Hatsukokoro Hayabusa SG2 Gyuto 210mm Micarta Western Handle

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The SG2 Micarta Western Handle line is great addition to the growing Hayabusa family under the Hatsukokoro brand. Carrying the name Hayabusa(隼), which is Peregrine Falcon in Japanese, these blades maintain the signature characteristics of this family: super thin laser construction, polished choil and spine and glides through a potato like a butter. It almost reminds me of the much loved Ryusen SG2 (red handle laser line). However, these Hayabusa SG2 feels a better finished product, as the handle is a very nice micarata with bright colored liner, the F&F is also much improved.

In my opinion, the addition of this line filled another existing gap on the market, which is a mid-tier western handle serie with better steel, finish, and a non-premium price. The previous options for users who like the balance and weight of a western handle used to be limited, whith many of them being the more entry-level ones, having a less premium steel and lower grade fit&finish. On the other hand, there is a concentraion of high-end western handle knives, having the premium finish, custom handle, SG2 core steel and along with it, a premium price.

Tojiro have seemingly been the sole choice in this affordable western handle SG2 catigory, until Hatsukokoro to inplement this Hayabusa line. With a better fit&finish, thinner blade construction and a much more nimble overall feel(the Hayabusa 210mm Gyuto is lighter in hand than Tojiro 170mm Santoku). this new line comes in at a price not much higher than some more premium VG10 knives. For lovers of western handle, the combination of fine fit&finish, excellent performance and a more premium steel mean these knives can well be the best bang for your buck at this price range.

Pros Cons
  • Excellent performance
  • Great for professionals
  • Easy to look after
  • A little bit brittle

Detailed Specifications

Line Hatsukokoro Hayabusa SG2 Western Handle
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 189 g        6.67 oz
Edge Length 210 mm   .8.27 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 1.7 mm     0.07 inch
Width @ Mid 1.5 mm     0.06 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 Western Pakka Wood with Bolster
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts

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.

Most of our products are handmade in Japan, and sometimes the one that you receive maybe slightly different to the photo. This is very common and in no way it will affect the performance of the product.

If you have any questions or concerns, please do feel free to let us know.

AUTHENTIC JAPAN

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Kakumei and its sister shop Knives and Stones has been in the Japanese homeware industry for almost 10 years. We have suppliers all over Japan: from Nigara Hamono in Aomori to the Satsuma Kirko Kagoshima.

We work hard to bring you some of the most trendy

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