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Anolon
$60.00 $29.99
at Wayfair

Anolon Japanese Stainless Steel 8" Chef Knife An essential knife in every kitchen, the Anolon cutlery 8 inch japanese stainless st...eel chef knife and knife sheath helps chop, slice and dice a variety of ingredients for delicious gourmet meals. This... read more

Anolon
$56.00 $27.99
at Wayfair

Anolon Japanese Stainless Steel 8" Bread Knife The gourmet-quality Anolon cutlery 8 inch japanese stainless steel bread knife is c...rafted from top-quality steel and honed to a fine serrated edge for superior performance. Not only is it perfect for... read more

BergHOFF
$36.99 $15.99
at Wayfair

BergHOFF Japanese Santoku 7" Chef's Knife Made from high quality, ice hardened stainless steel, these knives feature a white polyp...ropylene handle with a checkered pattern. Easily sharpened and holds their edge well. The handle is safe, high impact,... read more

BergHOFF
$42.00 $24.99
at Wayfair

BergHOFF Neo 7'' Japanese Knife The Neo knife range is distinguished by quality and clean lines. Made of high-quality carbon and s...tainless steel, they all seem to be cut out of one piece of steel - The open gap handle is an absolute eye-catcher and... read more

Chroma
$129.95 $76.99
at Wayfair

Chroma Type 301 6.25" Japanese Veggie Knife Features: -Ideally, the knife should be sharpened daily (for professional cooks) or ab...out every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he... read more

Anolon
$56.00 $27.99
at Wayfair

Anolon Japanese Stainless Steel 8" Slicer Knife Any way you slice it, the Anolon cutlery 8 inch japanese stainless steel slicer kn...ife and knife sheath are prepared to help make memorable culinary creations. This sturdy slicing knife features a stamped,... read more

Anolon
$50.00 $24.99
at Wayfair

Anolon Japanese Stainless Steel 6" Utility Knife Sure to become the go-to knife in the kitchen, the Anolon cutlery 6 inch japanese... stainless steel utility knife with sheath is ideal for a variety of cutting tasks. Use it to slice sweet Asian pears,... read more

BergHOFF
$27.00 $15.99
at Wayfair

BergHOFF ProSafe Soft Grip Japanese Santoku 7" Chef's Knife Made from high quality, ice hardened stainless steel, these knives fea...ture ergonomically designed black, soft grip, thermo plastic handles. Easily sharpened and holds their edge well. The... read more

Anolon
$60.00 $29.99
at Wayfair

Anolon Japanese Stainless Steel 7" Santoku Knife When only the best will do, reach for the Anolon cutlery 7 inch japanese stainles...s steel santoku knife. Combining the benefits of a chef's knife and a cleaver, this santoku knife features a slightly... read more

Anolon
$36.00 $18.34
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Anolon Japanese Stainless Steel 3.5" Paring Knife Essential for intricate cutting jobs, the Anolon cutlery 3.5-inch japanese stain...less steel paring knife with sheath features a stamped, full-tang blade crafted from top-quality asian steel for superior... read more

Anolon
$40.00 $19.99
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Anolon Japanese Stainless Steel Serrated 5" Utility Knife This versatile Anolon cutlery 5 inch japanese stainless steel serrated u...tility knife with sheath is destined to become a favorite in the kitchen. Great for more than just portioning thin... read more

BergHOFF

BergHOFF Neo Japanese Knife is crafted from the highest quality carbon and stainless steel. This versatile knife is great for any ...slicing, cutting, and chopping tasks. This knife also features an open gap handle designed to fit in your hand perfectly. read more

Yoshihiro
$110.44
at Amazon

The Hi Soft cutting board is one of the best cutting boards available and is constructed to be the best surface possible for high ...carbon steel knives. Made of soft polyvinyl acetate in Japan the Hi Soft cutting board minimizes the impact of the blades edge which also reduces the stress that is placed on the wrists. The Hi Soft cutting board is also a great way to get the most out of knives that are made from higher methods of production such as Honyaki and Suminagashi blades. The edges of Honyaki and other higher production knives that have maximum hardness require high quality cutting surfaces such as Hi Soft cutting boards because of the way they absorb the force of impact on the blade's edge. The Hi Soft cutting board is also sanitary and fit for restaurant and professional use with a range of sizes that are also convenient for home use. Our boards are made from high quality Polyvinyl acetate to resist warping, cracking, and splitting. They are Dishwasher safe, odor and bacteria resistant, and NSF approved. Size available in Small: 15.8 IN x 8.8 In 0.8 IN(40cm x 22cm x 2cm)Medium: 17.7IN x 9.8INx 0.8IN(45cm x 25cm x 2cm), Large: 19.6IN x 10.6INx 0.8IN(50cm x 27cm x 2cm). read more

KESS InHouse
$82.96 $60.95
at Wayfair

Size: 11.5" H x 15.75" W x 0.15" D KESS InHouse Japanese Blossom Cutting Board These sturdy tempered glass cutting boards will mak...e everything you chop look like a dutch painting. Perfect the art of cooking with your Kess InHouse unique art cutting... read more

KESS InHouse
$81.00 $58.99
at Wayfair

Size: 11.5" H x 8.25" W x 0.25" D KESS InHouse Japanese Blossom Cutting Board These sturdy tempered glass cutting boards will make... everything you chop look like a dutch painting. Perfect the art of cooking with your Kess InHouse unique art cutting... read more

