Miki City sits east of Kobe in Hyogo Prefecture and has been one of Japan dedicated blade-making cities 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 working 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: knives built to work well and sharpen easily, without the premium that comes with a celebrity blacksmith name.
The santoku - three virtues, named for meat, fish, and vegetables - is the everyday knife in most Japanese home kitchens, and this version runs 169mm actual blade length at 45.5mm 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. Black pakka wood handle. 4.8 oz. 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 - 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.
The santoku - three virtues, named for meat, fish, and vegetables - is the everyday knife in most Japanese home kitchens, and this version runs 169mm actual blade length at 45.5mm 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. Black pakka wood handle. 4.8 oz. 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 - 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: 4.8 oz (138 g)
- Blade Length: 169mm
- Total Length: 293mm
- Spine Thickness at Heel: 2mm
- Blade Height: 45.5mm
