- \n
- Because of the single bevel nature of this blade – it’s suitable only for right handed people<\/li>\n
- Easy to sharpen<\/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<\/ul>\n
[\/vc_column_text][vc_row_inner content_placement=”middle”][vc_column_inner][vc_column_text]<\/p>\n
Specifications:<\/h3>\n
- \n
- Blacksmith: Kokaji Takehiro [\u5c0f\u935b\u51b6\u7af9\u5f18]<\/span><\/li>\n
- Steel: SK-85<\/li>\n
- Hardness: 59-61 HRC<\/strong><\/li>\n
- Blade construction: double (body – softer steel, core – SK-85)<\/li>\n
- Sharpening: Single bevel<\/li>\n
- Handle: Magnolia wood<\/li>\n
- Handle shape: D<\/li>\n
- Ring: Plastic<\/li>\n
- Full length: 380 mm<\/li>\n
- Blade length: 210 mm<\/strong><\/li>\n
- Blade height: 30 mm<\/li>\n
- Blade thickness: 3 mm<\/li>\n
- Weight: 125 g<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=”.vc_custom_1733649137812{margin-bottom: -1em !important;}”]<\/p>\n
Usage Tips:<\/h3>\n
- \n
- Like all high-hardness carbon steel knives, this<\/strong> blade is brittle<\/strong>, so don’t cut bones or frozen foods, and never use them 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
- 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
- Like all high carbon steel tools – the blade is prone to rusting<\/strong>. After washing and drying the knife, coat it with camellia oil and store in a dry place<\/li>\n
- If rust or hard to clean residue builds up: 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":"
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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
- With proper care – will last a lifetime<\/li>\n<\/ul>\n