The gyuto, Japanese 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 the long-established blade-making centers in Japan, at a price point that makes the entry into carbon steel kitchen knives genuinely accessible.
With a 181mm actual blade length and a 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 puts a stainless cladding on the flanks, and the 2mm spine runs thin throughout. At 4.0 oz, it is notably light, with a black pakka wood handle rounding out the package. The carbon steel edge sharpens quickly and rewards regular maintenance on a simple water stone.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use. Avoid leaving acidic foods on the blade for long stretches, and 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, and sharpen on quality water stones.
With a 181mm actual blade length and a 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 puts a stainless cladding on the flanks, and the 2mm spine runs thin throughout. At 4.0 oz, it is notably light, with a black pakka wood handle rounding out the package. The carbon steel edge sharpens quickly and rewards regular maintenance on a simple water stone.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use. Avoid leaving acidic foods on the blade for long stretches, and 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, and 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 Wood
- Weight: 4.0 oz (114 g)
- Blade Length: 181 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 43 mm
