Japanese Hatchet

Japanese Hatchet

$88.00
$88.00
  • Japanese Hatchet Axes / Knives Best Made Co
  • Japanese Hatchet Axes / Knives Best Made Co
  • Japanese Hatchet Axes / Knives Best Made Co
  • Japanese Hatchet Axes / Knives Best Made Co

Japanese Hatchet

Japanese Hatchet

$88.00
$88.00

This hatchet is forged from Yasuki white steel. Japanese sword makers have used this high-carbon material for centuries—it holds a sharp edge and resists wear. The handle is Japanese white oak and is specially selected for density and grain quality.

This hatchet works like a charm in the bush, the garden, and the workshop. Its compact size makes it great for canoe trips and camping. We have packed ours into many a remote wilderness, and we keep it by our fireplace for splitting kindling. The extra-thick spine adds weight which adds momentum and power to every swing. 

Note: white steel blades like this are designed for precision cutting tasks on wood. They are not indestructible striking tools, and will chip and deform if misused. 
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Yasuki steel earned its "white" designation from the color of paper used to wrap the finished product for identification, distinguishing it as the purest grade among the color-coded steel varieties. For over a century, this steel has remained the cornerstone of Japanese blade-making, prized by craftsmen for its exceptional hardness, sharpness, and ease of sharpening,

This isn't just another tool—it's an investment in quality that will serve you for decades. From the remote campsite to the backyard, the Japanese Hatchet brings centuries of craftsmanship to whatever adventure you're on.
-Japanese Yasuki White Steel
-Japanese White Oak
Dimensions (total): 12.5 in, 1.5 in, 0.88 in
Dimensions (blade): 6.5 in, 1.5 in, 0.15 in
After Each Use: Clean the blade with a dry cloth. Remove all sap, dirt, and moisture. Wipe the handle clean. Apply a thin coat of oil to the blade. Use mineral oil or camellia oil. This prevents rust.

Storage: Store in a dry place. Avoid damp basements or garages.

Sharpening: Sharpen when the blade dulls. Use a whetstone, not a grindstone. Maintain the original bevel angle. Work slowly to avoid overheating the steel. Finish with a fine stone for the sharpest edge.

Handle Care: Oil the handle monthly. Use boiled linseed oil or tung oil. Sand lightly if the wood becomes rough. Use fine-grit sandpaper.
Made in Japan

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