Hayabusa Santoku Aogami Super Olive Wood 180 mm is a razor-sharp Japanese kitchen knife that excels at slicing meat, fish, and vegetables. Crafted from top-tier Aogami Super steel and balanced by its olive-wood octagonal handle, it delivers long lasting edge retention with minimal sharpening—and even borrows its name from the peregrine falcon for a touch of avian inspiration.

Ready to upgrade your prep game? Add the Hayabusa Santoku to your kitchen arsenal.

BLADE SHAPE:

The Santoku knife, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board.

STEEL:

The centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.

LAMINATION:

The core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

GEOMETRY:

It has a double bevel (symmetrical) blade. Sharpened to a 50/50 double bevel, this blade offers pinpoint control on the smallest cuts and stays sharp even after hours of constant use.

BLADE FINISH:

The blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade, suitable for the most delicate tasks.

HANDLE:

The octagonal olive-wood handle offers an ergonomic grip and natural balance—ideal for both right- and left-handed chefs.

SMITHY:

Hatsukokoro bridges centuries-old Japanese forging traditions with modern kitchens. Each Hayabusa Santoku is hand-assembled and finished under their “never forget your purpose” ethos—ready to elevate your culinary craft.