Miyabi

The beauty, elegance, and extraordinary attributes of Miyabi Japanese knives will captivate you from the first time you hold these... exceptional pieces of cutlery. The Birchwood 4.5 inch paring knife has a slim profile and centered blade tip for making quick work of all those typical daily tasks like peeling and cutting fruits or vegetables. Additionally, the experienced home cook or professional chef will find the scalpel-like sharpness of this Miyabi knife wonderfully suited for preparing exquisite garnishes to top or rest alongside dishes and plates. The Miyabi paring knife is also a perfect tool for minor trimming or the larding of large cuts of meat prior cooking. This Miyabi paring knife is versatile, small, light-weight, and perfectly balanced. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the absolute best for their kitchens. The lovely 101 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula SG2 alloyed stainless steel which is made with high carbon content of superior quality. Taken together, the blade materials and fabrication are the optimum choice for those that want only the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that prepares the finest thin sliced sushi fishes to complex vegetable carvings of birds or animals. Karelian (Masur) Birch is a prized wood used mostly for fine furniture, instrument making, inlaying and veneers, and now in this line of Birchwood Miyabi knives. The creamy white background is rippled with tan flames and darker brown burls. Found in Finland and Poland, but primarily Russia, this exquisitely decorated wood was the only choice used for knife handles prepared to craft Faberge eggs. Miyabi knives are a work of art already, and much more so with the Karelian Birchwood handles. Miyabi Knives - Birchwood - 4.5 Paring Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula SG2 stainless steel Damascus flower pattern 101-layer Miyabi knife CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable use Karelian (Masur) Birch handle construction with mosaic pin, two red spacers, end cap with logo Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Honbazuke honed by skilled artisans Fully rounded spine Hand-wash after use Miyabi paring knife length - 4.5 inches Slim profile with centered blade tip Perfect for cutting and paring fruits and vegetables Paring knife also for larding and trimming meats Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer sharpening steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

The beauty, elegance, and extraordinary attributes of Miyabi Japanese knives will captivate you from the first time you hold these... exceptional pieces of cutlery. The Birchwood 3.5 inch paring knife has firm tip, strong blade, and fine cutting edge for making quick work of all those typical daily tasks like peeling, cutting, and cleaning fruits or vegetables. This short and small Japanese knife will be your best go-to tool when you need to cut out spots or blemishes from lots of potatoes for a large crowd. Additionally, the experienced home cook or professional chef will find the scalpel-like sharpness of this Miyabi knife wonderfully suited for preparing exquisite garnishes to top or rest alongside dishes and plates. This Miyabi paring knife is versatile, small, light-weight, and perfectly balanced. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the absolute best for their kitchens. The absolutely lovely 101 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula SG2 alloyed stainless steel which is made with high carbon content of superior quality. Taken together, the blade materials and fabrication are the optimum choice for those that want only the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4 -step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that prepares the finest thin sliced sushi fishes to complex vegetable carvings of birds or animals. Karelian (Masur) Birch is a prized wood used mostly for fine furniture, instrument making, inlaying and veneers, and now in this line of Birchwood Miyabi knives. The creamy white background is rippled with tan flames and darker brown burls. Found in Finland and Poland, but primarily Russia, this exquisitely decorated wood was the only choice used for knife handles prepared to craft Faberge eggs. Miyabi knives are a work of art already, and much more so with the Karelian Birchwood handles. Miyabi Knives - Birchwood - 4.5 Paring Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula SG2 stainless steel Damascus flower pattern 101-layer Miyabi knife CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable use Karelian (Masur) Birch handle construction with mosaic pin, two red spacers, end cap with logo Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Honbazuke honed by skilled artisans Fully rounded spine Miyabi paring knife length - 3.5 inches Short, small profile with strong, firm blade tip Perfect for cutting and paring fruits and vegetables Paring knife also for removing spots and blemishes Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Selections of Birchwood Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Kaizen means improvement or change for the better in Japanese, and these Miyabi knives certainly embody these words in the quality... and performance that each piece of cutlery delivers. The Kaizen 7 inch Santoku Knife has a medium length, broad blade with a slightly curved Katana edge similar the samurai swords of history. Quick and swift, you will become at ease with this Asian all-purpose, three-fold chopping knife for preparing fish, meats, and vegetables. The scalpel-like sharpness of this Santoku knife will thrill the professional chef and home cook when it used for the principle design action of chopping from thick to super fine cuts. The hollow edge keeps foods from sticking as you work. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the finest quality for their kitchens. The lovely 64 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that will prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals. The D shape handle is constructed of black linen Micarta which is a thermosetting plastic composite impregnated with linen fibers. This high-pressure resin laminate has a wood-like visual appearance and hand-feel. Micarta knife handles are incredibly durable, and resist becoming slick during use, even while cutting the slickest or wettest of foods. This Micarta synthetic material provides hygienic and food-safe qualities that are necessary in well-kept kitchens. Miyabi Knives - Kaizen - 7 HE Santoku Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 64-layer Miyabi knife Kaizen blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method Hollow edge resists food sticking during use D-shape handle design for long-time comfortable and durable use Black linen Micarta handle construction with mosaic pin, two red spacers, end cap with logo Food-safe, hygienic, durable Micarta resists becoming slick in use Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine Miyabi Kaizen HE Santoku Knife length - 7 inches Designed for principle action of chopping All-purpose Asian three-fold knife for fish, meats, vegetables Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan Please CLICK HERE To View More Miyabi Knives! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

ZHEN
$51.99
at Amazon

This super sharp VG-10 Japanese stainless steel knife are clad with 67-layer Damascus dragon pattern on both sides. This design co...uld increase toughness, improve rust & stain resistance and prolong knife life. The prefect weight balanced full length handle are made of stainless steel which is durable, non-slip, easy to clean, waterproof, bacteria-resist, comfortable and beautiful. Matt finish surface handle to prevent slip & create comfortable holding. Every knife comes with its own hand crafted gift box or storage box. DO NOT chop bone or use knife on hard surface like glass cutting board, tile and granite. Hand-wash your blades with gentle dish soap, rinse clean and towel dry immediately. Hone your blades with a steel or ceramic rod weekly to keep it sharp. Recommend to sharpen your blades with a whetstone at an angle of 15 - 20 degrees. 100% satisfaction guarantee. read more

