Hayabusa Pankiri VG-10 Tsuchime Bubinga 210mm (8.3")
Hayabusa Pankiri VG-10 Tsuchime Bubinga 210mm (8.3") is a versatile bread knife perfect for both home and professional kitchens. Made from premium VG-10 steel, its sharp, thin blade excels at slicing bread, pastries, and more. The tsuchime (hammered) finish adds texture to reduce food sticking and enhances the blade’s beauty alongside the kasumi finish’s matte-and-shiny contrast. The durable bubinga wood handle offers a comfortable grip with elegant style—ideal for chefs and home cooks who demand quality and performance.
BLADE SHAPE:
The pankiri (bread knife) features a long, narrow blade with sharp, serrated edges designed to effortlessly cut through crusty bread without crushing the soft interior. Its length allows for clean, even slices with a smooth sawing motion, making it perfect not only for bread but also for cakes, pastries, and other baked goods.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today.
LAMINATION:
The core layer consisting of the harder VG-10 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:
The blade features a serrated edge, ideal for slicing through crusty bread and delicate pastries without crushing them. Its tooth-like serrations maintain their sharpness over time, requiring minimal maintenance compared to straight-edged knives.
BLADE FINISH:
The tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood with a beautiful texture and polishes well, giving it a smooth and elegant appearance.
Original: $193.28
-65%$193.28
$67.65More Images
Hayabusa Pankiri VG-10 Tsuchime Bubinga 210mm (8.3")
Hayabusa Pankiri VG-10 Tsuchime Bubinga 210mm (8.3") is a versatile bread knife perfect for both home and professional kitchens. Made from premium VG-10 steel, its sharp, thin blade excels at slicing bread, pastries, and more. The tsuchime (hammered) finish adds texture to reduce food sticking and enhances the blade’s beauty alongside the kasumi finish’s matte-and-shiny contrast. The durable bubinga wood handle offers a comfortable grip with elegant style—ideal for chefs and home cooks who demand quality and performance.
BLADE SHAPE:
The pankiri (bread knife) features a long, narrow blade with sharp, serrated edges designed to effortlessly cut through crusty bread without crushing the soft interior. Its length allows for clean, even slices with a smooth sawing motion, making it perfect not only for bread but also for cakes, pastries, and other baked goods.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today.
LAMINATION:
The core layer consisting of the harder VG-10 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:
The blade features a serrated edge, ideal for slicing through crusty bread and delicate pastries without crushing them. Its tooth-like serrations maintain their sharpness over time, requiring minimal maintenance compared to straight-edged knives.
BLADE FINISH:
The tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood with a beautiful texture and polishes well, giving it a smooth and elegant appearance.
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Description
Hayabusa Pankiri VG-10 Tsuchime Bubinga 210mm (8.3") is a versatile bread knife perfect for both home and professional kitchens. Made from premium VG-10 steel, its sharp, thin blade excels at slicing bread, pastries, and more. The tsuchime (hammered) finish adds texture to reduce food sticking and enhances the blade’s beauty alongside the kasumi finish’s matte-and-shiny contrast. The durable bubinga wood handle offers a comfortable grip with elegant style—ideal for chefs and home cooks who demand quality and performance.
BLADE SHAPE:
The pankiri (bread knife) features a long, narrow blade with sharp, serrated edges designed to effortlessly cut through crusty bread without crushing the soft interior. Its length allows for clean, even slices with a smooth sawing motion, making it perfect not only for bread but also for cakes, pastries, and other baked goods.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today.
LAMINATION:
The core layer consisting of the harder VG-10 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:
The blade features a serrated edge, ideal for slicing through crusty bread and delicate pastries without crushing them. Its tooth-like serrations maintain their sharpness over time, requiring minimal maintenance compared to straight-edged knives.
BLADE FINISH:
The tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood with a beautiful texture and polishes well, giving it a smooth and elegant appearance.
