Not every cook wants a full-length 210mm or 240mm gyuto, and this 180mm version from Miki Hamono offers the same general-purpose versatility in a more compact, easier-to-maneuver size. The core is Aogami Super, among the hardest carbon steels used in Japanese kitchen cutlery.
The blade is wrapped san mai style in a stainless steel cladding, protecting the reactive edge while keeping upkeep manageable for a carbon steel knife. It carries an even grind and hand-engraved details, with a sandalwood and black pakka wood octagonal handle rounding out the look. Miki City, east of Kobe in Hyogo Prefecture, has forged blades for centuries with a focus on practical cutting performance rather than collector appeal, and this gyuto reflects that straightforward, working knife approach.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop is usually all this gyuto needs between full sharpenings.
The blade is wrapped san mai style in a stainless steel cladding, protecting the reactive edge while keeping upkeep manageable for a carbon steel knife. It carries an even grind and hand-engraved details, with a sandalwood and black pakka wood octagonal handle rounding out the look. Miki City, east of Kobe in Hyogo Prefecture, has forged blades for centuries with a focus on practical cutting performance rather than collector appeal, and this gyuto reflects that straightforward, working knife approach.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop is usually all this gyuto needs between full sharpenings.
- Maker: Miki Hamono
- Location: Miki City, Hyogo Prefecture, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (AS) Carbon Steel
- Cladding: Stainless Steel
- Engraving: Hand Engraved
- Edge Grind: Even
- Handle: Octagonal Sandalwood
- Ferrule: Black Pakka Wood
- Weight: 4.4 oz (126 g)
- Blade Length: 180 mm
- Total Length: 319 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 43 mm
