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Miyabi
$125.00 $98.99
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Miyabi Kaizen Paring Knife Handcrafted in Japan, the Kaizen Paring Knife combines the strength of 64 layers of VG10 super steel wi...th the artistry of fine Japanese design. The decorative floral Damascus pattern on each blade creates semblance of... read more

Miyabi
$98.99
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Miyabi Morimoto 7" Santoku Knife Features: -Material: High carbon German stainless steel.-SIGMAFORGE knife, forged from one single... piece of steel.-FRIODUR blade, ice-hardened to ~57 rockwell hardness.-Traditional 3-step Honbazuke hand honed... read more

Miyabi
$125.00 $99.99
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Miyabi 8" Chef's Knife Features: -High cutting performance.-Blade made with a specific ice-hardening process.-Highest flexibility ...and corrosion resistance.-Western looking ergonomic handle of easy-care synthetic.-Symmetric Japanese blade with... read more

Miyabi
$115.00 $99.99
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Miyabi Kaizen 3.5" Vegetable Knife Handcrafted in Japan, the Kaizen 3.5'' Vegetable Knife combines the strength of 64 layers of VG...10 super steel with the artistry of fine Japanese design. The decorative floral Damascus pattern on each blade creates... read more

Miyabi
$85.00 $49.99
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Miyabi Morimoto Edition 600S 5.25" Prep Knife Features: -Special formula high carbon German stainless steel.-3 Step Honbazuke hand...-honed 9.5-12 edge angle.-Durable blade, will not chip or rust and is easy to clean.-Product Type: Prep... read more

Miyabi
$160.00 $99.99
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Miyabi Fusion 600D 5.25" Prep Knife Features: -VG10 Super steel.-3 Step honbazuke hand-honed 9.5-12 edge angle.-65 Layer flower da...mascus.-Product Type: Prep knife.-Construction: Forged.-Primary Material: VG10 Super steel -Primary Material Details:... read more

Miyabi
$160.00 $99.99
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Miyabi Kaizen 5000DP 5.25" Prep Knife Features: -VG10 Super steel.-3 Step honbazuke hand-honed 9.5-12 edge angle.-65 Layer flower ...damascus.-Product Type: Prep knife.-Construction: Forged.-Primary Material: VG10 Super steel -Primary Material Details:... read more

Miyabi

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

Miyabi
$200.00 $169.99
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The Miyabi Kaizen collection combines advanced ice-hardening techniques with the artistry of traditional Japanese craftsmanship. T...he knives are carefully crafted with a vg10 super steel core that is surrounded by a graceful Damascus pattern that exposes the meticulously forged 65-layer steel construction. Blades go through a CRYODUR four-step ice-hardening process for superior strength, flexibility and corrosion resistance. The edges are then hand-finished by master craftsmen using a traditional three-step honbazuke blade-honing technique for a lasting edge. The resulting blades are optimally sharpened to precise angles for outstanding edge retention.Ultra-durable black micarta handles feature mosaic pins, eye-catching red accents and logo end caps. Made in Japan. read more

Miyabi
$200.00 $168.99
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The Miyabi Kaizen collection combines advanced ice-hardening techniques with the artistry of traditional Japanese craftsmanship. T...he knives are carefully crafted with a vg10 super steel core that is surrounded by a graceful Damascus pattern that exposes the meticulously forged 65-layer steel construction. Blades go through a CRYODUR four-step ice-hardening process for superior strength, flexibility and corrosion resistance. The edges are then hand-finished by master craftsmen using a traditional three-step honbazuke blade-honing technique for a lasting edge. The resulting blades are optimally sharpened to precise angles for outstanding edge retention.Ultra-durable black micarta handles feature mosaic pins, eye-catching red accents and logo end caps. Made in Japan. read more

Miyabi
$125.00 $99.99
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The Miyabi Morimoto 600S Edition by Zwilling J.A. Henckels is a true Japanese knife series that merges extreme sharpness with dura...bility. Designed and approved by Iron Chef Morimoto and made in our own Japanese factory in Seki Japan. These knives combine sharpness, cutting edge retention, the highest flexibility and corrosion resistance. The 600 S Morimoto Edition merges authentic Japanese blades with Western style handle to create a truly unique line of cutlery. Dimensions: 14.75 IN x 3.0 IN x 1.0 IN read more

