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.

Traditional Yanagiba knives are meant for cutting fine pieces of fish for sushi, however, the Yanagiba from the Miyako series offers something more. Unlike the traditional Yanagiba which is ground on one side and where the blade is only on one side, the Miyako Yanagiba is asymmetrical with a 90/10 blade ratio. This makes the knife suitable for sushi and sashimi, but also as a slicer when you need a longer blade length. Asymmetrically sharpened knives hold their sharpness longer and are easier to sharpen.
The most important difference is that the Miyako Yanagiba is made of stainless steel, which is suitable for all users who do not want a carbon knife in their collection, like the traditional Yanagiba. 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 compressed wood in the shape of the letter D and is polished to a matte finish that gives a feeling of comfort and safety.

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".