The Miyako series is a unique offering from Japan, thoughtfully crafted by the team at Shizu Hamono to achieve harmony in function, design, and value.
The Gyuto blade shape is the Japanese equivalent of a Western chef’s knife – one of the most versatile in any kitchen. It’s ideal for chopping, slicing, mincing, or scoring virtually any ingredient. The 210 mm blade length is a standard size suitable for most users.
Made from stainless steel, the knife offers impressive edge retention and performance over time. A perfect choice for personal use or as a refined gift. The blade consists of 33 layers of Damascus steel, showcasing a stunning contrast between misty layers and a highly polished core along the edge.
The handle, made from compressed wood and shaped in a D-profile, features a smooth matte finish for comfort and security in the hand.
Specifications:
Manufacturer: Shizu Hamono
Blade type: Gyuto
Blade length: 210 mm
Total length: 342 mm
Weight: 173 g
Edge type: Double bevel
Spine thickness: 2 mm
Steel: AUS8
Hardness: 60±1 HRC
Care & Maintenance: Wash gently by hand in warm water, dry thoroughly, and store safely. For sharpening, use a whetstone by hand for best results. Use only for intended kitchen tasks.
Avoid:
Dishwasher cleaning
Cutting frozen food or extremely hard items (bones, cheese rind, pits...)
Opening jars, cans, or bottles
Using glass cutting boards or countertops
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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