Miyabi
$190.00 $149.99
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The Miyabi Kaizen collection combines advanced ice-hardening techniques with the artistry of traditional Japanese craftsmanship. T...he knives are carefully crafted with a vg10 super steel core that is surrounded by a graceful Damascus pattern that exposes the meticulously forged 65-layer steel construction. Blades go through a Cryodur four-step ice-hardening process for superior strength, flexibility and corrosion resistance. The edges are then hand-finished by master craftsmen using a traditional three-step honbazuke blade-honing technique for a lasting edge. The resulting blades are optimally sharpened to precise angles for outstanding edge retention.Ultra-durable black micarta handles feature mosaic pins, eye-catching red accents and logo end caps. Made in Japan. read more

Miyabi

Designed by Iron Chef Morimoto and crafted in Seki City, Japan, premium MIYABI Pro Morimoto Edition cutlery combines traditional J...apanese blade styles, Western-inspired Pakkawood handles, and CRYODUR ice-hardened VG10 super steel blades. read more

Miyabi

Designed by Iron Chef Morimoto and crafted in Seki City, Japan, premium MIYABI Pro Morimoto Edition cutlery combines traditional J...apanese blade styles, Western-inspired Pakkawood handles, and CRYODUR ice-hardened VG10 super steel blades. read more

Miyabi

Developed with Iron Chef Morimoto, MIYABI Morimoto Red Series 600 S knives are manufactured in Seki, Japan and boast authentic for...ged Japanese blades mated to a comfortable western-style ergonomic handle with distinctive red accents. 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 scalpel-sharp Katana edge similar to samurai swords. The Fusion 5.5 inch Santoku Knife has a shorter, broad blade that is best used for the principle chopping motions from thick to super fine cuts. Quick and swift, you will become at ease with this Asian all-purpose, three-fold chopping knife for preparing vegetables, fish, and meats. The granton dimples 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 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 Granton Santoku 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 Granton Santoku Knife length - 5.5 inches Granton dimples keep foods from sticking All-purpose Asian three-fold knife for vegetables, meat, fish Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan To See More Miyabi Knives Series Collections, 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

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 Piece Miyabi Knife Block Set is a great basic package to start or re-equip a new kitchen perfectly. There are 6 knives along with a Miyabi sharpening steel and bamboo block that will help you perform a huge variety of kitchen tasks without adding another knife till you are ready to do so. The scalpel-like sharp edges have been hand-honed to Katana edges that have the appearance and feel of the samurai swords that they resemble. The professional chef as well as the enthusiastic home cook will find each 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 - Block Set of 7 Pieces 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 7 piece block set for basic kitchen chores Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan Miyabi Knives - Kaizen - Block Set of 7 Pieces Includes: 3.5 Vegetable Knife 9 Miyabi Steel 6 Chutoh/Utility Knife Kitchen Shears 8 Chef's Knife Miyabi Bamboo Block 9.5 Bread Knife To See More Block Sets 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

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 scalpel sharp Katana edge similar to samurai swords. This Fusion 9 inch bread knife has a long, strong blade with a serrated edge that will effortlessly slice through a loaf without crushing the interior. The aggressive long prongs will ease through crisp, hard, and soft crusts with ease, but it can also be used to slice cheeses thin for those that love sandwiches. 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 - 9 Bread 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 Long, strong blade with serrated edge Cuts hard, crisp, or soft crusts with ease Bread knife with long, aggressive prongs Miyabi Fusion Bread Knife length - 9 inches Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan To See More Collection Series 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 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 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 7 inch Granton Santoku is a classic broad-bladed Asian chef's knife with an ultra-fine cutting edge. The scalpel-like sharpness is suitable for preparing vegetables, fish, and meats from the thinnest cuts to the thickest. The professional chef or enthusiastic home cook will find this Miyabi Santoku knife is all-purpose, bu best used for chopping motions only. This Miyabi 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 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 Granton Santoku knives are a work of art already, and much more so with the Karelian Birchwood handles. Miyabi Knives - Birchwood - 7 Granton Santoku 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 Santoku knife 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 Santoku knife best used for chopping motions Fully rounded spine Miyabi santoku knife length - 7 inches Strong, sturdy, heavy Asian chef's knife with wide blade and ultra-fine cutting edge Light-weight, versatile, perfectly-balanced Hand-wash granton santoku knife after use Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan Miyabi - The Beauty of Sharpness To See More Miyabi Knives and Santoku Knife Choices, Please CLICK HERE! 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 6 inch Chutoh Utility Knife is strong blade with a slim profile and slightly curved Katana edge that resembles the samurai swords of history. Quick and swift, you will turn to this knife to do vegetable preparations and for cutting up meats for cooking. The scalpel-like sharpness will thrill the professional chef, as well as the enthusiastic home cook, to slice super thin cuts of turkey or ham for building a towering sandwich. 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 - 6 Chutoh Utility 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 Chutoh Utility Knife length - 6 inches Perfect for cutting or slicing meats and vegetables Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Collections 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

