Hayabusa Petty Ginsanko 150mm (5.9″)

Introducing the Hayabusa Petty Ginsanko 150mm, a versatile and essential tool for any kitchen. This smaller Japanese knife is designed for a wide range of tasks, including peeling, paring, decorating, coring apples, removing eyes in potatoes, chopping herbs, mincing garlic, and more. It’s a knife that you absolutely should consider adding to your collection.

The Petty Ginsanko 150mm features a high-quality Ginsanko steel blade with a hardness of approximately 63 HRC. This ensures exceptional sharpness, allowing for precise and effortless cuts. The blade also boasts excellent corrosion resistance, ensuring durability and longevity. With easy maintenance, this knife is suitable for both home cooks and professional chefs.

Whether you’re a culinary enthusiast or a seasoned chef, the Hayabusa Petty Ginsanko 150mm is a must-have in the kitchen. Its versatility, sharpness, and ease of use make it the perfect tool for accomplishing various delicate tasks. Upgrade your cooking experience with the Hayabusa Petty Ginsanko 150mm and enjoy the precision it brings to your culinary creations.

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 is a small knife for versatile use in the kitchen (a smaller version of the multipurpose gyuto knife). This blade is an essential part of any knife collection, taking on those more delicate tasks where longer knives prove too long and too steep. Because the blade is thin, this petty excels at delicate tasks, as it glides precisely and smoothly through food while ensuring comfortable and easy maneuverability. Petty knives are usually designed for in-hand use, but the length of the blade also make this knife well-suited for chopping and slicing on the cutting board. 

Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.

STEEL:
Hitachi’s Silver III steel, also named Ginsan steel or Ginsanko, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. 

LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer 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. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.

BLADE FINISH:
The minimalistic-looking, highly polished (also called migaki finish – see article Blade Construction: Blade Finish for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. 

HANDLE:
The Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance.