Summary
Forged in Seki, Japan, this beautiful Miyabi knife combines exceptional Japanese craftsmanship with the best German blade-hardening technology and stunning modern design. The blade is 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 blade while increasing its corrosion-resistance. The scalpel-like knife edge is 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. This versatile knife is the utility blade of the kitchen, sized for a range of prep work, such as cutting and peeling small vegetables, fruit and herbs.
- 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.
- Fine carbide distribution creates razor-sharp blade with Rockwell hardness 63.
- Double ice-hardened FRIODUR blade provides remarkable durability, corrosion-resistance and edge-retention.
- Using historic Honbazuke method, blade is hand honed to exceptionally sharp 9.5–12 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.
- Handcrafted in Seki, Japan – a city renowned for producing the highest-quality cutlery.
Dimensions & More Info
- 5 1/2" blade, 3 3/4" handle.
- 6.4 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.
- Use honing steel regularly to maintain cutting edge of blade.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
- Sharpen knife at home using whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
