Japanese Chef knife Gyuto - MIYAZAKI KAJIYA - Super Blue Carbon steel - Kurouchi - Magnlolia wood handle - Size : 24/25cm
"Miyazaki Kajiya" is located in Goto islands, 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.
Spec
As each knife is handmade,the size, weight,and finish of the blade may vary.
Knife： | 24cm | 25cm | |
Overall Length： | 392mm | 406mm | |
Blade Length: | 238mm | 244mm | |
Blade Height at base (at heel)： | 55mm | 55mm | |
Blade Thickness above heel： | 4.67mm | 3.67mm | |
weight： | 260ｇ | 233g | |
Blade
Construction ：Awase
Grind : Double-edged Blade
Blade Material : Super Blue Carbon Steel
Shape : Gyuto
Blade Finish : Kurouchi Finish
Handle
Handle material : Magnolia wood
Handle Type : Round shape
Brand : MIYAZAKIKAJIYA
Made in Gotu,Nagasaki,Japan
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.
feedback Report comment