Chef's knife 16 cm Hasaki line by Sanelli Ambrogio

Ha Saki: "sharp edge", the perfect name for the blades of the new line of Japanese-style professional knives.

CHARACTERISTICS:

• The blades of the Hasaki knives are produced with special nitrogen Nitro B X50CrMoV15 stainless steel, which allows to obtain a uniform microstructure with excellent resistance to corrosion and a final hardness after heat treatments up to 57-59 HRC.
• As per Japanese tradition, the sharpening is done on one side of the blade only. Thanks to this feature, the cut material comes into contact with the blade only for a short time and the friction of the cut material is thus reduced to a minimum. This type of wire is ideal for making a long and progressive cut, for finely slicing and filleting fish. A single-edged blade is believed to cut better and sharper, but requires more skill to use than a double-edged blade.
• The handle is made of acetal resin (POMI), which makes the knife comfortable and perfectly balanced when cutting.