Evolving Misuzu knives.

Japanese style chef's knife. Misuzu brass lacquer Knife 210.

New from old. Inheriting and further evolving the form conceived by founder Shinji Suzuki.
The brass ferrule, no longer seen, has been revived in jet black, and the wooden handle has been coated with multiple layers of traditional Japanese lacquer, giving it antibacterial and waterproof properties. It also boasts excellent corrosion resistance, and the rounded corners of the handle provide a gentle grip. The blade is made of rust-resistant "V-Gold 10 steel" with a 2mm thickness, offering excellent ease of maintenance and a thin, sharp edge. The corner at the base of the blade can be used to remove potato eyes, making it a versatile tool.
The sword-shaped (Gyuto) knife is primarily ideal for cutting meat. Its tapered tip makes detailed work easy. It can be used as an all-purpose knife (for meat, vegetables, and fish) like a Santoku knife. Being a double-edged type, it can be used by both left- and right-handed individuals.

amenoma Check!

The brass handle began with "third-generation artisan Yamato Miyawaki" being captivated by the modern appeal of old brass-handled knives brought in for resharpening, sparking a desire to revive them. It's incredibly difficult to bring something back that has disappeared, and after various trials and errors, the brass handle was created. Furthermore, the Misuzu-style double-edged knife is incredibly lightweight. It's a knife that cuts without tiring you out during daily cooking. The lacquered handle also provides antibacterial properties. You can use it safely and enjoyably every day. Especially recommended for those who love Japanese-style cooking utensils.

While this applies to all knives, there is a risk of the blade chipping if you twist it. Please be careful.

*Resharpening and repair services are available.

**Due to an excess of orders, shipments are currently taking 5 months or more. Orders will be shipped in the order they were received.