Hard cheeses require a different tool from soft cheeses. Where a soft cheese knife is thin and narrow to minimize drag, a hard cheese knife needs a short, stiff blade with enough geometry to press cleanly through aged Parmigiano, Manchego, Gruyère, or sharp cheddar without crumbling the block. The Shizu Morinoki Hard Cheese Knife is built for exactly this task - a compact 50mm blade at 40mm tall with a stiff spine and the DSR-1K6 stainless construction found across the Morinoki line.
Shizu Hamono builds this in Sanjo City from roll-forged mono steel with a keyaki wood western handle. The overall length at 171mm is compact enough for a cheese board, while the blade geometry has enough height to apply real downward pressure through hard blocks.
Care Instructions: DSR-1K6 is a stainless steel, so day-to-day care is simple. Hand wash and dry after use. Avoid the dishwasher.Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (44 g)
Blade Length: 50 mm
Total Length: 171 mm
Spine Thickness: 1.5 mm
Blade Height at Fullest: 40 mm
Shizu Hamono builds this in Sanjo City from roll-forged mono steel with a keyaki wood western handle. The overall length at 171mm is compact enough for a cheese board, while the blade geometry has enough height to apply real downward pressure through hard blocks.
Care Instructions: DSR-1K6 is a stainless steel, so day-to-day care is simple. Hand wash and dry after use. Avoid the dishwasher.