Miyabi

Kaizen means improvement or change for the better in Japanese, and these Miyabi knives certainly embody these words in the quality... and performance that each piece of cutlery delivers. The Kaizen 9.5 inch bread knife is long, strong blade with a serrated, slightly curved Katana edge that is styled after the samurai swords of history. Quick and swift, you will cut the neatest of slices because of the aggressive long prongs without crushing your bread loaf. The scalpel-like sharpness will thrill the professional chef, as well as the enthusiastic home cook, as the bread knife cuts effortlessly through crisp, soft, and the hardest of bread crusts. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the finest quality for their kitchens. The lovely 64 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that will prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals. The D shape handle is constructed of black linen Micarta which is a thermosetting plastic composite impregnated with linen fibers. This high-pressure resin laminate has a wood-like visual appearance and hand-feel. Micarta knife handles are incredibly durable, and resist becoming slick during use, even while cutting the slickest or wettest of foods. This Micarta synthetic material provides hygienic and food-safe qualities that are necessary in well-kept kitchens. Miyabi Knives - Kaizen - 9.5 Bread Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 64-layer Miyabi knife Kaizen blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable and durable use Black linen Micarta handle construction with mosaic pin, two red spacers, end cap with logo Food-safe, hygienic, durable Micarta resists becoming slick in use Long pronged serrated edge bread knife Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine Miyabi Kaizen bread knife length - 9.5 inches Long, strong blade Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See Other Selections of Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

The beauty, elegance, and extraordinary attributes of Miyabi Japanese knives will captivate you from the first time you hold these... exceptional pieces of cutlery. And to keep your Miyabi knives in perfect slicing, cutting, and dicing condition, you will need an excellent sharpening steel to remove any burrs and niches. The Birchwood 9 Sharpening Steel matches your Birchwood collection Japanese knives, rounding out any set you choose to put together for you own personal needs. The sharpening steel realigns the edge and returns each knife to to scalpel-sharp condition, and ready to prepare the thinnest slices of meats or even carve vegetables. The functional elegance of Miyabi knives and this matching honing steel are an investment in art, tradition, construction, design and style for the discriminating that always looks for the absolute best for their kitchens. Karelian (Masur) Birch is a prized wood used mostly for fine furniture, instrument making, inlaying and veneers, and now in this line of Birchwood Miyabi knives. The creamy white background is rippled with tan flames and darker brown burls. Found in Finland and Poland, but primarily Russia, this exquisitely decorated wood was the only choice used for knife handles prepared to craft Faberge eggs. Miyabi knives are a work of art already, and much more so with the Karelian Birchwood handles. Miyabi Knives - Birchwood - 9 Sharpening Steel Exclusive German Zwilling formula SG2 stainless steel Karelian (Masur) Birch handle construction with mosaic pin, two red spacers, end cap with logo Sharpening steel length - 9 inches Strong, sturdy, durable construction Perfectly-balanced designs Use to keep Miyabi knives in scalpel-sharp condition Removes burrs and niches Realigns edges Sharpening steel matches Birchwood Collection Japanese knives Hand-wash only as needed Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness - Birchwood Collection The lovely 101 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula SG2 alloyed stainless steel which is made with high carbon content of superior quality. Taken together, the blade materials and fabrication are the optimum choice for those that want only the best. Each blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henkels commitment to high performance German manufacturing. Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer sharpening steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Kaizen means improvement or change for the better in Japanese, and these Miyabi knives certainly embody these words in the quality... and performance that each piece of cutlery delivers. The Kaizen 5.5 inch Santoku Knife has a shorter, broad blade with a slightly curved Katana edge similar the samurai swords of history. Quick and swift, you will become at ease with this Asian all-purpose, three-fold chopping knife for preparing vegetables, fish, and meats. The scalpel-like sharpness of this Santoku knife will thrill the professional chef and home cook when using it for the principle design action of chopping from thick to super fine cuts. The hollow edge keeps foods from sticking as you work. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the finest quality for their kitchens. The lovely 64 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that will prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals. The D shape handle is constructed of black linen Micarta which is a thermosetting plastic composite impregnated with linen fibers. This high-pressure resin laminate has a wood-like visual appearance and hand-feel. Micarta knife handles are incredibly durable, and resist becoming slick during use, even while cutting the slickest or wettest of foods. This Micarta synthetic material provides hygienic and food-safe qualities that are necessary in well-kept kitchens. Miyabi Knives - Kaizen - 5.5 HE Santoku Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 64-layer Miyabi knife Kaizen blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method Hollow edge resists food sticking during use D-shape handle design for long-time comfortable and durable use Black linen Micarta handle construction with mosaic pin, two red spacers, end cap with logo Food-safe, hygienic, durable Micarta resists becoming slick in use Acute angle honing between 9.5 and 12 degrees per side for surgical scapel blade edge Fully rounded spine Miyabi Kaizen HE Santoku Knife length - 5.5 inches All-purpose Asian three-fold knife for vegetables, meat, fish Designed for principle action of chopping Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Selections of Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

This exceptional Japanese Santoku Knife with holes is an all purpose knife ideal for cutting vegetables, fish and meat. The holes ...in the blade create air gaps to prevent food from sticking to it. The word Santoku means 'three virtues' or 'three uses', which refers to the three cutting tasks the knife performs well: slicing; dicing; and mincing. Each Japanese kitchen knife is precision balanced for maximum performance. Quality crafted in Japan by Sekiryu with Japanese kanji symbols etched into the blade. 6 3/4 stainless steel blade 4 3/4 genuine Japanese hardwood handle Comes in clear presentation box read more