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 8 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 and braises. 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 - 8 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 - 8 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 Please CLICK HERE To See More Series Collections from 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

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 Slicer and Carving Knife has a long, slim profile with a strong blade with a slightly curved Katana edge similar the samurai swords of history. Quick and swift, you can carve roasted turkeys, chickens, ducks, or game hens into picture perfect pieces. The scalpel-like sharpness of this Japanese knife will thrill the professional chef and home cook as it handles both raw or cooked meats with ease, slicing super thin to very thick as desired. 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 Slicer and Carving 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 Slicer & Carving Knife length - 9.5 inches Effortlessly carves game hens, chickens, turkeys, or ducks Japanese slicing knife for both raw and cooked meat preparations Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan To See More Collections 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

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

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 scalpel-sharp Katana edge similar to samurai swords. The Fusion 4.5 inch utility knife has strong blade, and fine cutting edge for making quick work of all those typical daily tasks like peeling, cutting, and cleaning fruits or vegetables. Additionally, you will find the this Miyabi knife wonderfully suited for multi-tasking a variety of kitchen chores. 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 - 4.5 Utility 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 utility knife length - 4.5 inches Short, thin profile with strong, firm blade tip Perfect for cutting and paring fruits and vegetables All-purpose design for multi-tasking Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan Please CLICK HERE To See More 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 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 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 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

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 10 Piece Miyabi Knife Block Set is a marvelous, more extensive package to start or re-equip a kitchen perfectly. There are 7 knives along with Miyabi kitchen scissors, sharpening steel and bamboo block that will help you perform almost every basic kitchen preparation task you might have. The scalpel-like sharp edges have been hand-honed to Katana edges that have the appearance and feel of the samurai swords that they resemble. The professional chef as well as the enthusiastic home cook will find each 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 Japenese 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 - Block Set of 10 Pieces 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 Japanese knives overall set for almost every kitchen chore 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 10 piece block set of 8 knives, steel, and bamboo block Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan Miyabi Knives - Kaizen - Block Set of 10 Pieces Includes: 3.5 Vegetable Knife 4.5 Paring Knife 5.5 Santoku Hollow Edge 6 Chef's Knife 8 Chef's Knife 9.5 Bread Knife 9.5 Slicer & Carving Knife Kitchen Shears 9 Miyabi Steel Bamboo Block To See Other Collections 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

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

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 6 inch utility knife is a go-to, all-purpose knife for doing everything from slicing apples up for a pie to trimming a few chicken breasts to place on the grill. The scalpel-like sharpness and pointed tip of this Miyabi knife will perfectly handle preparations on hard vegetables to soft fruits with precision for cutting, chopping, and slicing to give you the final product thickness you need for your fresh or cooked dishes. The Miyabi utility knife will make you a beautiful sandwich as you use it to slice meats, cheese, tomatoes, onions, and then giving that piled high creation a diagonal cut before you are ready to sink your teeth in. This Miyabi paring 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 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 - 6 Utility 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 utility knife length - 6 inches Slim and light-weight Strong blade with pointed tip All-purpose utility knife for chopping and slicing 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 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 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

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 scalpel-sharp Katana edge similar to samurai swords. The Fusion 5.5 inch utility knife has strong blade, and fine cutting edge for making quick work of all those typical daily tasks like peeling, cutting, and cleaning fruits or vegetables. Additionally, you will find the this Miyabi knife wonderfully suited for multi-tasking a variety of kitchen chores from slicing sandwiches to cutting cooked chicken pieces. 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 Utility 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 scapel blade edge Fully rounded spine and blade heel Miyabi utility knife length - 5.5 inches All-purpose design for multi-tasking Short, thin profile with strong, firm blade tip Perfect for cutting and paring fruits and vegetables Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan To See More Collection Series 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

