2-Piece Japanese Knife Set - Hachinosu Collection
- VG-10 steel Long-lasting edge
- Damascus pattern Unique to every blade
- Honeycomb handle Secure grip
Specifications
Paring knife:
Handle length : 9,5 cm
Blade length : 9,5 cm
Overall length : 20,5 cm
Weight : 3.2 oz (91 g)
Chef's knife:
Handle length : 11 cm
Blade length : 20 cm
Overall length : 33,5 cm
Weight : 8.7 oz (248 g)
Blade material: 67 layers of Damascus steel (VG-10 steel core + 66 layers of Damascus steel)
Handle material: Colored resin and selected maple burl
Hardness: 60±2 HRC
Grind: Flat ground on both sides, suitable for right and left handed use
Sharpening angle: 15°
Shipping & returns
Shipping
Free shipping on orders of $75 or more. Orders under $75 ship for $6.95. Duties and taxes are always included, and every package is tracked.
Estimated delivery: 7 to 11 business days.
Ordering for Christmas? Order by December 4 for delivery before Christmas.
Returns & refunds
You have 30 days from delivery to return your order, unused and in its original packaging. Your refund is issued within 1 to 3 business days after we receive it.
Blade type
The Set brings together the two essential knives of a kitchen: the gyuto for everyday slicing, carving and chopping, the paring knife for peeling, mincing and working right up against the produce. The big one and the small one, the wide gesture and the precise one: a complementary, matching pair, ready to last for years.
Steel type
The VG-10 is a high-carbon Japanese steel, hardened to 60 HRC. It forms the cutting core of the blade, wrapped in 66 layers of Damascus steel whose pattern is unique to every piece. It holds its edge far longer than an entry-level steel and sharpens cleanly on a stone: a clean cut every time, for people who cook often.
Care information
This knife is forged around a core of VG-10 stainless steel, wrapped in 66 layers of Damascus steel. Its chromium protects it from corrosion, but the high carbon content that gives it its edge asks for a little more care than an ordinary steel: no soaking in the sink and no dishwasher, both of which would damage the edge and the handle alike. Wipe it dry right after washing and store it somewhere dry.
Hachinosu
Hachinosu is the step up to the higher range. Eight knives, from the paring knife to the large chef's knife, enough to equip a whole kitchen without ever compromising on the cut. A blade in 67-layer Damascus steel with a VG-10 core, a hardness of 60 HRC that holds the edge far longer, and a handle in resin and maple burl whose honeycomb pattern never repeats itself exactly. A collection for those who cook every day and want knives that match.
Let customers speak for us
FAQ
“I cook well but I am not a chef. Am I up to this knife?”
The question works the other way round. A good knife is not something you earn, it is something that shows you what you can do. It is often the home cook who feels the difference most clearly, from the very first cut. It was made to be used every day, not to sit on display. The lifetime guarantee gives you all the room you need to get used to it.
“Is the blade likely to chip?”
Chipping threatens steels that are too hard, the ones chosen for pure performance. The Hachinosu favors the balance between sharpness and resilience, made for a kitchen that actually gets used. Three things to avoid: bone, frozen food and glass boards. For everything else, it holds. If there is a fault, we take it back.
“Will it still be this sharp in six months?”
This is where knives made to be looked at part ways with knives made to be used. Consistency comes down to very little: dry it after use, hone it lightly now and then. Looked after that way, it stays keen for years.
“Is it demanding to look after?”
No. Wash by hand, dry right away, and that is all. A few minutes a week, nothing more.
“Does it make a good gift?”
Perfectly. Every knife arrives in an elegant black case, ready to be given as it is, with no extra wrapping needed.
