Evolve. Misuzu knife.

Japanese-style double-edged knife. Sanjuzu knife brass lacquer 210

Make the old new. Inheriting the shape devised by founder Shinji Suzuki and further evolving it.
The brass clasp, which cannot be seen today, has been revived in jet black, and the wood is coated with lacquer, a traditional Japanese technique, to create a handle that has antibacterial and waterproof properties. It has excellent corrosion resistance, and the finish is gentle on the palms by reducing the handle corner. The blade is made of 2mm thick "V gold No. 10 steel" that is resistant to rust, is easy to maintain, and is thin and sharp. You can use the edge of the blade to hollow out potato sprouts, and it has a wide range of uses.
The sword type (gyutto) is mainly suitable for cutting meat. The tapered type makes it easy to do detailed work. Like a Santoku knife, it can be used for all purposes (meat, vegetables, fish). Since it is a double-edged type, it can be used regardless of left or right handedness.

Check amenoma !

The brass handle was created by Mr. Yamato Miyawaki, the 3rd generation, who was drawn to the modernity of old brass handle knives brought in for resharpening and wanted to reproduce them. It is difficult to revive something once it has been lost, and after much trial and error, we were able to create a brass handle. Also, the Sanju-type double-edged knife is extremely lightweight. A knife that can be used for daily cooking without getting tired. The lacquer pattern is also antibacterial. Enjoy and safely use it every day. Especially recommended for those who like Japanese-style cooking utensils.

As with all knives, there is a risk of chipping if the blade is "kneaded". please note.

*Can be resharpened and repaired.