Japanese Nakiri kitchen knife by Misuzu Hamono

Production: Japan, Miki
Brand: Misuzu Hamono
Model: Nakiri V05-BJ
Total length: 305 mm
Blade length: 170 mm
Blade finish: Migaki (polished)
Blade type: double-edged
Steel: stainless VG10 steel
Hardness: 60-61 HRC

The forge Misuzu Hamono, located in the Japanese city of Miki, is known as the first workshop that created a carbon steel blade with outer stainless steel layers as early as 1946 (San Mai technique). It was founded by Mr. Shinji Suzuki. Thanks to this special construction, extreme sharpness can be achieved while the outer stainless layers effectively protect the core of the blade from corrosion and damage. The current head knifemaker, Mr. Miyawaki, represents the third generation of the family. He gained his experience in the famous knife-making city of Sakai and took over the management of Misuzu Hamono in 2006.

JP Sanjuzu Cutlery Manufacturing Co., Ltd., 2-9-36 Honmachi, Miki City, Hyogo Prefecture 673-0431, Japan, tel. 0794-82-0442, mailto@3suzu.com CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made from stainless VG10 steel with a high carbon content. VG10 is a Japanese stainless steel considered one of the best stainless steels for knife production. Thanks to its chemical composition, VG-10 combines the advantages of carbon and stainless steel because it can be very sharp, has excellent edge retention, is relatively easy to sharpen, and has excellent corrosion resistance. The handle uses magnolia wood, coated with Japanese urushi lacquer, and finished with a brass collar. 

Note: Supplied in original decorated packaging.

If you want to keep your Japanese knives in perfect condition, here are some must-haves:
Wash the knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the blade and wooden handle. The blade of this knife is made from stainless steel and therefore doesn't require much care. However, it is important to keep the blade clean and dry after use. To restore appearance, the blade and handle can be coated with oil - preferably linseed or camellia.
Do not use the knife for prying, cutting or chopping frozen products or hard materials like bones, pumpkins, and similar items. The blade can chip or break.
Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation.
Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different blade angle and therefore require special and finer sharpening stones. You can use, for example, the Japanese sharpening stone KING or Suehiro.

More information can be found in the knife care section.