Shizu Hamono is a Japanese forge from Seki City, known for combining traditional craftsmanship with modern steel‑working techniques. Founded in 1980, the company builds on more than eight centuries of blacksmithing heritage. Their craftsmen still hand‑sharpen and hand‑polish the cutting edges, ensuring exceptional sharpness and durability.
The brand blends Japanese aesthetics with practical European functionality. Their GEN, Yuri, and Miyako series use high‑quality steels such as VG‑10 and AUS8, paired with finishes like kuro‑uchi that add authentic Japanese character.
Nakiri (菜切) is a traditional Japanese vegetable knife. Its straight edge allows precise vertical cuts, while the wide rectangular blade glides smoothly along the knuckles. The double bevel makes it easy to use, and the thin profile produces clean, smooth cuts — essential for preserving flavour and texture. Perfect for vegetables, herbs, tofu, and fruit.
AUS8 is a reliable Japanese stainless steel widely used in mid‑range knives. It offers a strong balance of sharpness, durability, and corrosion resistance. Easy to sharpen and simple to maintain, making it ideal for everyday kitchen use.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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