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Precision all in one versatile kit!
San Maï blade made of 10Cr15CoMoV stainless steel
9 cm paring knife: for precise cuts
20-cm chef’s knife: versatile prep work
Smooth edge: clean, even cuts
Black and gray oval Pakka wood handle
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The Hakami Ajisai 2-Knife Set includes a 9-cm paring knife and a 20-cm chef's knife!
These two knives cover the main food preparation tasks: peeling, trimming, mincing, slicing, or chopping food. The blades feature a San Mai construction, consisting of three layers that combine a hard core with softer outer layers. This structure is prized for its balance between durability and cutting performance.
Both knives are made of 10Cr15CoMoV stainless steel, a high-carbon steel with a carbon content typically ranging from 0.95% to 1.05%. This composition helps produce a sharp, long-lasting edge while maintaining corrosion resistance with proper care.
The paring knife features a 9-centimeter blade, ideal for precision tasks: peeling fruits and vegetables, removing damaged parts, chopping shallots, or preparing small ingredients. The chef’s knife has a 20-cm blade, better suited for larger foods and broader motions. It can be used to slice vegetables, chop herbs, cut meat, and prepare fish.
The smooth cutting edge ensures a consistent cut for these tasks. The San Mai finish also provides a visual contrast between the blade’s core and its outer layers. The manufacturer’s specifications list the total length as 20.5 cm for the paring knife and 30 cm for the chef’s knife.
Both handles are made of Pakka, in a combination of black and gray tones. This composite material is designed to withstand regular use in the kitchen and offers an easy-to-maintain surface. Their oval shape naturally fits the palm and provides a stable grip while cutting.
The handle design complements both blade profiles. The paring knife remains easy to handle for short, precise cuts, while the chef’s knife offers a grip suited for back-and-forth motions and longer cuts. This design makes the set ideal for everyday food preparation without requiring a multitude of kitchen utensils.
The pair thus forms a practical foundation for equipping a kitchen with two complementary knives!
Use these knives on a wooden or soft cutting board. Avoid glass, stone, and very hard surfaces, which can dull the blade. Wash each knife by hand with a soft sponge, then dry it immediately. Dishwasher use is not recommended to preserve the steel and the Pakka wood handle. Store the blades in a knife block, a suitable magnetic strip, or an individual blade protector. To maintain the edge, use a whetstone or a sharpener compatible with Japanese blades.
The Hakami brand offers kitchen knives that combine contemporary Japanese aesthetics with features suited for regular use. The knives feature 10Cr15CoMoV steel blades in a San Mai construction, as well as comfortably shaped Pakka wood handles. The Ajisai line thus combines complementary sizes, such as the paring knife and the chef’s knife, to handle everything from precise prep work to larger cuts.
Check out our selection of knife sets at Knifeleader.eu!
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