Each elegant MIYABI Koh knife is crafted in Seki, Japan. There, MIYABI artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steels to produce these ultimate kitchen knives.
Advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale - provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance.
The stunning blades are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago, and feature an embossed MIYABI logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts - experience ergonomic perfection with each slice.
- Ice-hardened FRIODURx2 blade for edge retention and corrosion resistance.
- Stylishly stamped with mosaic pin, ergonomic Pakkawood handle design.
- Rounded spine and heel.
- Handcrafted in Seki, Japan
- Fabricated from FC61 fine carbide steel.
- Hand-honed Honbazuke blade with sandblasted katana edge and embossed logo.
- Mirror-polished blade.
- Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
- Clean under warm water with mild soap and non-scratch cloth or sponge.
- Dry immediately
- Use & Storage:
- To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
- Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.