The Miyako series is a unique product from Japan. The Shizu Hamono forge team carefully designed this series to be functionally, aesthetically, and cost-aligned.

The Gyuto Japanese knife shape is equivalent to the Chef's knife in French cuisine. It is considered one of the most versatile knife shapes and is used for all kitchen tasks. It is especially suitable for cutting boneless meat and fish. The 240mm blade length is suitable for larger users who are accustomed to working with larger knives.

The knife is made of stainless steel and holds its sharpness for an exceptionally long time. It is an ideal choice whether you want a quality Japanese knife for yourself or as a gift. The blade is made of 33 layers of Damascus steel with a beautiful contrast between the misty layers and the highly polished central steel located along the edge.

The handle is made of compressed wood in a D-shape and polished to a matte finish, providing a pleasant and secure feel.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".