Miyabi

Born from a collaboration of Zwilling J.A. Henckels with Iron Chef Masaharu Morimoto, the Miyabi Fusion 600D Japanese Knives are i...ndeed a synthesis of East and West that will fully delight the discriminating professional chef or home cook. Miyabi knives have authentic, thin-profiled Japanese blades that have been honed to a Katana edge similar to samurai swords. You will turn to this 6 chef's knife to perform the basic trio of cutting motions of circular-action, chopping, and rocking. The scalpel-like sharpness of this all-purpose chef's knife will thrill you when it is used for cutting vegetables and fruits, slicing and dicing fish and meats, or even turning herbs into fine ribbons to add to stocks and stews. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the selective person wanting choice quality for their kitchens. The lovely 65 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henkels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henkels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. Controlled checking of angle and sharpness is made on each individual Miyabi knife with a laser for the utmost exactness. This Japanese geometry combined with German technology makes knife accuracy that prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals with ease and swiftness. The Western-style handle is completely ergonomic and ambidextrous. A layered plastic resin, Duracon, is used for the handles of Fusion 600D Miyabi knives to ensure high standards of proper hygiene, health, and food safety. This triple-riveted black handle has red spacers for beauty, and a full tang for increased balance and leverage. Miyabi Knives - Fusion Morimoto Edition - 6 Chef's Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 65-layer Miyabi knife Fusion blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method Western-style ergonomic and ambidextrous handle Three rivet, full tang handle with red accent spacers Duracon plastic resin handle construction Food-safe, hygienic, durable Laser-controlled final blade edge Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine and blade heel Miyabi Fusion Chef's Knife length - 6 inches All-purpose for triple motions of circular- action, rocking, chopping Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan CLICK HERE Please To See More Series Collections of Miyabi Knives! Miyabi - The Beauty of Sharpness Chef Masaharu Morimoto is recognized as the most famous Japanese Iron Chef from the television series Iron Chef. His deft knife skills have won high praise and worldwide recognition. In his restaurants located in various metropolitan cities across the globe, his reputation for the seamless incorporation of Japanese color combinations and aromas, Chinese spices, Western ingredients, and a French presentation style have reigned supreme. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. So, it is appropriate then that Zwilling J.A. Henckels should combine creative forces with Iron Chef Morimoto to create series collections of Miyabi Japanese Knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

Meyer

This versatile Rachael Ray Cutlery 5 Japanese Stainless Steel Serrated Utility Knife with Orange Handle and Sheath comes in handy ...for a variety of tasks in the kitchen. It's ideal for slicing freshly baked rolls, halving tangerines or cutting cooked chicken breast. Or use its serrated teeth to make faster and easier work of slicing slippery roma tomatoes, juicy peaches or hard-boiled eggs. Crafted from top-quality, quick-cleaning Japanese steel, the knife offers super-sharp and long-lasting cutting performance. Corrosion-resistant, the knife's blade is designed for exceptional slicing. A comfortable grippy handle features Rachael's signature orange hue to add a pop of color to the countertop while offering a confident grasp. And a plastic protective sheath helps to preserve the blade's sharp edge when not in use. This all-purpose serrated utility knife complements many other items in the vibrant Rachael Ray collections. read more

