Hatsukokoro "Hayabusa" Aogami Super 180mm Bunka

The Hatsukokoro "Hayabusa" Aogami Super Bunka is expertly crafted for precision and ease. Its lightweight design ensures effortless handling, while the beautifully thin grind delivers an exceptional cutting experience. The choil and spine exhibit exceptional craftsmanship, achieving remarkable refinement at this affordable price range. The Hayabusa series is dedicated exclusively to providing exceptional performance, without any superfluous decorative elements.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
  Brand: Hatsukokoro
  
• Knife Type: Bunka
  
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): Aogami Super (Blue Super)
  • Jigane (Cladding): Stainless Steel
    
  • Hardness: 64HRC
    
  • Hand-sharpened
• Blade Length (heel-to-tip): 180mm (7.1")
• Blade Height (at heel): 48mm 
• Spine Thickness
  • Above heel: 2.1mm 
  • Middle: 2.0mm 
    
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Wenge
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
  • Length: 129mm 
• Overall Length: 329mm 
• Weight: 170g (6.0oz)
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro Aogami Super" (登録 初心 超青鋼)

Care:

Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.