Hayabusa Petty HAP-40 Damascus 150mm (5.9")_1

Hayabusa Petty HAP-40 Damascus 150mm (5.9")_2

Hayabusa Petty HAP-40 Damascus 150mm (5.9")

Name: Hayabusa Petty HAP-40 Damascus 150mm (5.9")
Brand: Hatsukokoro
SKU: 420107071279
Price: 220.0 EUR
Availability: OutOfStock

€220,00

The Hayabusa Petty is a small Japanese kitchen knife for detailed work when a larger chef's knife is too unwieldy. Its wavy damascus blade pairs a western-style handle with HAP-40 steel, renowned for its extreme hardness, excellent sharpness and edge retention.

Easy to care for and resistant to rust, making it a great choice for daily use in home or professional kitchens.

✔︎ No import fees & duties (US tariffs excluded)
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

Description
Specifications
Knife Care
Shipping

Hayabusa Petty HAP-40 Damascus 150mm is a small Japanese kitchen knife that will come in handy when a larger chef's knife is too unwieldy for the task. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and synchronous with up-and-down chopping motions.

Made from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.

Fun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km/h, but chopping with it will feel just as fast.

BLADE SHAPE:

Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.

STEEL:

This knife’s hard core is made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.

LAMINATION:

The core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern 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.

BLADE FINISH:

The blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.

HANDLE:

Classic western (Yo) style handle made from black micarta.

Blade shape: Petty

Steel type: HAP-40

Lamination: San-mai

Cladding: Stainless

Blade finish: Damascus

Hardness (HRC scale): 68

Overall length: 256mm (10.1")

Blade length: 150mm (5.9")

Blade height: 28mm (1.1")

Spine thickness: 2.1mm (0.08")

Weight: 95g (3.4 oz)

Handle length: 108mm (4.3")

Handle type / wood: Western Yo Handle / micarta

Kanji on the blade: "Hatsukokoro" 初心

Blacksmith: Hatsukokoro

Location of the smithy: AMAGASAKI / Hyogo Prefecture / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.San-maiStainless

Bunka knife dimensions diagram Japanese kitchen knife

Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
on Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

EXCEPTIONS:
See our Shipping page for more details.

DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.