Shizu Hamono Steak Knife – Japanese Tradition in a Refined Blade
The blade is crafted from VG10 steel, featuring 33 layers of Damascus with a striking contrast between misty waves and a highly polished core near the edge.
Visually reminiscent of a miniature traditional Japanese sword, this knife stands apart from European and American steak knife designs. Beyond its aesthetic beauty, the thinner blade with gentle curvature makes slicing meat a genuine pleasure.
The handle is made of high-quality laminated wood, with an embedded metal accent that helps create optimal weight and balance in the hand.
Specifications:
Manufacturer: Shizu Hamono
Blade type: Steak knife
Blade length: 125 mm
Total length: 265 mm
Weight: 70 g
Edge grind: Double bevel
Spine thickness: 2 mm
Steel: VG10
Hardness: HRC 61 ±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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