Summary
Miyabi Tenmei knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. The 49-layer Damascus-style blades are forged from high-performance carbide stainless steel for superior hardness and durability. Each one is hand honed using a classic Honbazuke process for scalpel-like sharpness, and ice-hardened with a patented technique for exceptional corrosion-resistance. The ergonomic D-shaped PakkaWood handles promote a secure grip and fatigue-free cutting.
- 49-layer Damascus-style blades are made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
- Blades are hand honed using traditional Honbazuke method to ultra-sharp 9–12-degree angle.
- Patented FRIODUR ice-hardening technique provides exceptional corrosion-resistance.
- Sharpened to 61 Rockwell hardness (+/-2).
- Ergonomic Japanese D-shaped PakkaWood handles deliver superior balance, comfort and control.
- Handles feature brass spacers, red spacers, mosaic accents and stainless-steel endcaps.
- Each knife takes more than 100 steps and 42 days to create.
- Steak knife sold as set of four with storage case.
- A Williams Sonoma exclusive.
7-piece set includes:
- 4" paring knife
- 5 1/2" prep knife
- 8" chef’s knife
- 9" bread knife
- Shears
- Honing steel
- Bamboo storage block
- Please note: storage block is counted as individual piece.
9-piece set includes:
- 4" paring knife
- 5 1/2" prep knife
- 6 1/2" nakiri
- 7" santoku
- 8" chef’s knife
- 9" bread knife
- Shears
- Honing steel
- Magnetic storage easel
- Please note: storage easel is counted as individual piece.
Dimensions & More Info
- 4" Paring Knife: 3 1/2" blade, 4 1/2" handle; 2.7 oz.
- 5 1/2" Prep Knife: 5 1/2" blade, 5 1/2" handle; 6.7 oz.
- 6 1/2" Nakiri Knife: 6 1/2" blade, 5 1/2" handle; 7.5 oz.
- 7" Santoku Knife: 7" blade, 5 1/2" handle; 7.3 oz.
- 8" Chef’s Knife: 8" blade, 5 1/2" handle; 7.4 oz.
- 9" Bread Knife: 9" blade, 5 1/2" handle; 7.4 oz.
- Steak Knife (4): 5 1/2" blade, 5" handle; 3.3 oz.
- Shears: 8 2/3" long; 6.2 oz.
- Honing Steel: 7 1/2" rod, 2 1/2" handle; 5.9 oz.
- Bamboo Storage Block: 4 1/4" x 13 1/2" x 12" high; 6 lb. 8 oz.
- Magnetic Storage Easel: 13 1/2" sq., 7" deep.
- Steak Knife Storage Case: 11" x 5" x 1 1/2" high.
- Made in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal and 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 mild detergent.
- Rinse and dry immediately.
- Maintain cutting edges by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
- Sharpen straight-edged knives using whetstone or knife sharpener, or have them sharpened by a professional.
- Sharpen serrated knife using sharpener specifically designed for serrated blade or have it sharpened by a professional.
- Store knives in safe place to protect edges and prevent injury.
