Hasegawa

Hand engraving and Handle-making Craftsman

ONO, HYOGO

A craftsman from Ono, Hyogo Prefecture with over 26 years of experience in the knife industry. Ono City in Hyogo Prefecture has long been known for its production of blades, and the traditional hand-forging techniques are still passed down to this day. Hasegawa collaborates with skilled craftsmen from Ono City and the neighboring Miki City to produce high-quality knives that make full use of these traditional techniques.

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“Even after a year of practice, I was only told, ‘Your engraving has improved.’ But that made me happy. There’s no such thing as perfection — I’d say I’m still only at 70%. Every day, I look for ways to improve. That’s what craftsmanship is.”

Musashi Deba

The Musashi Deba is a traditional Japanese single-bevel knife crafted for breaking down whole fish with precision and power. Forged from Blue Steel #2 with a refined kasumi (misty) finish, it combines excellent edge retention with ease of sharpening — ideal for professionals and passionate home cooks alike. Its thick spine and weight provide the strength needed for cutting through heads and bones, while the sharp edge ensures clean filleting without damage to the flesh.

WHAT ARE THE KNIVES MADE OF?

The Hasegawa collection at MUSASHI HAMONO features knives crafted from high-quality Blue Steel #2 (Aogami #2). This steel is renowned for its exceptional edge retention and ability to achieve a razor-sharp edge. Typically, Blue Steel #2 is hardened to a Rockwell hardness (HRC) of approximately 62-63, providing a balance between hardness and toughness.