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Kokkekniv 180 mm, HATSUKOKORO Hayabusa VG10 Tsuchime Santoku
Santoku 180 mm, HATSUKOKORO Hayabusa VG10 Tsuchime Santoku
For those who want a shorter knife than a gyuto for everyday cooking.
You have another variant of this item in your wishlist.
- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
Maintenance kit, keep the knife sharp
Sale price990,-
Regular price1 189,-
Cutting board 40×30 cm, TOMATOSHARP End grain ash
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10Good Complete Sharpening Kit
Sale price2 190,-
Regular price2 990,-
Knife case, SHINOGI Case 15-25
Sale price4 990,-
Santoku 180 mm, HATSUKOKORO Hayabusa VG10 Tsuchime Santoku
Sale price2 150,-
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Santoku 180 mm, HATSUKOKORO Hayabusa VG10 Tsuchime Santoku
Sale price2 150,-
You have another variant of this item in your wishlist.
Description
Hatsukokoro Hayabusa Tsuchime Santoku 180 mm is an elegant, versatile Japanese knife, made for precise work with vegetables, fish and meat. The VG10 steel blade gives very good sharpness, good edge retention and a sensible balance between performance and care.
The hammered tsuchime finish gives the knife its look and helps food release from the blade while cutting. Together with a handsome teak and buffalo horn handle, you get a santoku that brings function, finish and handwork together.
A santoku for when you want a sharp, easy-to-use and well-made Japanese knife for daily use in the kitchen.
Made by
HATSUKOKORO · Amagasaki
Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.
All knives from HATSUKOKOROSpecifications
- Knife type
- Santoku (chef's knife)
- Region
- Amagasaki
- Steel
- VG10, stainless steel
- Hardness
- 60-61 HRC
- Blade length
- 180 mm
- Handle
- Teak with buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- HK-HAVG10-180S
About the knife type: Santoku (chef's knife)
Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.
The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.
About the steel: VG10
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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