Miyabi

Born from a collaboration of Zwilling J.A. Henckels with Iron Chef Masaharu Morimoto, the Miyabi Red 600S Japanese Knives Series C...ollection are indeed a synthesis of East and West that will satisfy the quality needs of professional chefs and home cooks. Miyabi knives have authentic, thin-profiled Japanese blades that have been honed to a scalpel sharp edges. This 6 utility knife is the all-around favorite for doing so many tasks in the kitchen. Swift and quick, this utility knife will assist you with ease in slicing sandwiches to chopping vegetables for a healthy, steamed or grilled side dish.The functional elegance of Miyabi Knives are an investment in art, tradition, construction, design and style for anyone that wants excellent quality cutlery for their kitchens. Red 600S Morimoto Edition Miyabi Knives are made of Zwilling J.A. Henckels' super steel formula of superior quality. Each blade is forged from a single piece of this unique steel using the trademarked process called SIGMAFORGE. The knife then undergoes Zwilling J.A. Henkels' FRIODUR ice hardening process to maximize the performance properties of the steel composition. The knives have a final Rockwell hardness of 57 which assures excellent cutting edge retention, maximized corrosion retention, and overall blade hardness. Miyabi Knives express Zwilling J.A. Henkels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. Controlled checking of angle and sharpness is made on each individual Miyabi knife with a laser for the utmost exactness. This Japanese geometry combined with German technology makes knife accuracy that prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals with ease and swiftness. The Western-style handle of each knife is completely ergonomic and ambidextrous. An enhanced plastic resin is used for the handles of Red 600S Morimoto Edition Miyabi Knives to ensure high standards of proper hygiene, health, and food safety. This triple-riveted black handle has red spacers for beauty, and a full tang for increased balance and leverage. Miyabi Knives - Morimoto Edition Red 600S - 6 Utility Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula super steel SIGMAFORGE process forges each blade from a single piece of steel Red 600S blades with Rockwell hardness of 57 FRIODUR ice hardening process to optimize steel composition properties Blade with maximized corrosion resistance, toughness, and edge retention Hand-finished by artisans using 3-step Honbazuke method Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Laser-controlled final blade edge Western-style ergonomic and ambidextrous handle Three rivet, full tang handle with red accent spacers Enhanced plastic resin handle construction Food-safe, hygienic, durable Miyabi utility knife length - 6 inches All-purpose utility knife for many kitchen chores Perfect for slicing or chopping Lifetime limited manufacturer warranty Miyabi Knives Red 600S Morimoto Edition made in Seki, Japan by Zwilling J.A. Henkels Japan To See Other Miyabi Knife Selections, Please CLICK HERE! Miyabi - The Beauty of Sharpness Chef Masaharu Morimoto is recognized as the most famous Japanese Iron Chef from the television series Iron Chef. His deft knife skills have won high praise and worldwide recognition. In his restaurants located in various metropolitan cities across the globe, his reputation for the seamless incorporation of Japanese color combinations and aromas, Chinese spices, Western ingredients, and a French presentation style have reigned supreme. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. So, it is appropriate then that Zwilling J.A. Henckels should combine creative forces with Iron Chef Morimoto to create series collections of Miyabi Japanese Knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-washing recommended under running water with small amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Kaizen means improvement or change for the better in Japanese, and these Miyabi knives certainly embody these words in the quality... and performance that each piece of cutlery delivers. The Kaizen Wide 6 inch Gyutoh Chef's Knife is strong, short, heavy knife with a very broad blade and highly curved Katana edge that resembles the samurai swords of history. Quick and swift, you will turn to this knife to perform the basic trio of cutting motions of circular-action, chopping, and rocking. The scalpel-like sharpness of this all-purpose chef's knife will thrill the professional chef and home cook when it is used for cutting vegetables and fruits, slicing and dicing fish and meats, or even turning herbs into fine ribbons to add to marinades. The ultra-wideness of the blade will assist you in slicing the thickest of foods uniformly and easily. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the finest quality for their kitchens. The lovely 64 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that will prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals. The D shape handle is constructed of black linen Micarta which is a thermosetting plastic composite impregnated with linen fibers. This high-pressure resin laminate has a wood-like visual appearance and hand-feel. Micarta knife handles are incredibly durable, and resist becoming slick during use, even while cutting the slickest or wettest of foods. This Micarta synthetic material provides hygienic and food-safe qualities that are necessary in well-kept kitchens. Miyabi Knives - Kaizen - Wide 6 Gyutoh Chef's Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 64-layer Miyabi knife Kaizen blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable and durable use Black linen Micarta handle construction with mosaic pin, two red spacers, end cap with logo Food-safe, hygienic, durable Micarta resists becoming slick in use Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine Miyabi Kaizen Wide Gyutoh Chef's Knife length - 6 inches All-purpose for triple motions of circular-action, rocking, chopping Ultra-wide blade for slicing uniformly through thickest foods Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Kaizen Collection Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Born from a collaboration of Zwilling J.A. Henckels with Iron Chef Masaharu Morimoto, the Miyabi Red 600S Japanese Knives Series C...ollection are indeed a synthesis of East and West that will satisfy the quality needs of professional chefs and home cooks. Miyabi knives have authentic, thin-profiled Japanese blades that have been honed to a scalpel sharp edges. This 9.5 chef's knife is a longer size needed for all kinds of varied kitchen chores. Swift and quick, this Miyabi knife will assist your preparations in the trio of cutting motions chopping, rocking, and circular action. The chef's knife can be used to cut vegetables and fruits, slice or dice meats and poultry, or turn herbs into fine ribbons of flavors for any dish. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi Knives are an investment in art, tradition, construction, design and style for anyone that wants excellent quality cutlery for their kitchens. Red 600S Morimoto Edition Miyabi Knives are made of Zwilling J.A. Henckels' super steel formula of superior quality. Each blade is forged from a single piece of this unique steel using the trademarked process called SIGMAFORGE. The knife then undergoes Zwilling J.A. Henkels' FRIODUR ice hardening process to maximize the performance properties of the steel composition. The knives have a final Rockwell hardness of 57 which assures excellent cutting edge retention, maximized corrosion retention, and overall blade hardness. Miyabi Knives express Zwilling J.A. Henkels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. Controlled checking of angle and sharpness is made on each individual Miyabi knife with a laser for the utmost exactness. This Japanese geometry combined with German technology makes knife accuracy that prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals with ease and swiftness. The Western-style handle of each knife is completely ergonomic and ambidextrous. An enhanced plastic resin is used for the handles of Red 600S Morimoto Edition Miyabi Knives to ensure high standards of proper hygiene, health, and food safety. This triple-riveted black handle has red spacers for beauty, and a full tang for increased balance and leverage. Miyabi Knives - Morimoto Edition Red 600S - 9.5 Chef's Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula super steel SIGMAFORGE process forges each blade from a single piece of steel Red 600S blades with Rockwell hardness of 57 FRIODUR ice hardening process to optimize steel composition properties Blade with maximized corrosion resistance, toughness, and edge retention Hand-finished by artisans using 3-step Honbazuke method Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Laser-controlled final blade edge Western-style ergonomic and ambidextrous handle Three rivet, full tang handle with red accent spacers Enhanced plastic resin handle construction Food-safe, hygienic, durable Cut, slice, and chop herbs, fruits, meat, or vegetables Miyabi chef's knife length - 9.5 inches For trio of cutting motions - circular action, rocking, and chopping Lifetime limited manufacturer warranty Miyabi Knives Red 600S Morimoto Edition made in Seki, Japan by Zwilling J.A. Henkels Japan To See More Choices of Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Chef Masaharu Morimoto is recognized as the most famous Japanese Iron Chef from the television series Iron Chef. His deft knife skills have won high praise and worldwide recognition. In his restaurants located in various metropolitan cities across the globe, his reputation for the seamless incorporation of Japanese color combinations and aromas, Chinese spices, Western ingredients, and a French presentation style have reigned supreme. