Sayanata Hatchet

Sayanata Hatchet

$138.00
$138.00
  • The Sayanata Hatchet by Best Made Co. features a rectangular, single-beveled carbon steel blade and a wooden handle, displayed against a plain white background. NEW
  • Resting on a weathered tree stump, the Best Made Co. Sayanata Hatchet—with its versatile carbon steel blade—lies beside a piece of split wood, set against a backdrop of stone or dirt ground. NEW
  • Wearing an olive jacket, a person uses the Best Made Co. Sayanata Hatchet—a large carbon steel blade—to split a piece of wood atop a tree stump, surrounded by lumber and gravel. NEW
  • A close-up of the Best Made Co. Sayanata Hatchet, a Japanese-style kitchen hatchet with a versatile blade and a wooden handle, resting on a beige cloth featuring black printed characters and symbols. NEW
  • Close-up of a Best Made Co. Sayanata Hatchet with a wooden handle, black bolster, and a partially textured Nippon carbon steel blade featuring engraved markings near the base. NEW
  • Close-up of the top view of a Best Made Co. Sayanata Hatchet handle made of wood with a visible slot, metal rivets, and a thin Nippon carbon steel blade extending upward against a plain white background. NEW
  • Close-up of a smooth, light wooden handle with a rounded triangular end, set against a plain white background. The Best Made Co. Sayanata Hatchet features a versatile blade crafted from premium Nippon carbon steel. NEW
  • Close-up of the corner of a black, rectangular, textured object with a beveled edge, set against a white background—evoking the refined craftsmanship found in the Sayanata Hatchet by Best Made Co., forged from premium Nippon carbon steel. NEW

Sayanata Hatchet

Sayanata Hatchet

$138.00
$138.00

If we could take only one blade, it might just be the Sayanata. Its 6.5 inches of Nippon carbon steel gives you the reach of an axe: enough to limb a downed branch, clear brush, then choke up and split kindling or baton through a round. All the while, it won't shy away from the more delicate work of a knife. The beveled nose doubles as a pry bar for lifting boards, or working apart wood that's frozen or knotted. Weighing in at just a pound, it lives comfortably in a toolbox, behind the seat of a truck, or lashed to a pack frame. The blade roll keeps the edge covered and stows flat so that it can travel without a scabbard.

Hunters and chefs will find the Sayanata a useful, versatile tool. The same long, lean geometry that limbs a branch breaks down a kill cleanly, and it handles the kitchen end of the job just as well, splitting squash or halving poultry with precision. Blades of this profile have done butchery work in Japan for generations. 
View full details
Product Details
Established in 1943, our bladesmith has produced these hatchets since 1977 in Sanjo, Japan, a legendary ironworking region. The Sayanata's blade is laminated construction: a core of SK85 carbon tool steel from Nippon Steel forge-welded between two layers of hot-rolled low-carbon steel. The hard center takes and holds a keen double-bevel edge; the soft outer layers absorb shock and keep the blade from cracking under impact. It is the same logic that governs a good Japanese kitchen knife, applied to a tool that lives outdoors.

The spine carries a black-oxide coating, sandblasted to a pear skin finish — it anticipates a life of heavy work in damp environments and resists binding when the blade is buried in a split. The handle is Japanese white oak with black ferrules. Blade 6.5", overall 13.75", 1.1 lbs. It ships in a blade roll of 10 oz. Japanese canvas with a brass grommet and red leather tie, which protects the edge in transit and rolls flat into a rucksack.
Sayanata Hatchet
- SK85 carbon tool steel (Nippon Steel), laminated
- Black-oxide "pear skin" spine finish
- Japanese white oak handle
- Black ferrules

Blade roll
- 10 oz. Japanese canvas
- Brass grommet
- Red leather tie
- Blade: 6.5"
- Overall: 13.75"
- Weight: 1.1 lbs
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

Making, buying, using, and owning quality products should uplift everyone at every stage of a product’s life.

Learn more