- \n
- The blade is forged from 35 layers of steel<\/strong>, using a method very similar to how samurai swords were historically forged, where hard edge steel is encased in a folded multilayered structure – suminagashi<\/em> (also known as Damascus steel)<\/li>\n
- The Santoku knife shape is one of the more modern ones in Japan, emerging after World War II. This knife was created to broadly cover almost all kitchen functions – hence it is titled as a Japanese chef’s knife (alongside Gyuto<\/em>)<\/li>\n
- Maintains sharpness for a long time<\/li>\n
- 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<\/strong><\/li>\n
- With proper care – will last a lifetime<\/li>\n
- Perfect as a gift as the knife comes in a\u00a0\u00a0Japanese calligraphy ornamented box<\/strong><\/li>\n<\/ul>\n
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Specifications:<\/h3>\n
- \n
- Blacksmith: Hakuun (\u767d\u96f2)<\/li>\n
- Steel: Takefu Takefu VG 10<\/strong>\u00a0(stainless)<\/strong><\/span><\/li>\n
- Hardness: 60-62 HRC<\/strong><\/li>\n
- Blade construction: 35 layers (body – softer suminagashi stainless, core – VG 10 stainless<\/span>)<\/li>\n
- Sharpening: Double bevel<\/li>\n
- Handle: Pakkawood<\/li>\n
- Full length: 260 mm<\/li>\n
- Blade length: 150 mm<\/strong><\/li>\n
- Blade height: 29 mm<\/li>\n
- Blade thickness: 1.7 mm<\/li>\n
- Weight: 90 g<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=”.vc_custom_1733853714074{margin-bottom: -1em !important;}”]<\/p>\n
Usage Tips:<\/h3>\n
- \n
- The blade is quite brittle, <\/strong>a little bit less than carbon steel, but still – we don’t recommend cutting bones, frozen products, or using it as a cleaver<\/li>\n
- Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best<\/strong><\/li>\n<\/ul>\n
Sharpening and Maintenance:<\/h3>\n
- \n
- One thing to note with the stainless steel knives – it takes a bit more work to sharpen well<\/li>\n
- For sharpening, we recommend using Japanese Water Sharpening Stones<\/a> and Leather Strops<\/a><\/li>\n
- Always wash the knife with warm water after use and dry it (dishwasher use not recommended)<\/strong><\/li>\n
- If any rust or hard to clean residue build up over time: use our Steel Care Products<\/a><\/li>\n<\/ul>\n
About the forge [Miki Hamono – \u4e09\u6728\u5203\u7269\u88fd\u4f5c\u6240]:<\/h3>\n
- \n
- Well-known and reputable forge, using only highest-grade and purity Hitachi steels<\/li>\n
- Location: Miki Town, Hyogo Prefecture, Japan<\/li>\n
- Established in 1937<\/li>\n
- Produces both traditional Japanese-style and Western-adapted knives<\/li>\n
- Number of employees: <20<\/li>\n<\/ul>\n
Production Process from Miki Hamono:<\/h3>\n
[\/vc_column_text][vc_video link=”https:\/\/www.youtube.com\/watch?v=aSXs_HBlWjo” align=”center” css=”.vc_custom_1733642118326{margin-bottom: -1em !important;}”][vc_column_text]<\/p>\n
![\"Miki](\"https:\/\/staliaus.eu\/wp-content\/uploads\/sites\/5\/2020\/07\/miki_hamono_logo.svg\")
<\/a>Made in Japan – Miki Hamono<\/a><\/h4>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n
<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Small and universal handmade Japanese kitchen knife.<\/p>\n
Great for finer work – peeling filleting and such.<\/p>\n
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- Always wash the knife with warm water after use and dry it (dishwasher use not recommended)<\/strong><\/li>\n
- Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best<\/strong><\/li>\n<\/ul>\n
- Hardness: 60-62 HRC<\/strong><\/li>\n
- The Santoku knife shape is one of the more modern ones in Japan, emerging after World War II. This knife was created to broadly cover almost all kitchen functions – hence it is titled as a Japanese chef’s knife (alongside Gyuto<\/em>)<\/li>\n