Evolving Misuzu knives.

Popular type. Misuzu Large Brass Lacquer Knife 160

Making the old new. The design devised by our founder, Shinji Suzuki, has been further evolved.
The now-rare brass ferrule has been revived in jet black, and the wooden part has been repeatedly coated with the traditional Japanese technique of "lacquer," resulting in a handle with antibacterial and waterproof properties. It is highly corrosion-resistant, and the rounded corners of the handle create a finish that is gentle on the palm of your hand. The blade is made of rust-resistant "V Gold No. 10 steel" 2mm thick, is easy to maintain, and has a thin, sharp cutting edge. The corner of the base of the blade can be used to carve out potato sprouts, making it a versatile knife. The large Misuzu type is a Santoku type.
The Santoku knife can be used for all purposes, including meat, vegetables, and fish. You can handle all your household chores with just this one knife. It is double-edged, so it can be used by both left-handed and right-handed people.

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The brass handles began when Yamato Miyawaki III, the third-generation owner, was attracted to the modern look of old brass-handled knives brought in for sharpening, and wanted to recreate them. It's difficult to revive something that's gone, so after much trial and error, the brass handles were finally created. The Misuzu double-edged knife is also incredibly lightweight. It's a knife that cuts effortlessly and doesn't tire you out during daily cooking. The lacquer handle is antibacterial, making it fun and safe to use every day. Highly recommended for those who love Japanese-style cooking tools.

As with all knives, please be careful not to "scrape" the blade as this may chip it.

*Can be resharpened and repaired.