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A versatile kitchen knife with a distinct Japanese style!
20 cm blade made of 10Cr15CoMoV stainless steel
Chef’s profile: suitable for a variety of cutting tasks
San Mai construction: elegant finish
Smooth edge: precise cutting
Black and gray Pakka handle
Total length: 30 cm
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The Hakami Ajisai chef's knife features a 20-cm blade and a San Mai construction, recognizable by its layers of steel. Its chef’s knife profile is suitable for a wide range of tasks: slicing vegetables, chopping herbs, carving meat, or making even cuts in fish.
The blade is made of 10Cr15CoMoV stainless steel, a grade commonly used in cutlery for its balance of corrosion resistance, ease of maintenance, and ability to retain a sharp edge. Its San Mai finish gives this kitchen tool a refined appearance while enhancing its visual appeal.
With its smooth cutting edge, this steel knife glides cleanly through food. Its 20 cm length provides a cutting surface suitable for everyday tasks without making the blade difficult to control.
The handle is made of Pakka, a composite material widely used for kitchen knife handles. Its structure typically combines wood fibers impregnated with resin, resulting in a stable surface that withstands everyday use.
Its oval shape naturally conforms to the palm and provides a comfortable grip during cutting motions. The black and gray color scheme offers a sleek finish that’s easy to coordinate with other kitchen utensils. This design is suitable for both push cuts and the sawing motions typical of a chef’s knife.
The handle allows you to guide the knife with precision while minimizing changes in position during food preparation.
10Cr15CoMoV steel: corrosion resistance and easy maintenance
San Mai construction: contrasting finish
20 cm blade: surface suitable for a variety of food preparations
Chef’s profile: versatility for slicing, dicing, and chopping
Pakka wood handle: a stable material that feels good in your hand
Oval shape: comfortable grip and natural control
Use this kitchen knife on a wooden or soft-surface cutting board to preserve its sharpness. Avoid glass, stone, or ceramic surfaces. Clean the blade by hand with a soft sponge, then dry it immediately. Dishwasher use is not recommended to protect the steel and the Pakka wood handle. Store the knife in a knife block, on a suitable magnetic strip, or with a blade guard. Regular sharpening with a whetstone will help maintain the blade’s sharpness.
Hakami is a brand of kitchen knives offering various models, such as chef’s knives, santoku knives, paring knives, carving knives, and knife sets. Its Ajisai line combines a three-layer San Mai blade, featuring a 10Cr15CoMoV steel core, with a Pakka wood handle.
Check out our selection of chef’s knives at Knifeleader.eu!
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