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Misuzu
We are a kitchen knife manufacturer that inherits the traditional manufacturing method of Miki, the town of blacksmithing.
We have a wide range of products, such as the highest quality knives for craftsmen with very high hardness, and all-purpose knives for home use that can be used casually,
We have a wide range of products to meet the needs of all kinds of customers, from professionals to ordinary households.
We are particular about “sharpness” and “usability”, and each knife is carefully handmade one by one.
The original stainless steel kitchen knife was made by Sanjuzu Cutlery
The stainless steel kitchen knife is an all-purpose kitchen knife invented by Shinji Suzuki, the founder of Sanjuzu Cutlery in 1946. The founder, Shinji Suzuki, had an epoch-making idea at that time of “using stainless steel, which has a characteristic of not rusting, as a material for kitchen knives”, and manufactured for the first time in Japan “a kitchen knife that cuts well and does not rust” by sandwiching both sides of the blade steel with stainless steel. Even now, more than half a century later, our knives are used in public facilities and many households.
Specifications:
Knife Type: Nakiri
Steel Type: AUS10 (Stain resistant steel)
Blade Hardness: HRC 59-60
Blade Type: Double edged blade
Blade Length: 165mm (6.5″)
Blade Height: 45mm (1.8″)
Blade Thickness: 1.8mm (0.1″)
Ferrule Material: Water Buffalo Horn
Handle Material: Magnolia
Handle Length: 130mm (5.1″)
Weight: 118g (4.2 ounces)
Use and Care
– Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
– Hand wash with warm water and towel dry.
– Use a sharpening stone to maintain the sharpness of the blade.
– Do not use a dishwasher to clean your knife.
