Hachi Paring

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.

Peeling & Paring:

This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. Used for tasks where a larger knife would be tricky or unsafe.

Function – Primarily for peeling and paring vegetables in the hand.

Normal lengths – 90mm to 135mm.

Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.