Miki City sits east of Kobe in Hyogo Prefecture and has been one of the dedicated blade-making cities of Japan for centuries, not as widely known internationally as Sakai or Echizen, but with a production history that runs just as deep. The blacksmiths of Miki have historically specialized in work tools and agricultural blades alongside kitchen knives, which means the forging tradition there developed around durability and practical cutting performance rather than collector appeal. Miki Hamono carries that identity forward, building knives that work well and sharpen easily, without the premium that comes with a celebrity blacksmith name.
The santoku is the everyday knife in most Japanese home kitchens, and this version has a 170mm actual blade length and a 45mm height. The profile is flat at the heel with a minimal belly, suited to push cutting and vertical chops rather than rocking technique. The san mai construction puts the carbon steel core inside stainless cladding, which protects the flanks while leaving the reactive carbon edge where it matters, at the cutting surface. The 2mm spine at the heel is thin for a knife in this category, and the flat profile makes it genuinely easy to sharpen on entry-level water stones. It is a practical first Japanese knife, or a solid workhorse for a cook who wants carbon steel performance without spending more than necessary.
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.
The santoku is the everyday knife in most Japanese home kitchens, and this version has a 170mm actual blade length and a 45mm height. The profile is flat at the heel with a minimal belly, suited to push cutting and vertical chops rather than rocking technique. The san mai construction puts the carbon steel core inside stainless cladding, which protects the flanks while leaving the reactive carbon edge where it matters, at the cutting surface. The 2mm spine at the heel is thin for a knife in this category, and the flat profile makes it genuinely easy to sharpen on entry-level water stones. It is a practical first Japanese knife, or a solid workhorse for a cook who wants carbon steel performance without spending more than necessary.
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: Western, Black Pakka Wood
- Weight: 4.3 oz (120 g)
- Blade Length: 170 mm
- Total Length: 295 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45 mm
