Hard cheeses require a different tool from soft cheeses. Where a soft cheese knife is thin and narrow to minimize drag, a hard cheese knife needs a short, stiff blade with enough geometry to press cleanly through aged Parmigiano, Manchego, Gruy�re, or sharp cheddar without crumbling the block. The Shizu Morinoki Hard Cheese Knife is built for exactly this task - a compact 50mm blade at 40mm tall with a stiff spine and the DSR-1K6 stainless construction found across the Morinoki line.
Shizu Hamono builds this in Sanjo City from roll-forged mono steel with a keyaki wood western handle. The overall length at 171mm is compact enough for a cheese board, while the blade geometry has enough height to apply real downward pressure through hard blocks.
Care Instructions: DSR-1K6 is a stainless steel, so day-to-day care is simple. Hand wash and dry after use. Avoid the dishwasher.Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (44 g)
Blade Length: 50 mm
Total Length: 171 mm
Spine Thickness: 1.5 mm
Blade Height at Fullest: 40 mm
Shizu Hamono builds this in Sanjo City from roll-forged mono steel with a keyaki wood western handle. The overall length at 171mm is compact enough for a cheese board, while the blade geometry has enough height to apply real downward pressure through hard blocks.
Care Instructions: DSR-1K6 is a stainless steel, so day-to-day care is simple. Hand wash and dry after use. Avoid the dishwasher.
