In keeping with the current trend for knives with a hammer finish we present here a range of handmade knives by Master Nokaji Hasegawa San. This collection provides the requirements of both the busy chef and passionate cook with a knife that is surgically sharp, long edge endurance, easy maintenance, and comfort. The blade is cold forged from a 33-layer stainless steel Damascus clad with a VG-10 core for
rigidity. Not only can this knife take a beating in an industrial kitchen but can perform with the same sharp cutting edge which makes this whole range a go-to for head chefs. The traditional octagonal handle meets a western style with the angle for an ergonomically friendly all-round knife. The knives are totally handmade using a hydraulic hammer creating a wider and longer mass, which is then cut away by laser.
These collections have what is known as a Hamaguri (Clamshell) grind which means the side of the knife is very slightly curved adding immense toughness to the blades – the edge sharpening is the same as other knives. Hachi handles are composed of stunning Dark Red Pakkawood with mosaic pin to fix the handle onto the full tang. The Bolster has a very gentle, deep, and long curve to minimize calluses
and strains during prolonged use. Every knife has its own Black Cardboard box, which is useful for storage when not in use and presents well as a gift. Wash by soft sponge with kitchen detergent and rinse well after use. Not dishwasher safe. Store in a clean, dry place. Please
Note: The handle being natural wood can vary in colour.GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.