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

In Japan, Sujihiki is synonymous with Slicer, a type of knife recognized by its long and narrow blade. Sujihiki serves us when we need to cut larger pieces of food in as few precise strokes as possible, like a fine piece of meat. This knife has a blade length of 240mm, which makes it a universal knife, as you can use it for other tasks as well. It is ideal for pulling steaks, slicing boneless roasts or slicing steaks live in front of guests. Nowadays, it is more and more common for sushi masters who are not used to asymmetric or single bevel knives like Yanagiba to choose Sujihiki for preparing fish and sushi. Also, more and more professional chefs choose this shape as a knife for "special occasions" when the art of slicing needs to be demonstrated.

The blade is made of 33 layers of Damascus steel with a beautiful contrast between the hazy layers and the highly polished center steel that sits next to the blade.

The handle is made of D-shaped compressed wood and is polished to a matte finish that feels comfortable and secure.

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. Check out our range of sharpening stones.
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 rinds, rinds...
-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".