The gyuto - Japan all-purpose chef knife - is where most cooks who are new to Japanese knives start, and Miki Hamono makes a version that strips the category down to what matters: carbon steel core, stainless cladding, flat even grind, clean profile. No Damascus pattern, no exotic handle material, no premium steel designation. Just a well-made san mai gyuto from Miki City, one of Japan long-established blade-making centers east of Kobe, at a price point that makes the entry into carbon steel kitchen knives genuinely accessible.
At 181mm actual blade length and 43mm height this is a compact gyuto - shorter than a standard 210mm but longer and more general-purpose than a petty. The proportions make it practical in smaller kitchens and comfortable for cooks who find full-length gyutos unwieldy. The profile has a flat heel section that transitions to a gentle belly, which handles both push-cutting and a modest rocking motion. San mai construction with stainless cladding on the flanks. The 2mm spine runs thin throughout. At 4.0 oz it is notably light. Black pakka wood handle. The carbon steel edge sharpens quickly and rewards regular maintenance on a simple water stone.
Care Instructions: Carbon steel is reactive - wipe and dry after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. The stainless cladding protects the flanks but the carbon edge will patina and can rust if left wet. Hand wash only. Sharpen on quality water stones.
At 181mm actual blade length and 43mm height this is a compact gyuto - shorter than a standard 210mm but longer and more general-purpose than a petty. The proportions make it practical in smaller kitchens and comfortable for cooks who find full-length gyutos unwieldy. The profile has a flat heel section that transitions to a gentle belly, which handles both push-cutting and a modest rocking motion. San mai construction with stainless cladding on the flanks. The 2mm spine runs thin throughout. At 4.0 oz it is notably light. Black pakka wood handle. The carbon steel edge sharpens quickly and rewards regular maintenance on a simple water stone.
Care Instructions: Carbon steel is reactive - wipe and dry after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. The stainless cladding protects the flanks but the carbon edge will patina and can rust if left wet. Hand wash only. Sharpen on quality water stones.
- Maker: Miki Hamono
- Location: Miki City, Hyogo Prefecture, Japan
- Construction: San Mai
- Edge Steel: Carbon Steel
- Cladding: Stainless Steel
- Edge Grind: Even
- Handle: Black Pakka
- Weight: 4.0 oz (114 g)
- Blade Length: 181mm
- Total Length: 305mm
- Spine Thickness at Heel: 2mm
- Blade Height: 43mm
