Summary
Forged in Seki, Japan, Miyabi knives combine exceptional Japanese craftsmanship with German blade-hardening technology and stunning modern design. The blades are expertly layered with SG2 micro-carbide powder steel using an innovative ice-hardening process. Each side is finished with 50 layers of floral-patterned Damascus steel to protect the long-lasting sharpness of the Cryodur blades while increasing their corrosion resistance. The scalpel-like knife edges are hand sharpened using a traditional three-step Honbazuke method, which includes a final mirror polish to create the exquisite finish. The traditional D-shaped handle is made from prized Karelian (Masur) birch – the only wood ever used in a Fabergé egg. As much a work of art as a kitchen workhorse, this versatile knife is ideal for a range of tasks, from slicing and dicing to chopping and mincing.
- SG2 micro-carbide powder steel blade is protected by 100 layers of Damascus stainless steel (50 on each side) and hand hammered in a striking floral pattern.
- Authentic, thin Japanese blade profile enables lightweight handling for precise control.
- Ice-hardened Cryodur blade provides remarkable durability, corrosion resistance and edge retention.
- Fine carbide distribution creates razor-sharp blade with 63 Rockwell hardness.
- Using the historic Honbazuke method, the blade is hand honed to an exceptionally sharp 9.5- to 12-degree angle.
- Blade has rounded spine and heel.
- Karelian (Masur) birch handle features mosaic pin and engraved Miyabi logo on end cap.
- Ergonomic D-shaped handle is comfortable to hold.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Maintain the knife’s cutting edge by regularly using a honing steel.
- The knife must be sharpened by a professional. With Knife Aid®, Zwilling offers professional mail-in knife sharpening.
- With regular use and honing, your knife should not need sharpening more than once or twice a year.
- Store knife in a safe place to protect its edge and prevent injury.
