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Chef's Knives - The multipurpose Zwilling Morimoto Red Chef's Knife quickly and efficiently cuts boneless meats, large melons and ...a variety of fruits and vegetables. Designed in collaboration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on ?Iron Chef America,? the chef's knife is an essential for every home gourmet. The Zwilling special formula German steel delivers long-life durability and the exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. The Friodur ice-hardened and 57 Rockwell Hardness stainless-steel knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening of the kitchen knife to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the handle's red spacers create the specific and unique Miyabi signature. Triple-riveted, full tang chef's knife handle is hygienic and precisely weight balanced for bet - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers 8? Chefs Model: 34101-213 Size: 8?L blade (13?L w/handle) x 1 3/4?W blade Weight: 6.6 oz. 9 1/2? Chefs Model: 34101-243 Size: 9 1/2?L blade (14 1/4?L w/handle) x 1 3/4?W blade Weight: 7.5 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

$125.00 $79.95
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Santoku Knives - Superior Japanese-German fusion cutlery, the Zwilling Morimoto Red Hollow-Edge Santoku Knife is designed in colla...boration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on ?Iron Chef America.? Santoku means ?three virtues? which often refers to the santoku knife's exceptional performance in three styles of kitchen prep: chopping, slicing and mincing. The hollow-ground edge ensures smooth stick-resistance and the Zwilling special formula German steel delivers long-life durability. The exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. Friodur ice-hardened to a 57 Rockwell Hardness, the santoku knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the handle's red spacers create the specific and unique Miyabi signature. Tripl - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers 5 1/2? Santoku Model: 34114-153 Size: 5 1/2?L blade (10 1/2?L w/handle) x 1 1/2?W blade Weight: 4.4 oz. 7? Santoku Model: 34114-183 Size: 7?L blade (12 1/2?L w/handle) x 1 3/4?W blade Weight: 7.5 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

$125.00 $79.95
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Chef's Knives - The multipurpose Zwilling Morimoto Red Chef's Knife quickly and efficiently cuts boneless meats, large melons and ...a variety of fruits and vegetables. Designed in collaboration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on ?Iron Chef America,? the chef's knife is an essential for every home gourmet. The Zwilling special formula German steel delivers long-life durability and the exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. The Friodur ice-hardened and 57 Rockwell Hardness stainless-steel knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening of the kitchen knife to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the handle's red spacers create the specific and unique Miyabi signature. Triple-riveted, full tang chef's knife handle is hygienic and precisely weight balanced for bet - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers 8? Chefs Model: 34101-213 Size: 8?L blade (13?L w/handle) x 1 3/4?W blade Weight: 6.6 oz. 9 1/2? Chefs Model: 34101-243 Size: 9 1/2?L blade (14 1/4?L w/handle) x 1 3/4?W blade Weight: 7.5 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

$150.00 $119.95
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Serrated Knives - Designed in collaboration with chef Masaharu Morimoto, the Zwilling Morimoto Red Bread Knife slices through Arti...san bread crusts, soft sandwich rolls and spongy angel food cake without tearing the soft interior. The Zwilling special formula German steel delivers long-life durability and the exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. The Friodur ice-hardened and 57 Rockwell Hardness serrated bread knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the kitchen knife handle's red spacers create the specific and unique Miyabi signature. Triple-riveted, full tang handle is hygienic and precisely weight balanced for better control.In 1731 German knife maker Peter Henckels registered his ?TWIN? trademark, which helped his company flourish into one of the world's most e - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers 9 1/2? Bread Knife Model: 34106-243 Size: 9 1/2?L blade (14 1/4?L w/handle) x 1 1/4?W blade Weight: 6.9 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

$150.00 $119.95
at CHEFS Catalog

Chef's Knives - The multipurpose Zwilling Morimoto Red Chef's Knife quickly and efficiently cuts boneless meats, large melons and ...a variety of fruits and vegetables. Designed in collaboration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on ?Iron Chef America,? the chef's knife is an essential for every home gourmet. The Zwilling special formula German steel delivers long-life durability and the exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. The Friodur ice-hardened and 57 Rockwell Hardness stainless-steel knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening of the kitchen knife to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the handle's red spacers create the specific and unique Miyabi signature. Triple-riveted, full tang chef's knife handle is hygienic and precisely weight balanced for bet - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers 8? Chefs Model: 34101-213 Size: 8?L blade (13?L w/handle) x 1 3/4?W blade Weight: 6.6 oz. 9 1/2? Chefs Model: 34101-243 Size: 9 1/2?L blade (14 1/4?L w/handle) x 1 3/4?W blade Weight: 7.5 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

