Hatsukokoro "Hayabusa" R2/SG2 150mm Petty

Hatsukokoro "Hayabusa" R2/SG2 150mm PettyFollowing the success of Hayabusa Aogami Super series, Hatsukokoro expanded the series with one of the best high speed powder steel R2 SG2, for those who prefer a stainless option. The choil and spine displayed the same level of finishing as its counterpart at this attractive price point. With its minimalistic yet elegant satin shiage finish, the Hayabusa series focuses solely on delivering quality and polish. Spec: Origin (Made in): Seki, Gifu

Following the success of Hayabusa Aogami Super series, Hatsukokoro expanded the series with one of the best high speed powder steel - R2/SG2, for those who prefer a stainless option. The choil and spine displayed the same level of finishing as its counterpart at this attractive price point. With its minimalistic yet elegant satin-shiage finish, the Hayabusa series focuses solely on delivering quality and polish.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Hatsukokoro
  
• Knife Type: Petty
  
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): R2/SG2
  • Jigane (Cladding): Stainless Steel
    
  • Hardness: 63HRC
    
  • Hand-sharpened
• Blae Finish: Satin Shiage
• Blade Length (heel-to-tip): 145mm (5.7")
• Blade Height (at heel): 30mm 
• Spine Thickness
  • Above heel: 2.0mm 
  • Middle: 1.7mm 
    
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Wenge
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
  • Length: 116mm 
• Overall Length: 274mm 
• Weight: 70g (2.47oz)
• 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.