Hatsukokoro "Hayabusa" VG10 Pankiri 210mm

Hatsukokoro "Hayabusa" VG10 Pankiri 210mmThe Hatsukokoro "Hayabusa" VG10 Pankiri 210mm is expertly crafted for precision and ease. Its lightweight design ensures effortless handling, while the beautifully thin grind delivers an exceptional cutting experience. Finished with a tsuchime hammer texture and polished to a mirror shine, this knife showcases meticulous craftsmanship. The hazy kasumi polish on the blade grind not only enhances aesthetics but also improves slicing performance, making

The Hatsukokoro "Hayabusa" VG10 Pankiri 210mm is expertly crafted for precision and ease. Its lightweight design ensures effortless handling, while the beautifully thin grind delivers an exceptional cutting experience. Finished with a tsuchime hammer texture and polished to a mirror shine, this knife showcases meticulous craftsmanship. The hazy kasumi polish on the blade grind not only enhances aesthetics but also improves slicing performance, making it an indispensable tool for serious culinary enthusiasts.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
  Brand: Hatsukokoro
  
• Knife Type: Pankiri
  
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): VG10
  • Jigane (Cladding): Stainless Steel
    
  • Hardness: 60-61HRC
    
  • Hand-sharpened
• Blade Length (heel-to-tip): 210mm (8.3")
• Blade Height (at heel): 30mm 
• Blade Finishes:
  • Tsuchime
  • Buffed Kyomen (Mirror)
  • Kasumi
• Spine Thickness
  • Above heel: 1.9mm
  • Middle: 1.9mm 
    
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Wenge
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
  • Length: 126mm 
• Overall Length: 350mm 
• Weight: 127g (4.47oz) 
• Printed Mark (Front): In Japanese Kanji "Hatsukokoro VG 10" (初心 VG 10)

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.