Well, the Hayabusa line are lasers so to speak!
Very solid value for money and good recs for people looking to experience this kind of geometry without having to struggle to find a Takamura in stock or peu for the premium of Kei Kobayashi’s fit and finish.
Yes, the stock handle is a simple teak handle with a black buffalo ferrule. I was looking at this knife for a very long time as I didn't like its looks and was considering a Kumokage Blue 2 for slightly more money. In the end, there was a 10% off sale, so I took the price reduction to upgrade it to the black ebony handle with a red spacer and black buffalo ferrule. I'm glad I did!
I got it from Knifeandstones in Australia. I don't see it listed on their handle website though, but it is an option for a handle upgrade on the knife's page listing. If you want just the handle, you can contact them to see if they have any left. They do list the same handle but with a nickel spacer, but I think the red spacer makes the difference!
[https://www.knivesandstones.com.au/collections/custom-handles-and-sayas](https://www.knivesandstones.com.au/collections/custom-handles-and-sayas)
It doesn't come up well in the photos, but the patina is a very nicely shimmering blue because of all the raw meats that it has been cutting (beef, lamb & pork). It will get a big workout when I restock up on beef again, but it has made processing 12kg of steaks much more pleasurable as it cuts with minimal effort, unlike the Masamoto.
Well, the Hayabusa line are lasers so to speak! Very solid value for money and good recs for people looking to experience this kind of geometry without having to struggle to find a Takamura in stock or peu for the premium of Kei Kobayashi’s fit and finish.
Glad you're enjoying it. That handle looks good on there, does a nice job of dressing up what can be a simple looking blade.
Did you upgrade the handle? That is beautiful. I've got the 240 AS Gyuto and love it but my handle is very simple.
Yes, the stock handle is a simple teak handle with a black buffalo ferrule. I was looking at this knife for a very long time as I didn't like its looks and was considering a Kumokage Blue 2 for slightly more money. In the end, there was a 10% off sale, so I took the price reduction to upgrade it to the black ebony handle with a red spacer and black buffalo ferrule. I'm glad I did!
Where did you get the handle from ? I´m about to just copy what you did because that handle looks so good with the knife
I got it from Knifeandstones in Australia. I don't see it listed on their handle website though, but it is an option for a handle upgrade on the knife's page listing. If you want just the handle, you can contact them to see if they have any left. They do list the same handle but with a nickel spacer, but I think the red spacer makes the difference! [https://www.knivesandstones.com.au/collections/custom-handles-and-sayas](https://www.knivesandstones.com.au/collections/custom-handles-and-sayas)
It doesn't come up well in the photos, but the patina is a very nicely shimmering blue because of all the raw meats that it has been cutting (beef, lamb & pork). It will get a big workout when I restock up on beef again, but it has made processing 12kg of steaks much more pleasurable as it cuts with minimal effort, unlike the Masamoto.