In February 2009 we introduced the Zanmai Elite Collection. Made by an outstanding blacksmith called Yasuhisa Hasegawa, the range was an instant success is now the favoured knife of many respected and renowned chefs as well as passionate cooks.

However, some customers found these multiple beaten blades a little light having used heavy European knives for most of their careers and were more accustomed to a more conventional Western style handle. So we asked Hasegawa san to produce a knife of similar quality and performance but with a Western handle and more weight. The result is one of the best-balanced blades with an amazing edge – we have christened this the Hasegawa Collection. The increase in weight has been achieved by beating the blade only once instead of several times. Whilst this lesser beaten blade has a slightly wider steel crystal/molecular structure than the Zanmai Elite Collection the blades are extremely durable and far easier to maintain than any western knife.

All steel and other construction details are the same as the Zanmai Elite Collection These 33 layer Damascus blades have a very thin specially forged VG10 steel central core that is protected by the 16 layers of alternating High Nickel, Low Nickel soft steel. The knives are totally handmade with a hydraulic hammer creating a wider and longer mass, which is then cut away by laser. These collections also have what is known as a Hamaguri (Clam shell) grind which means the side of the blade is very slightly curved which adds immense toughness to the blades – the edge sharpening is the same as all other knives.

Handles composed of a stunning Quince Burl Wood with three steel rivets to fix the handle onto the full tang. The Bolster has very gentle, deep and long curve to avoid calluses and strains during prolonged use.

This collection of 9 shapes – 90mm Paring, 110mm Paring/Utility, 150mm Utility, 165mm Nakiri, 180mm Santoku, 180mm, 210mm and 240mm Gyuto, 225mm Slicer covers the culinary tasks of every demanding kitchen.