In keeping with the current trend for knives with a hammer finish, we present here a range of hand made knives by master nokaji Hasegawa san. This collection provides the best of both the Hasegawa and Zanmai Elite knives. Sharpness, Easy Maintenance, Edge Endurance and Comfort.
The Octagonal handle with a hand-beaten blade will satisfy the most demanding user.
Sujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.