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. So, it is appropriate then that Zwilling J.A. Henckels should combine creative forces with Iron Chef Morimoto to create series collections of Miyabi Japanese Knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-washing recommended under running water with small amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Kaizen means improvement or change for the better in Japanese, and these Miyabi knives certainly embody these words in the quality... and performance that each piece of cutlery delivers. The Kaizen 9.5 inch Gyutoh Chef's Knife is a strong, heavy, long knife with a broad, slightly curved Katana edge that resembles the samurai swords of history. Quick and swift, you will turn to this knife to perform the basic trio of cutting motions of circular-action, chopping, and rocking. The scalpel-like sharpness of this all-purpose chef's knife will thrill the professional chef and home cook when it is used for cutting vegetables and fruits, slicing and dicing fish and meats, or even turning herbs into fine ribbons for dishes as flavor or garnish. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the finest quality for their kitchens. The lovely 64 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that will prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals. The D shape handle is constructed of black linen Micarta which is a thermosetting plastic composite impregnated with linen fibers. This high-pressure resin laminate has a wood-like visual appearance and hand-feel. Micarta knife handles are incredibly durable, and resist becoming slick during use, even while cutting the slickest or wettest of foods. This Micarta synthetic material provides hygienic and food-safe qualities that are necessary in well-kept kitchens. Miyabi Knives - Kaizen - 9.5 Gyutoh Chef's Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 64-layer Miyabi knife Kaizen blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable and durable use Black linen Micarta handle construction with mosiac pin, two red spacers, end cap with logo Food-safe, hygienic, durable Micarta resists becoming slick in use Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine Miyabi Kaizen Gyutoh Chef's Knife length - 9.5 inches All-purpose use for trio motion positions - chopping, circular, rocking Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan Please CLICK HERE To See More Selections of Miyabi Knives! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Kaizen means improvement or change for the better in Japanese, and these Miyabi knives certainly embody these words in the quality... and performance that each piece of cutlery delivers. The Kaizen 8 inch Gyutoh Chef's Knife is a strong, heavy, medium-length knife with a broad, slightly curved Katana edge that resembles the samurai swords of history. Quick and swift, you will turn to this knife to perform the basic trio of cutting motions of circular-action, chopping, and rocking. The scalpel-like sharpness of this all-purpose chef's knife will thrill the professional chef and home cook when it is used for cutting vegetables and fruits, slicing and dicing fish and meats, or even turning herbs into fine ribbons to add to soups and stews. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the finest quality for their kitchens. The lovely 64 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades, with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4 -step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that will prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals. The D shape handle is constructed of black linen Micarta which is a thermosetting plastic composite impregnated with linen fibers. This high-pressure resin laminate has a wood-like visual appearance and hand-feel. Micarta knife handles are incredibly durable, and resist becoming slick during use, even while cutting the slickest or wettest of foods. This Micarta synthetic material provides hygienic and food-safe qualities that are necessary in well-kept kitchens. Miyabi Knives - Kaizen - 8 Gyutoh Chef's Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 64-layer Miyabi knife Kaizen blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable and durable use Black linen Micarta handle construction with mosaic pin, two red spacers, end cap with logo Food-safe, hygienic, durable Micarta resists becoming slick in use Acute angle honing between 9.5 and 12 degrees per side for surgical scapel blade edge Fully rounded spine Miyabi Kaizen Gyutoh Chef's Knife length - 8 inches Use for trio position motions - circular, rocking, chopping Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Chef's Knives from Miyabi Knives of Japan, Please CLICK HERE! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Born from a collaboration of Zwilling J.A. Henckels with Iron Chef Masaharu Morimoto, the Miyabi Fusion 600D Japanese Knives are i...ndeed a synthesis of East and West that will fully delight the discriminating professional chef or home cook. Miyabi knives have authentic, thin-profiled Japanese blades that have been honed to a Katana edge similar to samurai swords. Using the Fusion 5.5 Inch Boning Knife, you can bone and cut up fresh chickens or turkeys for frying or roasting pieces with precision. The scalpel-like sharpness of this Japanese knife will thrill you as you prepare whole fish for frying or grilling. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the selective person wanting choice quality for their kitchens. The lovely 65 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henkels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henkels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. Controlled checking of angle and sharpness is made on each individual Miyabi knife with a laser for the utmost exactness. This Japanese geometry combined with German technology makes knife accuracy that prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals with ease and swiftness. The Western-style handle is completely ergonomic and ambidextrous. A layered plastic resin, Duracon, is used for the handles of Fusion 600D Miyabi knives to ensure high standards of proper hygiene, health, and food safety. This triple-riveted black handle has red spacers for beauty, and a full tang for increased balance and leverage. Miyabi Knives - Fusion Morimoto Edition - 5.5 Boning Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 65-layer Miyabi knife Fusion blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method Western-style ergonomic and ambidextrous handle Three rivet, full tang handle with red accent spacers Duracon plastic resin handle construction Food-safe, hygienic, durable Laser-controlled final blade edge Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine and blade heel Miyabi Fusion Boning Knife length - 5.5 inches Japanese boning knife for preparing poultry, fish, meat for grilling, roasting, or frying Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan To See More Choices of Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Chef Masaharu Morimoto is recognized as the most famous Japanese Iron Chef from the television series Iron Chef. His deft knife skills have won high praise and worldwide recognition. In his restaurants located in various metropolitan cities across the globe, his reputation for the seamless incorporation of Japanese color combinations and aromas, Chinese spices, Western ingredients, and a French presentation style have reigned supreme. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. So, it is appropriate then that Zwilling J.A. Henckels should combine creative forces with Iron Chef Morimoto to create series collections of Miyabi Japanese Knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

