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Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. This is the Hard version of the bread knife, designed to cut through the crust of the bread and effortlessly slice in even the thinnest cuts without breaking up the bread.
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Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. This is the Soft version of the bread knife, designed to effortlessly slice in even the thinnest cuts without breaking up the soft versions of breads similar to toast bread without hard crust.
Brand / Blacksmith: Shizu Hamono Series: Miyako Knife type: Bread Knife Soft Blade Length / Total length (mm): 230 / 365 Grind: 50/50 Finish: Damascus Steel type: AUS-8 Forging method: Damascus San Mai (33 layers) HRC hardness: 61 Handle type / Material / Ferrule: Western / Laminated wood Spine Thickness at heel / tip (mm): 1,5 Blade height at heel (mm): 26 Weight (gr): 136 Notes: -
Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 180mm is a very handy size for ladies, not so experienced home cooks, and smaller size hands.
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Shizu Hamono Miyako Gyuto 210mm Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
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Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is one of the most common, used both by professional and experienced home cooks.
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Out of stockSeki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. A very interesting / unique design of a cleaver, perfect to use in chopping of big or smaller vegetables with precision without damaging their texture and affecting their freshness.
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Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. A very interesting / unique design of a cleaver, perfect to use in chopping of big or smaller vegetables with precision without damaging their texture and affecting their freshness. This is the smaller brother of the Habahiro, to be used in smaller vegetables or batches of herbs.
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Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. A smaller version mostly for handheld cuts.
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Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
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Out of stockSeki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The smallest version mostly for handheld and precise cuts on small ingredients.
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Out of stockSeki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. Sujihiki is a Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The 240mm size is just right for small to medium pieces of protein.
