Summary
Miyabi Shiro knives combine singular Japanese craftsmanship with exceptional German blade-hardening technology and modern design. Named after the Japanese word for "white," they’re made to capture the light and distinguished by their octagonal blonde PakkaWood handles. The blades are expertly layered with FC61 super steel using an innovative ice-hardening process. Each side features 48 layers of stainless steel to ensure long-lasting sharpness and corrosion-resistance. The edges are hand honed using a traditional three-step Honbazuke method, which includes a mirror polish to create the stunning finish. Ergonomic handles promote a secure grip and comfortable handling. Forged in Seki, Japan, this serrated bread knife deftly cuts through even the crustiest loaves without ripping or tearing the tender interiors.
- German super-steel blade features 48 layers for long-lasting sharpness.
- Fine carbide distribution creates razor-sharp blade with Rockwell hardness 61.
- Double ice-hardened stainless-steel blade provides remarkable durability, corrosion-resistance and edge-retention.
- Hand honed using traditional Honbazuke method to ultra-sharp 9.5–12-degree angle.
- Authentic thin Japanese blade profile allows lightweight handling for precise control.
- Ergonomic octagonal handle is made of durable, moisture-resistant PakkaWood.
Dimensions & More Info
- 9" blade, 5 3/4" handle.
- 6 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 thoroughly and dry immediately.
- Sharpen as needed. With regular use, knife should not need sharpening more than once or twice per year.
- Sharpen knife using sharpener specifically designed for serrated blade or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