The Miyabi 5.5-in. Kaizen Hollow Edge Santoku Knife features a flower-style 65-layer design that gives it the look of Damascus ste...el. The multiple layer design adds to the strength and resilience of the knife, combining form and function into a single cohesive whole. The sturdy blade features a Honbazuke edge with an initial angle of 9.5 to 12 degrees. A stunning mosaic pin helps hold the handle securely, and the blade's quality stainless-steel construction ensures that it can easily stand up to the rigors of regular use. Each handle features linen Micarta construction that is soft to the touch while providing an excellent grip, and the hollow Santoku-style edge allows even smaller slices of food to slip off neatly after cutting. The knife features a lifetime warranty against flaws in craftsmanship or materials. Best Used For: We enjoy using the hollow-edge Santoku knife to quickly slice and dice vegetables for both pan-frying and Asian-style stir-fry meals. The knife chops meat and fruit with equal ease, allowing you to quickly create kebabs for grilling on a hot summer day or as tasty additions to stews and soups for cooler nights. Features: Ice-hardened blade for exceptional resilience65-layer design for added durabilityElegant flower Damascus-style lookExceptional Honbazuke edge for extra sharpnessSturdy mosaic pin securely holds handle in placeLinen Micarta handle for added comfortLong-lasting stainless steel constructionHollow edge helps prevent stickingLifetime warranty against defects read more

$215.00 $169.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$250.00 $149.96
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The Miyabi Mizu SG2 Santoku Knife is designed for mincing, chopping and slicing fruits and vegetables. Miyabi Mizu SG2 starts off ...with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$190.00 $149.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$200.00 $159.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$125.00 $99.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$125.00 $99.95
at cutleryandmore.com

Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$225.00 $169.95
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The Miyabi Mizu SG2 Chef's Knife is used for chopping, dicing, mincing, and slicing meats and vegetables. Miyabi Mizu SG2 starts o...ff with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$250.00 $199.95
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The Miyabi Mizu SG2 Chef's Knife is used for chopping, dicing, mincing, and slicing meats and vegetables. Miyabi Mizu SG2 starts o...ff with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$190.00 $149.95
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The Miyabi Fusion 5-inch Hollow Edge Santoku Knife is perfect for mincing, chopping and slicing fruits and vegetables. The durabl...e VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; Lifetime warranty. read more

$215.00 $129.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$200.00 $159.95
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The Miyabi Fusion 6-inch Chef's Knife is perfect for chopping, dicing, mincing, and slicing meats and vegetables. The durable VG-1...0 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; Lifetime warranty. read more

$125.00 $99.95
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The Miyabi Fusion 3.5-inch Straight Paring Knife is used for light chopping tasks, such as peeling, coring or garnishing. The dura...ble VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the "Hamon" of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; lifetime warranty. read more

$125.00 $99.95
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The Miyabi Fusion 3.5-inch Paring Knife is designed for small chopping tasks, peeling, and coring small vegetables & fruits. The d...urable VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the "Hamon" of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; lifetime warranty. read more

$215.00 $169.95
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Miyabi Birchwood SG2 knives are made from the finest materials delivering high-performance and are exquisite. The blade consists o...f SG2 micro-carbide steel, one of the hardest high-performing steels on the market creating a 63 Rockwell Hardness. The Damascus clad features 50 layers on each side of the knife blade totaling 101-layers including the SG2 steel core. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and engraved end cap. Made in Japan read more

$215.00 $119.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$240.00 $189.95
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The Miyabi Mizu SG2 Bread Knife is ideal for slicing bread, pastries, cakes and large fruits with tough skin. Miyabi Mizu SG2 star...ts off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$215.00 $169.95
at cutleryandmore.com

The Miyabi Fusion 7-inch Hollow Edge Santoku Knife is perfect for mincing, chopping and slicing fruits and vegetables. The durabl...e VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; Lifetime warranty. read more

