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Knife Week: Midori Hamono Chef Knives

Posted on 28 August 2015

It's Knife Week at Hand-Eye Supply! Get 25% off all knives in stock with the code "KnifeWeek2015" now through the end of Saturday 8.29.15!

It's not all pocket knives and pencils at Hand-Eye Supply. Today we're celebrating the good-looking and great-feeling Midori Hamono kitchen knives. Midori Hamono — which roughly translated means 'Green Cutlery' — makes three classic styles of handmade kitchen knife, widely used in Japan and applicable in kitchens around the world. 

Midori knives feature a thin blade with a professional grade VG-10 stainless steel core, 15 layers of laminated stainless Damascus cladding, a 'tsuchime' hammer marked finish, and a full-tang hardwood handle. VG-10 steel was first developed in Takefu, in the Fukui Prefecture of Japan. The region was formerly known as Echizen province and was a major cutlery and sword-making center for centuries. In addition to its excellent edge-retention and resilience against rust, you can tell VG-10 is great because it means "gold" and "10." 

The blades are forged and layered, then ground thin for a double-beveled blade that makes quick time through anything in front of you. The dappling of the hammer marks is traditionally used to prevent foods from sticking to the side of the knife for cleaner cuts and more controlled workspace. We think the hand-touched appearance fits with the love and personality that goes into cooking, like the wabi sabi version of modern blade kullens.

Santoku are all-purpose chefs' knives. Loosely translated 'Santoku' means "three virtues" for the knife's adeptness at fine slicing, dicing and mincing. They are long, slightly curved, and gently pointed, to fit a wide range of uses and foods, from sashimi to subtle garnishes.

The boldly blunted "Nakiri" style vegetable knife is flat-faced and point-free for easy accurate slicing and dicing. It's an ideal prep knife, safe in cramped quarters and particularly advantageous for bulky foods and fine dicing. When used in an up-and-down motion (rather than rocking) it glides through even slippery foods with comfortable control, allowing for more attractive and even pieces.  

The mini Midori paring knife is small but strongly recommended for all kinds deft work. Every kitchen needs a tough and nimble paring knife, and this full-tang damascus style will take care of your peeling, coring, artisanal cheese slicing and way way more. 

Check out this beautiful family of kitchen pros, available from $80-$135 at Hand-Eye Supply. 

Cool knife not to scale.

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