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SHARP Knife Shop

📍 Etobicoke, ON, Canada

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Home › Kitchen Knives & Accessories › Hatsukokoro Hayabusa AO Migaki Petty 150 mm

Hatsukokoro Hayabusa AO Migaki Petty 150 mm — SHARP Knife Shop

SHARP Knife Shop

Hatsukokoro Hayabusa AO Migaki Petty 150 mm

Name: Hatsukokoro Hayabusa AO Migaki Petty 150 mm
Brand: SHARP Knife Shop
SKU: HHAOP-150
Price: 164.95 CAD
Availability: InStock

🌍 Imported from Japan

Ships from Ontario

$164.95

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🍁Sold by a Canadian company

🔎Origin shown, full transparency

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Description

Blade Length	150 mm
Total Length	279 mm
Steel	Aogami Super
Handle	Bubinga
Ferrule	n/a
Rockwell	62-63
Height Spine to heel	29 mm
Width at Spine	1.7 mm
Weight	64 g
Bevel	Double (50/50)

The Blacksmith

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.

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.

The Knife

The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.

Knife Care (Stainless Clad)

This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies, parmesan rinds, woody stems or anything other than fruits, vegetables and proteins.

Shipping & returns

Shipped directly by the Canadian seller, with a tracking number by email. Questions about a return? Reach us through Contact Us — we'll take care of it.