$250.00 $199.95
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The Miyabi Fusion 10-inch Chef's Knife is perfect for chopping, dicing, mincing, and slicing meats and vegetables. The durable VG...-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; Lifetime warranty. read more

$350.00 $229.95
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Miyabi Birchwood SG2 knives are made from the finest materials delivering high-performance and are exquisite. The blade consists o...f SG2 micro-carbide steel, one of the hardest high-performing steels on the market creating a 63 Rockwell Hardness. The Damascus clad features 50 layers on each side of the knife blade totaling 101-layers including the SG2 steel core. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and engraved end cap. Made in Japan read more

$300.00 $239.95
at cutleryandmore.com

Miyabi Birchwood SG2 knives are made from the finest materials delivering high-performance and are exquisite. The blade consists o...f SG2 micro-carbide steel, one of the hardest high-performing steels on the market creating a 63 Rockwell Hardness. The Damascus clad features 50 layers on each side of the knife blade totaling 101-layers including the SG2 steel core. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and engraved end cap. Made in Japan read more

$215.00 $99.95
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The Miyabi Fusion 8-inch Chef's Knife is perfect for chopping, dicing, mincing, and slicing meats and vegetables. The durable VG-...10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; Lifetime warranty. read more

$240.00 $189.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$215.00 $169.95
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The Miyabi Fusion 6-inch Chef's Knife is ideal for slicing bread, pastries, cakes and large fruits with tough skin. The durable VG...-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; Lifetime warranty. read more

$165.00 $129.95
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The Miyabi Mizu SG2 Paring Knife is designed for peeling, slicing, and dicing fruits and vegetables. Miyabi Mizu SG2 starts off wi...th the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$290.00 $229.95
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The Miyabi Mizu SG2 Chef's Knife is used for chopping, dicing, mincing, and slicing meats and vegetables. Miyabi Mizu SG2 starts o...ff with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

Zwilling J.A. Henckels

Chef's Knives - The multipurpose Zwilling Morimoto Red Chef's Knife quickly and efficiently cuts boneless meats, large melons and ...a variety of fruits and vegetables. Designed in collaboration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on ?Iron Chef America,? the chef's knife is an essential for every home gourmet. The Zwilling special formula German steel delivers long-life durability and the exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. The Friodur ice-hardened and 57 Rockwell Hardness stainless-steel knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening of the kitchen knife to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the handle's red spacers create the specific and unique Miyabi signature. Triple-riveted, full tang chef's knife handle is hygienic and precisely weight balanced for bet - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers 8? Chefs Model: 34101-213 Size: 8?L blade (13?L w/handle) x 1 3/4?W blade Weight: 6.6 oz. 9 1/2? Chefs Model: 34101-243 Size: 9 1/2?L blade (14 1/4?L w/handle) x 1 3/4?W blade Weight: 7.5 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

Miyabi Fusion

The Miyabi Fusion 5-inch Hollow Edge Santoku Knife is perfect for mincing, chopping and slicing fruits and vegetables. The durable... VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the ''Hamon'' of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 degrees on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was c read more

Miyabi Fusion

The Miyabi Fusion 7-inch Hollow Edge Santoku Knife is perfect for mincing, chopping and slicing fruits and vegetables. The durable... VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the ''Hamon'' of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 degrees on each side, resulting in a scalpel-like sharpness. The Miyabi Fusion line was c read more

Zwilling J.A. Henckels

Paring & Peeling Knives - Designed in collaboration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iro...n Chef on ?Iron Chef America,? the Zwilling Morimoto Red Flat Paring Knife quickly and efficiently cleans, pares, peels and slices smaller fruits and vegetables. Zwilling special formula German steel delivers long-life durability and the exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. The Friodur ice-hardened and 57 Rockwell Hardness paring knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening of the Zwilling paring knife to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the handle's red spacers create the specific and unique Miyabi signature. Triple-riveted, full tang parer handle is hygienic and precisely weight balanced for better control.In 1731 German knife maker Peter Henckels registered his ?TWIN? - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers Paring Knife Model: 34100-093 Size: 3 1/2?L blade (8?L w/handle) x 1?W blade Weight: 2.3 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

