The Miyako series is a unique product from Japan. The Shizu Hamono forge has carefully designed this series to achieve functional, aesthetic, and price balance.
The word Santoku translates to "three virtues" in Japanese, referring to its versatility and suitability for preparing fish, meat, and vegetables. The flat blade profile allows the entire edge to make contact with the cutting surface, making it ideal for chopping and mincing. The slightly rounded tip reduces the risk of injury while also aiding in precise cuts.
Santoku is a common choice among professional chefs who spend long hours chopping vegetables, and this knife shape is a staple in Japanese households. The 180 mm blade length is considered ideal for a Santoku knife, as it is not too long, making it perfect for both male and female users.
The blade is crafted from 33 layers of Damascus steel, with a stunning contrast between foggy layers and highly polished central steel, located near the edge.
The handle is made from compressed wood, shaped in D-form, and polished to a matte finish, ensuring a comfortable and secure grip
Specifications:
Manufacturer: Shizu Hamono
Blade type: Santoku
Blade length: 180 mm
Total length: 312 mm
Knife weight: 168 g
Edge type: Double bevel
Spine thickness: 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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