Hatsukokoro Hayabusa AS Petty Utility

Aogami Super, or Blue Super, is renowned for its incredible edge retention and hardness. It allows the knife to hold a razor-sharp edge significantly longer than standard stainless steels, making it ideal for precise, delicate cutting tasks.

Yes, because the core is made of high-carbon steel, it is reactive and will rust if left wet. You must wipe the blade dry immediately after every use and avoid leaving it in the sink or dishwasher.

San mai construction means the blade is made of three layers: a hard, high-performance steel core sandwiched between two layers of stainless cladding. This design gives you the superior cutting performance of carbon steel while protecting the sides of the blade from rust and making it easier to maintain.

The 8-sided wenge wood handle is designed for a secure, ergonomic grip. Its octagonal shape provides natural indexing, which helps you maintain control and comfort during detailed prep work.

No, this is a delicate utility knife designed for precision work like peeling, trimming, and fine slicing. Using it on hard ingredients like squash, frozen items, or bone can easily chip the thin, high-hardness edge.

The migaki finish is a traditional polished look that leaves the blade smooth and clean. Beyond its aesthetic appeal, a polished surface helps reduce food drag as you slice, allowing for smoother cuts.