Description Features: The blade is forged from 35 layers of steel, using a method very similar to how samurai swords were historically forged, where hard edge steel is encased in a folded multilayered structure – suminagashi (also known as Damascus steel) Designed for cutting and chopping vegetables and fruit 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 Perfect as a gift as the knife comes in a Japanese calligraphy ornamented box Specifications: Blacksmith: Hakuun (白雲) Steel: Takefu Takefu VG 10 (stainless) Hardness: 60-62 HRC Blade construction: 35 layers (body – softer suminagashi stainless, core – VG 10 stainless) Sharpening: Double bevel Handle: Pakkawood Full length: 288 mm Blade length: 165 mm Blade height: 46 mm Blade thickness: 1.8 mm Weight: 180 g Usage Tips: The blade is quite brittle, a little bit less than carbon steel, but still – 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: One thing to note with the stainless steel knives – it takes a bit more work to sharpen well 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) If any rust or hard to clean residue build up over time: 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 Production Process from Miki Hamono: Made in Japan – Miki Hamono
