Hatsukokoro "Hayabusa" R2/SG2 Gyuto

Continued the success of Hayabusa Aogami Super series, Hatsukokoro finally decided to step up the game and launch the R2/SG2 series. The choil and spine displayed the same level of finishing as its counterpart at this lucrative price point. With its minimalistic yet elegant Kasumi finish, the Hayabusa series focuses solely on delivering outstanding performance without any unnecessary aesthetic distractions.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
  Brand: Hatsukokoro
  
• Knife Type: Gyuto
  
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): R2/SG2
  • Jigane (Cladding): Stainless Steel
    
  • Hardness: 63HRC
    
  • Hand-forged, hand-ground, hand-sharpened
• Blade Length (heel-to-tip): 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 49mm / 51mm 
• Spine Thickness
  • Above heel: 2.6mm / 2.6mm
  • Middle: 2.2mm / 2.2mm
    
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Wenge
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
  • Length: 134mm / 138mm 
• Overall Length: 355mm / 385mm 
• Weight: 167g (5.89oz) / 181g (6.38oz)
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心) SG-2

Care:

Wash and dry with a soft sponge, and safely store after use. 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.