The Miyako Utility Knife is a standout product from Japan – a perfect balance of function, beauty, and affordability. Expertly designed by the craftspeople at Shizu Hamono, this knife is built to meet modern kitchen demands while maintaining traditional Japanese quality.
If you're looking for a versatile blade but prefer something more compact than a standard Gyuto, this is your match. The blade is long enough to handle most home cooking tasks, yet nimble and lightweight for those who enjoy smaller knives.
The blade features 33 layers of Damascus steel, with a striking contrast between misty layered steel and a polished central core near the cutting edge. Made from AUS8 stainless steel, it ensures sharpness and long-lasting performance.
The handle is crafted from compressed wood in a D-shaped profile, with a matte finish for a smooth and secure grip.
Specifications:
Manufacturer: Shizu Hamono
Blade type: Utility / Chopper
Blade length: 150 mm
Total length: 255 mm
Weight: 110 g
Edge: Double bevel
Spine thickness: 2 mm
Steel: AUS8
Hardness: 60±1 HRC
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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