Rachael Ray
$7.99
at Belk

Rachael Ray 3.5-in. Japanese Stainless Steel Paring Knife. Perfect for small or delicate cutting tasks, the Rachael Ray Cutlery 3....5-in. Japanese Stainless Steel Paring Knife with Orange Handle and Sheath helps prepare yummy ingredients for meals and desserts. Use it to dice jalapeno peppers, slice garlic or peel apples. Or, the sturdy knife is ideal for slicing strawberries. Crafted from top-quality, easy-clean Japanese steel, this knife offers super-sharp and long-lasting cutting performance. Corrosion-resistant, the knifes blade is read more

KESS InHouse
$38.25
at Amazon

These sturdy tempered glass cutting boards will make everything you chop look like a Dutch painting. Perfect the art of cooking wi...th your KESS InHouse unique art cutting board. Go for patterns or painted, either way this non-skid, dishwasher safe cutting board is perfect for preparing any artistic dinner or serving. Cut, chop, serve or frame, all of these unique cutting boards are gorgeous. read more

Caroline's Treasures
$38.18
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Caroline's Treasures
$36.33
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Caroline's Treasures
$38.18
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Caroline's Treasures
$38.18
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Rikki Knight
$49.93
at Amazon

This eye catching Tempered and coated Glass Cutting Board by Rikki Knight measures 15.3" X 11.3" and is not only beautiful, but al...so very useful and practical for home chef's and restaurant owner's alike. This functional, sanitary, and heat resistant glass cutting surface is ideal for slicing, dicing, and mincing or use as a protective work space for your saucepans and hot dishes in the kitchen. The cutting board Includes self-adhesive rubber feet and when placed against the wall in a standing position, these cutting boards are ideal for decorative purposes as well! Our professional coat will ensure that it will always remain great to look at whilst making a terrific conversation piece in the kitchen. Disclaimer: All images are printed directly into the material - The Texture of the image will always be a flat surface. Any images that appears to be 3-D, textured, or glittery are flat printed images. This product is proudly printed in the USA. read more

Caroline's Treasures
$36.33
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Caroline's Treasures
$36.33
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Caroline's Treasures
$36.50
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Miyabi

Kaizen means improvement or change for the better in Japanese, and these Miyabi knives certainly embody these words in the quality... and performance that each piece of cutlery delivers. The Kaizen 4.5 inch paring knife has a firm-tipped strong blade with a curved Katana edge that resembles the samurai swords of history. Quick and swift, you will perform all those daily tasks like peeling, cutting, and cleaning fruits and vegetables. The scalpel-like sharpness will thrill the professional chef as well as the enthusiastic home cook, perhaps to the perfectionism of preparing intricate garnishes for plating and topping your most delicious recipes. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the finest quality for their kitchens. The lovely 64 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4 -step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japanese geometry used makes knife accuracy that will prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals. The D shape handle is constructed of black linen Micarta which is a thermosetting plastic composite impregnated with linen fibers. This high-pressure resin laminate has a wood-like visual appearance and hand-feel. Micarta knife handles are incredibly durable, and resist becoming slick during use, even while cutting the slickest or wettest of foods. This Micarta synthetic material provides hygienic and food-safe qualities that are necessary in well-kept kitchens. Miyabi Knives - Kaizen - 4.5 Paring Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 64-layer Miyabi knife Kaizen blades with Rockwell hardness of approximately 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable and durable use Black linen Micarta handle construction with mosaic pin, two red spacers, end cap with logo Food-safe, hygienic, durable paring knife Micarta resists becoming slick in use Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine Miyabi Kaizen paring knife length - 4.5 inches Short, small profile with strong, firm blade tip Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Kaizen Miyabi Knives, Please CLICK HERE! Miyabi - The Beauty of Sharpness Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

The beauty, elegance, and extraordinary attributes of Miyabi Japanese knives will captivate you from the first time you hold these... exceptional pieces of cutlery. The Birchwood 9 inch chef's knife wide, sturdy, and heavy blade with a fine cutting edge. The scalpel-like sharpness is suitable for chopping herbs or scallions, cutting fruit or vegetables, slicing and dicing meats, fish, or poultry. The professional chef or enthusiastic home cook will find this Miyabi knife will perform the range of circular, chopping, and rocking motions needed for most food preparation needs. This Miyabi chef's knife is versatile, light-weight, and perfectly balanced. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the discriminating that always looks for the absolute best for their kitchens. The absolutely lovely 101 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula SG2 alloyed stainless steel which is made with high carbon content of superior quality. Taken together, the blade materials and fabrication are the optimum choice for those that want only the best. The blade undergoes a unique Zwilling J.A. Henckels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Farenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henckels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. The Japenese geometry used makes knife accuracy that prepares the finest thin sliced sushi fishes to complex vegetable carvings of birds or animals. Karelian (Masur) Birch is a prized wood used mostly for fine furniture, instrument making, inlaying and veneers, and now in this line of Birchwood Miyabi knives. The creamy white background is rippled with tan flames and darker brown burls. Found in Finland and Poland, but primarily Russia, this exquisitely decorated wood was the only choice used for knife handles prepared to craft Faberge eggs. Miyabi knives are a work of art already, and much more so with the Karelian Birchwood handles. Miyabi Knives - Birchwood - 9 Chef's Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula SG2 stainless steel Damascus flower pattern 101-layer Miyabi knife CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Hand-finished by artisans using 3-step Honbazuke method D-shape handle design for long-time comfortable use Karelian (Masur) Birch handle construction with mosiac pin, two red spacers, end cap with logo Acute angle honing between 9.5 and 12 degrees per side for surgical scapel blade edge Honbazuke honed by skilled artisans Fully rounded spine Hand-wash after use Miyabi chef's knife length - 9 inches Strong, sturdy, heavy knife with wide blade and fine cutting edge Light-weight, versatile, perfectly-balanced All-purpose chef's knife for circular, chopping, and rocking motions Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan Miyabi - The Beauty of Sharpness Please CLICK HERE To View More From Miyabi Knives! Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series Iron Chef. His philosophy, there is no borders to ingredients, continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by tradional Japanese blade designs that possess exceptional sharpness with the sophisticated D shape comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer sharpening steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

