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HAYABUSA Santoku 5in
PRODUCT INFORMATION
The HAYABUSA Santoku 5in knife blade length is shorter than a traditional chef's knife, making it highly maneuverable and easy to control. This compact size is ideal for precise cutting tasks and is especially suitable for those who prefer a lighter knife.  Unlike the curved blade of a chef's knife, the Santoku has a flatter edge, which makes it excellent for chopping with a straight-down motion. The flat edge is ideal for slicing, dicing, and chopping vegetables, fruits, and meats.

  • For those who require a knife that stays sharp longer but also value durability.
  • 3 layers; VG5 high-carbon stainless steel cutting core, SUS410 stainless outer layers.
  • The VG-5 cutting core offers a well-balanced combination of edge retention, toughness, and ease of resharpening.
  • SUS410 stainless steel provides a good balance of hardness, toughness, and corrosion resistance.
  • Long-lasting 14-15 degree edge on each side enables precise cutting and slicing with less effort, resulting in cleaner cuts without crushing the food.
  • Hammered finish, known as “Tsuchime” in Japanese, reduces drag during cutting for easier food release, while also embodying a connection to traditional Japanese craftsmanship.
  • Red and black linen micarta handle is a high-quality, durable composite material known for its strength, moisture resistance, excellent grip, and ability to not harbor bacteria
  • 61 Rockwell hardness.
  • Stainless steel bolster.
  • Full tang construction.
  •  Made with Japanese tamahagane steel.
  • Handcrafted in Tsubame City, Niigata Prefecture, Japan.

HAYABUSA Santoku 5in

SKU: 079914680295
$150.00Price
  • TAMAHAGANE STEEL – History & Craftsmanship
    • Centuries-old tradition: Dates back over 800 years to Japan’s feudal era; used in forging samurai swords.
    • Name meaning: Tamahagane translates to “jewel steel” or “precious steel.”
    • Smelted in tatara furnaces: Made using traditional charcoal-fueled clay furnaces with iron sand (satetsu) as the raw material.

    KEY FEATURES
    • High carbon content: Ideal balance of hardness and edge retention.
    • Handcrafted refinement: Impurities are removed by repeated folding and hammering.
    • Dense grain structure: Promotes long-lasting sharpness and a smooth cutting edge.

    BENEFITS IN KITCHEN KNIVES
    • Exceptional sharpness: Fine grain allows for an extremely precise edge.
    • Superior edge retention: Holds its edge longer than many modern stainless steels.
    • Cultural authenticity: Embodies the spirit of Japanese craftsmanship, tradition, and quality.
    • Visual beauty: Often showcases a natural luster and layered finish evocative of classic blades.
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