Miyako series is a unique Japanese product. The team at Shizu Hamono forge carefully designed this series to be functionally, aesthetically, and price-balanced.
Despite its unusual shape, this knife has proven to be highly practical. The blade is particularly tall, ensuring fingers do not touch the cutting board during chopping. Its distinctive design makes it a great addition to any collection or a versatile tool for various kitchen tasks, especially if you are used to smaller blades.
Made of stainless steel, the knife maintains its sharpness exceptionally well. It is an ideal choice whether you want a quality Japanese knife for yourself or as a gift. The blade consists of 33 layers of Damascus steel, featuring a stunning contrast between misty layers and a highly polished central steel section near the cutting edge.
The handle is crafted from compressed wood in a D-shape and polished to a matte finish, providing a comfortable and secure grip.
Specifications:
Manufacturer: Shizu Hamono
Blade type: Chopper/Nakiri
Blade length: 120 mm
Total length: 235 mm
Knife weight: 114 g
Blade type: Double bevel
Spine thickness: 2 mm
Steel: AUS8
Hardness HRC: 60±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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