Miyabi Artisan knives are hand-made in Seki, Japan and celebrate Japanese craftsmanship. The use of traditional methods as well as innovative techniques has resulted in an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish that is not only stunning but helps prevent food from sticking. CRYODUR blades feature exceptional sharpness and durability due to their ice-hardening treatment. The hand-honed blades are finished with a true katana edge which honors the samurai swords made in Seki centuries ago.
A beautiful blade deserves an equally beautiful handle. The special Cocobolo Rosewood Pakkawood handle includes brass and red spacers, a mosaic pin, and a stainless steel cap. The D-shape is designed to fit comfortably in your hand for tireless cutting.
The chef’s knife is perfect for almost every kitchen task - from chopping to slicing as well as dicing and mincing.
- SG2 (MC63) microcarbide powder steel
- 63 Rockwell hardness
- Tsuchime hand-hammered finish prevents sticking
- Ice-hardened CRYODUR blade offers superior durability, cutting edge retention, and corrosion resistance
- Hand-honed, 3-step Honbazuke blade features scalpel-like sharpness
- Authentic, thin Japanese blade profile - 9.5-12° edge angle
- Mirror-polished blade with sandblasted katana edge
- D-shaped, Cocobolo Rosewood Pakkawood handle
- Handcrafted in Seki, Japan
- Hand wash only
