- \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
[\/vc_column_text][vc_row_inner content_placement=”middle”][vc_column_inner][vc_column_text]<\/p>\n
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: 225 mm<\/li>\n
- Blade length: 120 mm<\/strong><\/li>\n
- Blade height: 26 mm<\/li>\n
- Blade thickness: 1.6 mm<\/li>\n
- Weight: 70 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]<\/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","protected":false},"featured_media":14776,"template":"","meta":[],"product_cat":[77,596],"product_tag":[271,83,227,336,228,133,220,328,226],"giftcard-category":[],"class_list":{"0":"post-3745","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-knives","7":"product_cat-japanese-kitchen-knives","8":"product_tag-damascus-knife","9":"product_tag-hand-tools","10":"product_tag-handmade-japanese-knives","11":"product_tag-japanese-damascus-knives","12":"product_tag-japanese-kichen-knife","13":"product_tag-japanese-knife","14":"product_tag-japanese-knives","15":"product_tag-japanese-knives-european-union","16":"product_tag-miki-hamono","18":"first","19":"instock","20":"taxable","21":"shipping-taxable","22":"purchasable","23":"product-type-simple"},"supplier_id":null,"supplier_sku":"","barcode":null,"atum_controlled":true,"out_stock_date":null,"out_stock_threshold":null,"inheritable":false,"inbound_stock":null,"stock_on_hold":0,"sold_today":0,"sales_last_days":0,"reserved_stock":null,"customer_returns":null,"warehouse_damage":null,"lost_in_post":null,"other_logs":null,"out_stock_days":0,"lost_sales":0,"has_location":false,"update_date":"2025-02-04T00:40:27","atum_locations":[],"atum_stock_status":"instock","restock_status":false,"low_stock_amount":"","sales_update_date":"2025-02-04T00:40:27","calc_backorders":null,"acf":[],"_links":{"self":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product\/3745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/media\/14776"}],"wp:attachment":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/media?parent=3745"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product_cat?post=3745"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product_tag?post=3745"},{"taxonomy":"giftcard-category","embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/giftcard-category?post=3745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 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