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Hayabusa VG-10 Nakiri +Santoku Combo
Click the links below for more information on the knives included in this combo :
Nakiri 165 mmÂ
Santoku 165 mmÂ
The BlacksmithÂ
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife.Â
The Hayabusa series is a new offering from Hatsukokoro and we are so excited to have them in the shop! This line comes to us from Seki City, Gifu Prefecture, Japan – imbued by its Falcon namesake, these knives are super light and thin, putting them on the laser-y side for sure. They have a curvier profile, making them great for rocking through ingredients, like herbs and garlic. Excellent value, factory made knives – perfect choice for the working chef or home cook who does not want to break the bank.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and boneless proteins.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Hayabusa VG-10 Nakiri +Santoku Combo
Hayabusa VG-10 Nakiri +Santoku Combo
Click the links below for more information on the knives included in this combo :
Nakiri 165 mmÂ
Santoku 165 mmÂ
The BlacksmithÂ
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife.Â
The Hayabusa series is a new offering from Hatsukokoro and we are so excited to have them in the shop! This line comes to us from Seki City, Gifu Prefecture, Japan – imbued by its Falcon namesake, these knives are super light and thin, putting them on the laser-y side for sure. They have a curvier profile, making them great for rocking through ingredients, like herbs and garlic. Excellent value, factory made knives – perfect choice for the working chef or home cook who does not want to break the bank.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and boneless proteins.
$299.50
Hayabusa VG-10 Nakiri +Santoku Combo—
$299.50
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Click the links below for more information on the knives included in this combo :
Nakiri 165 mmÂ
Santoku 165 mmÂ
The BlacksmithÂ
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife.Â
The Hayabusa series is a new offering from Hatsukokoro and we are so excited to have them in the shop! This line comes to us from Seki City, Gifu Prefecture, Japan – imbued by its Falcon namesake, these knives are super light and thin, putting them on the laser-y side for sure. They have a curvier profile, making them great for rocking through ingredients, like herbs and garlic. Excellent value, factory made knives – perfect choice for the working chef or home cook who does not want to break the bank.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and boneless proteins.
