Description
Features:
- Designed for cutting vegetables and fruits, and for the Japanese vegetable peeling technique Katsuramuki
- Can be used both right and left handed
- Easy to sharpen
- Maintains sharpness for a long time
- By purchasing this knife, you will own not only a functional tool but also a unique handmade piece with history. It’s a true Japanese forging heritage item with blacksmith’s marks engraved on the blade
- With proper care – will last a lifetime
Specifications:
- Blacksmith: Sotomo [宗友]
- Blade steel: Aogami Super
- Hardness: 62-63 HRC
- Blade construction: triple layer (stainless steel body – SUS410, core – Aogami Super)
- Edge: Double bevel
- Handle: Walnut
- Handle Shape: Octagonal
- Ring: Black Pakkawood
- Blade length: 160 mm
- Blade height:
- Blade thickness: 2 mm
- Weight: 140 g
Usage Tips:
- The blade is quite brittle (as with all high-carbon steel knives), so we don’t recommend cutting bones, frozen products, or using it as a cleaver
- Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best
Sharpening and Maintenance:
- For sharpening, we recommend using Japanese Water Sharpening Stones and Leather Strops
- Always wash the knife with warm water after use and dry it (dishwasher use not recommended)
- Although the blade’s body is made of stainless steel, the core is high-carbon – and consequently rusting steel. After washing and drying the knife, coat it with camellia oil and store in a dry place
- If rust or hard to clean residue builds up: use our Steel Care Products
About the forge [Miki Hamono – 三木刃物製作所]:
- Well-known and reputable forge, using only highest-grade and purity Hitachi steels
- Location: Miki Town, Hyogo Prefecture, Japan
- Established in 1937
- Produces both traditional Japanese-style and Western-adapted knives
- Number of employees: <20
