If you drive inland from Kobe City, under the coastal mountain range, you will arrive in Miki. In the hills surrounding Miki lives and works Kazuyuki Tanaka. Here, along with his son and two other craftsmen in a humble traditional workshop he creates a beautiful range of handmade knives. Thirty two layers of alternating nickel and stainless steel surround a cutting core of powdered R2 steel. This blade is then acid treated to produce a magnificent textured effect. A fantastic ironwood handle completes a knife that can only be described as kitchen jewellery. This handmade multi-layered preparation knife is the traditional vegetable knife in Japan. It is ideal on larger vegetables such as butternut squash. It also perfect for shredding lettuce and cabbage due to its deep rectangular blade. This knife if often mistaken for a meat cleaver due to its shape however it is still a knife and should be used in the same way.