Miyabi

Born from a collaboration of Zwilling J.A. Henckels with Iron Chef Masaharu Morimoto, the Miyabi Fusion 600D Japanese Knives are i...ndeed a synthesis of East and West that will fully delight the discriminating professional chef or home cook. Miyabi knives have authentic, thin-profiled Japanese blades that have been honed to a Katana edge similar to samurai swords. You will turn to this 6 wide chef's knife to perform the basic trio of cutting motions of circular-action, chopping, and rocking. The scalpel-like sharpness of this all-purpose chef's knife will thrill you when it is used for cutting vegetables and fruits, slicing and dicing fish and meats, or even turning herbs into fine ribbons to add to marinades. The ultra-wideness of the blade will assist you in slicing the thickest of foods uniformly and easily. This Miyabi knife is perfectly balanced, light-weight, and versatile. The functional elegance of Miyabi knives are an investment in art, tradition, construction, design and style for the selective person wanting choice quality for their kitchens. The lovely 65 layer Damascus flower patterned Miyabi knives are an artist's creation of banding and mottling that is individual to each knife. This type of steel has its origins in the swords of the Middle Ages, but was created in India. Damascus steel is noted for extreme hardness, durability, resistance to shattering, and fine honing qualities. Underneath the Damascus steel of these Miyabi knives lies core of Zwilling J.A. Henckels formula VG10 (CMV60) super steel of superior quality. These blades with the Rockwell hardness of 60, have a superior cutting edge retention, with maximized corrosion retention, and hardness. Taken together, the blade materials and fabrication are the premium choice for those that want the best. The blade undergoes a unique Zwilling J.A. Henkels trademarked CRYODUR 4-step hardening process that maximizes the properties of the steel used for these Miyabi knives. Hardening is completed in a state-of-the-art, vacuum-sealed furnace, then rapid quenching takes place to return the blade to room temperature in seconds. A cryogenic treatment process places the blade into -321 degrees Fahrenheit conditions to increase the resistance to corrosion. Double tempering boosts overall blade toughness. Miyabi knives express Zwilling J.A. Henkels commitment to high performance German manufacturing. The Honbazuke method is uniquely a Japanese method of sharpening knives and swords. Each blade honed to the Katana edge with an angle of between 9.5 and 12 degrees per side by a skilled artisan. This specific acute angle results in phenomenal blade sharpness like a surgeon's scalpel. Controlled checking of angle and sharpness is made on each individual Miyabi knife with a laser for the utmost exactness. This Japanese geometry combined with German technology makes knife accuracy that prepares the thinnest sliced sushi fishes to complex vegetable carvings of birds or animals with ease and swiftness. The Western-style handle is completely ergonomic and ambidextrous. A layered plastic resin, Duracon, is used for the handles of Fusion 600D Miyabi knives to ensure high standards of proper hygiene, health, and food safety. This triple-riveted black handle has red spacers for beauty, and a full tang for increased balance and leverage. Miyabi Knives - Fusion Morimoto Edition - Wide 6 Chef's Knife Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula VG10 (CMV60) super steel Damascus flower pattern 65-layer Miyabi knife Fusion blades with Rockwell hardness of 60 Blade with maximized corrosion resistance, toughness, and edge retention CRYODUR 4-step hardening process used Mirror polished to reveal one of a kind pattern Katana edge hand-finished by artisans using 3-step Honbazuke method Western-style ergonomic and ambidextrous handle Three rivet, full tang handle with red accent spacers Duracon plastic resin handle construction Food-safe, hygienic, durable Laser-controlled final blade edge Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edge Fully rounded spine and blade heel Miyabi Fusion Wide Chef's Knife length - 6 inches All-purpose for triple motions of circular-action, rocking, chopping Ultra-wide blade for slicing uniformly through thickest foods Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan Please CLICK HERE To View More Miyabi Japanese Knives! Miyabi - The Beauty of Sharpness Chef Masaharu Morimoto is recognized as the most famous Japanese Iron Chef from the television series Iron Chef. His deft knife skills have won high praise and worldwide recognition. In his restaurants located in various metropolitan cities across the globe, his reputation for the seamless incorporation of Japanese color combinations and aromas, Chinese spices, Western ingredients, and a French presentation style have reigned supreme. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. So, it is appropriate then that Zwilling J.A. Henckels should combine creative forces with Iron Chef Morimoto to create series collections of Miyabi Japanese Knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture. Care & Use of Miyabi Knives: Care important to avoid corrosion and damage Hand-wash only under running water with tiny amount of detergent Dry knife thoroughly Do not allow to remain wet or dirty for long periods Wrap in newspaper and store in dry place if knife not used for an extended period Follow manufacturer directions to increase life span of knife Do not force cutting action Do not use on frozen or hard food Do not use to cut hard-shell crustaceans Do not twist blade or use to pry Always use appropriate cutting surfaces, no glass or ceramics To resharpen, use professional sharpening stones or manufacturer steels Sharpen first with coarse grit stone and follow with fine finishing stone read more

KESS InHouse
$49.00
at Amazon

These sturdy tempered glass cutting boards will make everything you chop look like a Dutch painting. Perfect the art of cooking wi...th your KESS InHouse unique art cutting board. Go for patterns or painted, either way this non-skid, dishwasher safe cutting board is perfect for preparing any artistic dinner or serving. Cut, chop, serve or frame, all of these unique cutting boards are gorgeous. read more

Caroline's Treasures
$38.18
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

Yoshihiro
$105.38
at Amazon

The Peel Type cutting board is one of the most innovative cutting boards on the market. What makes the Peel Type cutting board so ...unique is the ability to peel off layers that have worn out resulting in multiple layers of fresh cutting surface. With over 5 layers that can each last year (depending on use) and by alternating the front and back to keep the board even, the Peel Type cutting board can provide years of use. The Peel Type cutting board is not only one of the best cutting boards available but it is also constructed to be one of the best surface possible for high carbon steel knives. The Peel Type cutting board is also a great way to get the most out of knives that are made from higher methods of production such as Honyaki and Suminagashi blades. The edges of Honyaki and other higher production knives that have maximum hardness require high quality cutting surfaces such as the Peel Type cutting board because of the way they absorb the force of impact on the blade's edge. The Peel Type cutting board is also sanitary and fit for restaurant and professional use with a range of sizes that are also convenient for home use. read more

Caroline's Treasures
$37.23
at Amazon

Large Tempered Glass Cutting Board is heat resistant and hand wash only This chopping board is bright and colorful. Made of temper...ed glass, these unique cutting boards feature artwork from some of your favorite artists prints. 15 inches high and 12 inches long, they will beautify and protect your counter top. Heat resistant, non skid feet, and virtually unbreakable. read more

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