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. This prep knife is perfectly sized for a range of culinary tasks, from chopping and slicing to peeling and mincing.
- 49-layer Damascus-style blade is made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
- Blade is 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 handle delivers superior balance, comfort and control.
- Handle features brass spacers, red spacers, mosaic accent and stainless-steel endcap.
- Each knife takes more than 100 steps and 42 days to create.
- A Williams Sonoma exclusive.
Dimensions & More Info
- 5 1/2" blade, 5 1/2" handle.
- 6.7 oz.
- 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 edge by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
- Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
