Evolving Misuzu knives.

Japanese style chef's knife. Misuzu brass lacquer Knives 180

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 handle is made with multiple coats of traditional Japanese lacquer applied to the wood, resulting in antibacterial and waterproof properties. It is also highly corrosion-resistant, and the rounded corners of the handle create a gentle finish on the palm. The blade is made of rust-resistant V-Gold No. 10 steel, 2mm thick, and is easy to maintain, while providing a thin, sharp cutting edge. The corners of the blade base can be used to carve out potato sprouts, making it a versatile knife.
The chef's knife (Gyuto) is ideal for cutting meat. Its tapered blade makes it easy to perform detailed work. Like a Santoku knife, it can be used for all purposes (meat, vegetables, fish). It is double-edged, so it can be used by both left-handed and right-handed people.

Check out amenoma !

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.