Ha Saki: “cutting edge”, this is the right name for our new range of professional knives in Asian style.
Blades are manufactured with special NITRO-B stainless steel with nitrogen (1.4916), which allows to obtain a uniform microstructure with excellent corrosion resistance and a final hardness after heat treatments up to 57-59 HRC. As per Japanese tradition, the sharpening is made on only one side of the blade, so that the food material is in contact with the blade only for a short time and the friction is thus reduced to a minimum. This sharpening technique is ideal for long and progressive cuts, especially for filleting fish.
Handles are made of synthetic resin POM, which makes the knife comfortable and perfectly balanced while cutting.