The collection includes various knife types, such as Deba, Bunka, Santoku, Yanagiba, and Kiritsuke Gyuto, each designed for specific culinary tasks. The blades often feature finishes like Kasumi and Damascus, showcasing traditional Japanese craftsmanship. Handles are crafted from materials like walnut, buffalo ebony, and sumi urushi, offering both aesthetic appeal and comfortable grip.

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.