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono BubingaHatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono BubingaHatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono BubingaHatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono BubingaHatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
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Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga

$378.00 NZD
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Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga
$378.00 NZD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Core, Stainless Migaki Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Kiritsuke
Blade Material
SG2 Core, Stainless Migaki Clad
Handle Material
Octagon Mono Bubinga
Bevel
Double
Edge Length
210mm
Overall Length
350mm
Spine Thickness Heel/Mid
2.3mm/2.3mm
Blade Height @ Heel
45mm
gWeight
148g

An In Depth Look

Blade Type
Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine is similar to the Gyuto but has a flatter profile. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Amagasaki·Brand

Hatsukokoro

Amagasaki, Hyogo
Hatsukokoro

Operating out of Amagasaki since 2019.

Coordinates
34.7°N · 135.4°E
Signature
Wide-range OEM brand, value performance
Steels
GinsanSKD-11
Based in Amagasaki, Hatsukokoro partners closely with a wide network of skilled Japanese blacksmiths (Think Yoshikane, Myojin, Yauji and many more) and manufacturers to create an expansive range of kitchen knives. Their approach is rooted in collaboration, drawing on the strengths of various makers across Japan to develop collections that span from accessible entry-level pieces to exceptional high-performance tools.
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