$160.00 $119.95
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Fresh-baked loaves or store-bought are best enjoyed sliced by the Miyabi 600 S Morimoto Bread Knife. The bread knife has a long bl...ade with a serrated edge that can cut through crusts, crumb and even read more

$170.00 $119.95
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Feel like an iron chef when you use the Miyabi 600 S Morimoto 9 inch Chef's Knife. The chef's knife is suitable for use on fruits,... vegetables, meats and more. The long blade can be read more

$180.00 $129.95
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If you can't be an Iron Chef at least you can cut like one with the Miyabi 600 S Morimoto 10 inch Chef's Knife. The long blade is ...suitable for use on meats and fish. read more

J.A. Henckels
$160.00 $119.00
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Fresh-baked loaves or store-bought are best enjoyed sliced by the Miyabi 600 S Morimoto Bread Knife. The bread knife has a long bl...ade with a serrated edge that can cut through crusts, crumb and even read more

$1,465.00 $999.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$1,780.00 $1,199.95
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Miyabi Birchwood SG2 knives are made from the finest materials delivering high-performance and are exquisite. The blade consists o...f SG2 micro-carbide steel, one of the hardest high-performing steels on the market creating a 63 Rockwell Hardness. The Damascus clad features 50 layers on each side of the knife blade totaling 101-layers including the SG2 steel core. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and engraved end cap. Made in Japan read more

$1,040.00 $659.95
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Miyabi Mizu SG2 starts off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from... sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$115.00 $89.95
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Santoku Knives - Superior Japanese-German fusion cutlery, the Zwilling Morimoto Red Hollow-Edge Santoku Knife is designed in colla...boration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on ?Iron Chef America.? Santoku means ?three virtues? which often refers to the santoku knife's exceptional performance in three styles of kitchen prep: chopping, slicing and mincing. The hollow-ground edge ensures smooth stick-resistance and the Zwilling special formula German steel delivers long-life durability. The exclusive Sigmaforge precision forging creates an exceptionally hard blade that resists stains, chips and rust. Friodur ice-hardened to a 57 Rockwell Hardness, the santoku knife blade starts sharper and stays sharper longer. Honbazuke-style hand sharpening to 9.5-12 degrees produces scalpel-sharp edges. Engineered with glass fiber enhanced plastic for added strength, the handle's red spacers create the specific and unique Miyabi signature. Tripl - Specifications Made in Japan Material: special formula high-carbon stainless-steel, POM thermoplastic with glass fibers 5 1/2? Santoku Model: 34114-153 Size: 5 1/2?L blade (10 1/2?L w/handle) x 1 1/2?W blade Weight: 4.4 oz. 7? Santoku Model: 34114-183 Size: 7?L blade (12 1/2?L w/handle) x 1 3/4?W blade Weight: 7.5 oz. Use and Care Wipe the blade clean with a wet cloth and dishwashing detergent. Rinse and dry immediately. Dry from the back of the knife to the tip. To prevent irreparable blade damage, it is best to store your Zwilling stainless-steel knife in a knife block or in-drawer knife tray. ?Anatomy of the Zwilling Miyabi Morimoto Red Knife?: read more

Miyabi Fusion

The Miyabi Fusion line was created in collaboration with Masaharu Morimoto, best known for his appearances on Iron Chef and Iron C...hef America. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. The durable VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method read more

$845.00 $599.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel... hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$1,507.00 $999.95
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Miyabi Mizu SG2 starts off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from... sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$415.00 $299.95
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The Miyabi Mizu SG2 Starter Knife Set includes a 3.5-inch Paring Knife and 8-inch Chef's Knife. Miyabi Mizu SG2 starts off with th...e Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty. read more

$490.00 $329.95
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Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel ...hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12 on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs. read more

$860.00 $599.95
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The Miyabi Fusion line was created in collaboration with Masaharu Morimoto, best known for his appearances on Iron Chef and Iron C...hef America. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. The durable VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. Hand wash only; Lifetime warranty. read more

$1,500.00 $999.95
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The Miyabi Fusion line was created in collaboration with Masaharu Morimoto, best known for his appearances on Iron Chef and Iron C...hef America. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. The durable VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the Hamon of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 on each side, resulting in a scalpel-like sharpness. Hand wash only; Lifetime warranty. read more

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