Misuzu knives come out of a family-run blacksmith shop in Miki, a city in Hyogo Prefecture with a centuries-long tradition of blade making. The shop has built its reputation on a straightforward proposition: well-made knives at prices that make them accessible to cooks at every level. Every line they produce reflects that commitment, and the SKS93 nakiri is a clean example of what they do best.
SKS93 is a carbon alloy tool steel comparable to AISI O2 in composition, minus the vanadium. It is a tough, wear-resistant steel hardened to 60-61 HRC - plenty of hardness for a precise, lasting edge without the brittleness that comes with higher-end powdered steels. The inner hagane (core steel) is clad in a layer of soft stainless, adding structural support to the blade and making upkeep straightforward for everyday cooks. The nakiri format is Japanese dedicated vegetable knife - flat profile, squared tip, built for the push-cutting and chopping that fills most prep sessions. This one is on the lighter side for a 165mm nakiri, with a blade height of 45mm that gives it a profile closer to a gyuto than a taller, cleaver-style nakiri. The edge is ground symmetrically at 50/50, and the finish is clean throughout. The handle is a simple D-shaped magnolia wood construction fitted with a black plastic ferrule.
Care Instructions: SKS93 is a carbon alloy steel clad in stainless steel - the edge itself is reactive and can patina or surface rust if left wet. Wipe and dry the blade immediately after use, especially after cutting acidic foods. Hand wash only. A light coat of camellia oil on the edge before storage will keep it in good condition. The stainless cladding on the blade road is low maintenance, but the edge needs the same attention as any carbon steel knife.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They are minor and will not affect the performance of the knife.
SKS93 is a carbon alloy tool steel comparable to AISI O2 in composition, minus the vanadium. It is a tough, wear-resistant steel hardened to 60-61 HRC - plenty of hardness for a precise, lasting edge without the brittleness that comes with higher-end powdered steels. The inner hagane (core steel) is clad in a layer of soft stainless, adding structural support to the blade and making upkeep straightforward for everyday cooks. The nakiri format is Japanese dedicated vegetable knife - flat profile, squared tip, built for the push-cutting and chopping that fills most prep sessions. This one is on the lighter side for a 165mm nakiri, with a blade height of 45mm that gives it a profile closer to a gyuto than a taller, cleaver-style nakiri. The edge is ground symmetrically at 50/50, and the finish is clean throughout. The handle is a simple D-shaped magnolia wood construction fitted with a black plastic ferrule.
Care Instructions: SKS93 is a carbon alloy steel clad in stainless steel - the edge itself is reactive and can patina or surface rust if left wet. Wipe and dry the blade immediately after use, especially after cutting acidic foods. Hand wash only. A light coat of camellia oil on the edge before storage will keep it in good condition. The stainless cladding on the blade road is low maintenance, but the edge needs the same attention as any carbon steel knife.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They are minor and will not affect the performance of the knife.
- Brand: Misuzu
- Location: Miki, Japan
- Construction: Stainless Clad Carbon
- Steel: SKS93
- HRC: 60-61
- Edge Grind: Even (50/50)
- Engraving: Stamped
- Handle: D-Shaped Magnolia Wood
- Ferrule: Black Plastic
- Weight: 4.1 oz (116 g)
- Blade Length: 160 mm
- Total Length: 312 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
