I’ve been sent a few knives over the years, but the Hatsukokoro Hayabusa Santoku from Cutting Edge Knives might just be the one that’s genuinely earned a permanent spot in our kitchen. When it arrived it was obviously pretty much straight away that this was a proper piece of Japanese craftsmanship. And hilariously, tucked in the box next to the knife was a blue plaster which made me properly laugh out loud. That felt like a small but very deliberate touch, a gentle (and quite accurate) heads-up that this thing is dangerously sharp. That wasnt enough for clumsy me though and Bruce immediately took it off me and refused to let me use it. He knew in my hands a blue plaster wouldnt be enough, I would need an ambulance.
Who are Cutting Edge Knives?
First things first though, who are Cutting Edge Knives who sent this beautiful knife? Well they are a Yorkshire-based company with a serious passion for Japanese blades. They’re a small team, clearly very hands-on, and they curate an impressive selection of artisan-made knives from Japan. You get the feeling they’ve chosen each one for a reason, not just because it fills a space on a shelf. Their whole approach is about combining heritage and performance, and after using this knife for a few weeks now, Bruce can see they really know their stuff.
Introducing the Hayabusa Santoku
The name “Hatsukokoro” translates to “beginner’s mind,” which I love. It suggests approaching cooking with curiosity and care, even if you’re a seasoned pro. The “Hayabusa” line is a collaboration between skilled Japanese craftsmen and the Hatsukokoro team, designed to offer high performance at a relatively accessible price point. It’s built for people who want to take their kitchen tools seriously without needing to sell a kidney.
This particular knife is a Santoku (which means “three virtues”) referring to its ability to slice, dice, and chop with ease. It’s a great all-rounder, especially for someone like me who loves cooking but doesn’t want a drawer full of overly specialised knives.
How does it feel, Bruce?
Light. Balanced. Sharp. Everything you’d hope for. It weighs just over 130g and has a good sense of control without being overly dainty. The blade is made from “Ginsan” or “Silver 3” steel, which means it’s a stainless steel that holds its edge for a long time. That’s something I really appreciate; I don’t want to have to sharpen a knife constantly to keep it useful. It also offers some protection from rust while keeping that super-hard cutting core. I’ve mostly used it on vegetables and herbs so far, and it just glides. You get really clean, even slices with no bruising, especially noticeable with soft things like tomatoes or herbs.
The details that matter
The handle is octagonal and made from walnut. It’s comfortable to hold and feels secure, whether you’re doing big chops or more delicate work. I’m not someone who normally notices knife handles much, but this one feels right: light but not flimsy, and warm to the touch. There is a great balance to it too, which is really important and something Bruce always tests when he picks up a knife that has caught his eye in a kitchen shop. One very small thing: I’d probably prefer the choil (the bit where the blade meets the handle) to be a little more rounded. After a long prep session, I noticed it dug in just a touch. But that’s being really picky.
The craftsmanship is gorgeous. You can see the subtle layers in the blade and that kanji on the side (which translates as “innocent spirit”) gives it a lovely personality. It’s clearly been made by people who care about the little things.
Care and maintenance
Because it’s semi-stainless and made from harder steel, you do have to treat this knife with a bit more respect than your average chef’s knife. No dishwasher. Dry it straight away. A bit of camellia oil now and then won’t hurt either. But honestly, that’s part of the appeal. It feels like a tool you’ll have for years if you look after it properly. It is also important to remember with knives like this should always be used on chopping boards, and never bent.
Final verdict
I’ve fallen a bit in love with this knife. It’s elegant without being precious, sharp enough to make cooking a joy, and clearly made with a lot of skill. The balance and precision have made a noticeable difference to how I prep food, there’s less hacking, more intention. It’s made me slow down, which I didn’t expect but really appreciate.
And the blue plaster? Well, I haven’t had to use it yet!