Japanese Chef Gyuto knife - MIYAZAKI KAJIYA - Hryugata - Damascus - Hon warikomi carbon super blue steel 21cm
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Easy to rust
Out-of-Stock

Japanese Chef Gyuto knife - MIYAZAKI KAJIYA - Hryugata - Damascus - Hon warikomi carbon super blue steel 21cm

"Miyazaki Kajiya" is located in Goto City, Nagasaki Prefecture, a city rich in nature, and its knives are made entirely by hand.

The craftsman, Haruo Miyazaki, is the third generation of the Oba blacksmith family from Fukuoka Prefecture. He had been trained for five years under Toshio Oba, a master craftsman who forged the traditional "Hakata Ippon Hocho”. He makes knives with the wildness that only a field smith can create, including the Tsubaki knife, which has a unique shape similar to the Hakata knife.

¥49,800 *

¥49,800 Tax excluded

block Out-of-Stock
Description

Haruki Miyazaki is a young and promising cutler. His workplace is located on an island in Nagasaki Province, far west of Japan.

Handmade Damascus knife. Each piece has a different pattern.　

Miyazaki overlaps the steel to create the Damascus pattern. Therefore, there is a small gap where the steel is overlapped. 

The gap is not a problem in use.

Specifications:

Knife 21cm
Overall Length 375mm
Blade Length 215mm 
Blade Height at Base 50mm
Base Blade Thickness 3mm
Weight 182g
  • Steel Type: Super blue steel 
  • Damascus
  • Blade Type: Double Edged Blade
  • Handle Type: wood and bolster material made from buffalo horn
  • Hryugata series
  • Blacksmith: Miyazaki Haruki
  • Brand: Miyazaki Kajiya
  • Made in Goto, Nagasaki, Japan

Data sheet
Miyazaki Kajiya-宮崎鍛冶屋
id4314-21
Knife Care and Warnings

Please be careful!

・Please note that there may be individual variations in shape, finish, and color due to　the handcrafted nature of our knives and the use of natural materials for the handles.

・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade. 

・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.

・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture. 

・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.

・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.

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