Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 210mm Suminagashi 1mm at the heel and

1mm at the heel and middle

providing adequate knuckle clearance for board work

best fit for professional chefs requiring precise raw fish preparation

Thickness at 1 cm from the tip: 1

1mm at mid and 1

Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 210mm Suminagashi 1mm at the heel andThe Hatsukokoro Hayabusa ATS34 Sanmai K tip Gyuto 210mm is a double bevel chef's knife best fit for first timers, students, and professional chefs seeking precise tip led cutting with stainless ATS 34 steel. This 210mm blade features a kiritsuke style angled tip and flatter edge profile optimised for push cutting, scoring, detailing, and long slicing strokes while retaining general purpose utility. The sanmai construction uses stainless cladding over