[SET] Hayabusa HAP-40 Damascus [gyuto + Petty]

Introducing the extraordinary Hayabusa Gyuto HAP-40 Damascus Set, featuring the essential kitchen knives: Gyuto and Petty. Created to excel in tasks such as meat, fish, and vegetable preparation, this set embodies a bold, futuristic aesthetic. With its distinctive blend of a classic western-style handle and an audacious appearance, these knives are truly one-of-a-kind. The blade showcases captivating wavy damascus patterns, evoking the imagery of high-frequency waves and harmonizing seamlessly with the up-and-down motions of chopping.

Forged from HAP-40 steel, renowned for its exceptional hardness, remarkable sharpness, and outstanding edge retention, these knives embody cutting-edge technology. If the idea of frequent sharpening is not your cup of tea, this set is perfect for you, as the blades maintain their sharpness for extended periods, reducing the need for frequent maintenance.

Fun fact: Hayabusa knives share 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 SHAPES:
Gyuto: Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables. 
Petty: A petty knife should be an essential part of every kitchen. Petty knives are basically smaller versions of Gyuto knives and 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.