Hatchet

A hatchet is a tool used primarily for finer tasks than a regular axe, which is wielded with both hands, such as splitting firewood or clearing branches. It is also called a hand axe.

Unlike hatchets from other countries, Japanese hatchets are rectangular in shape with a blade on one side. The tip is not sharp and there is no cutting edge.

Among the HATCHET products, we carry Japanese HATCHET knives that are imbued with the spirit of Japanese craftsmen, are sharp, and are easy to carry.

People have fallen in love with the sharpness and durability of this hatchet, and it is used by a wide range of people in Japan, from amateurs to professionals.

Unlike hatchets from other countries, Japanese hatchets have evolved in shape to suit different uses.
Similarly, hatchets come in a wide variety, ranging from those suitable for splitting firewood and pruning branches to those suitable for bushwhacking.

Firewood is used for campfires, wood stoves, and fireplaces. Splitting firewood allows you to cut the firewood to the size you want, save money on firewood, and enjoy making firewood as a hobby.

KOSHI NATA - Double Bevel

EBI NATA

Pruning is an important task not only to promote tree growth and protect against disease, but also to produce strong, knot-free timber for the future.

KOSHI NATA - Single Bevel

EDAUCHI NATA

Bushwhacking is the act of pushing your way through areas overgrown with bamboo grass, weeds, and low shrubs using your hands and your whole body. There are many times when you need to row through the bushes when mountain climbing or outdoors.

UNAGI NATA

ROUND NATA

Thanks to a uniquely Japanese manufacturing method, we have achieved incredible sharpness and ease of maintenance.
Normally, hunting knife blades are made from a single material.
However, Japanese hunting knives combine with carbon steel for cutting, and soft iron for easy sharpening.
This unique structure, derived from the methods used to make Japanese swords, not only applies to hunting knives but also to kitchen knives. This is one of the reasons why Japanese kitchen knives are so popular.

About the double-edged hatchet

The main use of a double-edged knife is for splitting firewood.
The blade is twice as angled as a single-edged knife, so it is not as sharp,
but it is less likely to chip, and the force is applied evenly on both sides, making it easier to split firewood.

The steel used is the hard and sharp "Aogami Steel."
Not only the blade, but also the sheath is carefully crafted by craftsmen with time and effort.

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The steel used is "Shirogami steel" which is easy to sharpen.
It has a black finish which is a characteristic of Tosa blades.

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The steel used is "white paper steel" which is easy to sharpen.
It is carefully finished by a skilled hatchet craftsman.

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About the single-edged hatchet

The main uses for a single-edged knife are pruning branches and cutting through brush.
Because the blade is sharp, it can also be used to make feather sticks and cut vines and grass.
Compared to a double-edged knife, the blade is thinner, so it is not suitable for splitting firewood.

The steel used is the hard and sharp "Aogami Steel."
Not only the blade, but also the sheath is carefully crafted by craftsmen with time and effort.

For more details click here>>

The steel used is "white paper steel" which is easy to sharpen.
It is carefully finished by a skilled hatchet craftsman.

For more details click here>>

Japanese hatchets can be sharpened to customize their sharpness to your liking.
Also, if the blade becomes dull after long use, you can restore its sharpness by sharpening it.

Click here for recommended whetstone products>>