Shizu Hamono Miyako Serrated Knife – Precision and Endurance in Every Slice
A serrated knife is essential for effortlessly slicing bread and pastries. With its bold, aggressive teeth, this knife cuts cleanly even through crusty artisan loaves. It’s also a popular tool among professional chefs who handle produce with tough skins, such as tomatoes or eggplants.
Its long-lasting sharpness makes it a favorite for situations where routine sharpening isn’t possible.
AUS8 Steel with Striking Damascus Layers
The Miyako series uses AUS8 steel, heat-treated to 60 HRC. Known for corrosion resistance, easy maintenance, and solid edge retention, the blade is layered in 33 Damascus folds with a dramatic contrast between misted finishing and high polish.
Refined Comfort
The D-shaped handle, made from compressed wood, features a smooth matte finish that offers comfort and a confident grip.
Specifications:
Manufacturer: Shizu Hamono
Blade type: Serrated
Blade length: 240 mm
Total length: 362 mm
Weight: 167 g
Edge grind: Double bevel
Spine thickness: 2.2 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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