Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mmHatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mmHatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mmHatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mmHatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mmHatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mmHatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
★★★★★ ★★★★★ 5.0 1 reviews

Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm

$133.00
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Hatsukokoro Hayabusa VG10 Tsuchime 3 Layer Nakiri 180mm
$133.00
★★★★★ ★★★★★ 5.0 (1)

Knife Specifications

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

Steel
VG10 Core, Stainless Tsuchime Clad
Hardness
65 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Nakiri
Blade Material
VG10 Core, Stainless Tsuchime Clad
Handle Material
Octagon Dark Bubinga
Bevel
Double
Edge Length
165mm
Overall Length
315mm
Spine Thickness Heel/Mid
2mm
Blade Height @ Heel
48mm
gWeight
156g

An In Depth Look

Blade Type
Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type
Steel Type Read

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife 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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Customer Reviews

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Customer Reviews

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Phillip Stassi
Hatsukokoro Hayabusa Nakiri 180mm

The knife is incredibly light & comfortable in the hand. The performance is excellent, with the ability to perform multiple types of cutting quickly & effortlessly. The cutting/ chopping is precise. Vegetables chopped with the Nakiri look as if a professional prepared them. Essentially, it’s the Chef’s best friend for its versatility, whilst maintaining a sturdy & sharp blade. When wiped clean, it looks new after months of daily use. I could highly recommend this product for both domestic & professional use in a commercial kitchen.