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 scalpel-sharp Katana edge similar to samurai swords. The Fusion 4.5 inch utility knife has strong blade, and fine cutting edge for making quick work of all those typical daily tasks like peeling, cutting, and cleaning fruits or vegetables. Additionally, you will find the this Miyabi knife wonderfully suited for multi-tasking a variety of kitchen chores. 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 - 4.5 Utility 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 utility knife length - 4.5 inches Short, thin profile with strong, firm blade tip Perfect for cutting and paring fruits and vegetables All-purpose design for multi-tasking Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan Please CLICK HERE To See More 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 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 7 Piece Miyabi knife set is a great starter grouping for those enamored by this line of premium knives. The professional chef or enthusiastic home cook will find this Miyabi knife block set is versatile, light-weight, perfectly balanced, and scalpel-sharp. Soon you can create the delicate thin cutting work that so defines Asian cooking overall. This starter 7 PC block set of Miyabi knives will do most of your basic kitchen work which includes an Asian style bamboo block, a sharpening steel, one 7 Granton Santoku knife, one 3.5 paring knife, one 8 chef's knife, one 9 bread knife, and a pair of kitchen shears. 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. 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. 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 - 7 PC Knife Block Set Features: Sharpness, design, geometry of Japanese traditional knife blades Exclusive German Zwilling formula SG2 stainless steel Damascus flower pattern 101-layer Miyabi knives 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 Each knife with fully rounded spine Acute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edges Miyabi knives in 7 PC starter knife block set Strong, sturdy, durable construction Light-weight, versatile, perfectly-balanced designs Hand-wash after use Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan 7 Piece Birchwood Knife Block Set from Miyabi Knives Includes: 3.5 inch paring knife 8 inch chef's knife 7 inch granton santoku knife 9 inch bread knife 9 inch sharpening steel Kitchen shears Miyabi bamboo block - premium Asian style Miyabi - The Beauty of Sharpness To See More Miyabi Knives and Santoku Knife Choices, Please CLICK HERE! 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

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 slicer and carving knife is a longer size needed for carving roasts, chickens, turkeys, or even hams. Swift and quick, this Miyabi knife will assist your preparations of both raw or cooked meats and poultry. The chef's knife will cut extra thin or super thick slices of proteins that are on or off the bone. 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 Slicer & Carving 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 or slice raw or cooked meats and poultry Slicer knife for on or off the bone, extra thin to thickest pieces Miyabi carving knife length - 9.5 inches Lifetime limited manufacturer warranty Miyabi Knives Red 600S Morimoto Edition made in Seki, Japan by Zwilling J.A. Henkels Japan Please CLICK HERE To View 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-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

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

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 Slicer and Carving Knife is a classic long, slim knife with fine cutting edge. The scalpel-like sharpness is suitable for slicing all kinds of meats and fish either raw or cooked in any thickness you choose. The professional chef or enthusiastic home cook will find this Miyabi knife is also an efficient carving knife for roasted chicken or turkeys, slicing through skin and flesh like warmed butter. This Miyabi 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 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 - 9 Slicer and Carving 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 Carving knife for roasted chicken or turkey Slices meats or fish both raw and cooked in any thickness Fully rounded spine Miyabi slicing and carving knife length - 9 inches Strong and sturdy with thin, long blade Light-weight, versatile, perfectly-balanced Hand-wash after use Limited lifetime manufacturer warranty Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan Miyabi - The Beauty of Sharpness To See More Miyabi Knives and Santoku Knife Choices, Please CLICK HERE! 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

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. The 7 Piece Block Set of Red 600S Knives includes four knives that will cover the basic kitchen tasks you have at hand each day. These knives are combined with a Miyabi sharpening steel and Zwilling J.A. Henckels kitchen shears to complete the package. The six cutlery pieces are fitted into a handsome bamboo block that has storage spaces for additional knives when you are ready to add more. This 7 piece block provides an all-around starter knife set for someone wanting to upgrade their cutlery, outfit a new kitchen, or get a great gift for a wedding or shower. These Miyabi knives 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 - 7 Piece Knife Block Set 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 ambidextrious handle Three rivet, full tang handle with red accent spacers Enhanced plastic resin handle construction All-around starter Miyabi Knives Set for basic kitchen chores Perfect for gifting, starting a new kitchen, upgrading current cutlery Food-safe, hygenic, durable Miyabi knife block set of 6 pieces Includes: steel, block, kitchen shears, two straight edge knives, one hollow-edge granton, one serrated edge knife Lifetime limited manufacturer warranty Miyabi Knives Red 600S Morimoto Edition made in Seki, Japan by Zwilling J.A. Henkels Japan Miyabi Knives - Morimoto Edition Red 600S - 7 Piece Knife Block Set Includes: 3.5 Paring Knife 5.5 Santoku Knife Granton Hollow-Edge 9 Miyabi Steel 9.5 Bread Knife Serrated Edge Kitchen Shears 8 Chef's Knife Miyabi Bamboo Block To See Other Selections of Miyabi Knives in Block Sets, 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 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

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 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

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

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 piece block provides a starter knife set for someone wanting to upgrade their cutlery, outfit a new kitchen, or get a great gift for a wedding or shower. There are three knives included for basic kitchen tasks, all with straight edge blades. The knives are combined best with a Miyabi sharpening steel and Zwilling J.A. Henckels kitchen shears. These five pieces are fitted into a handsome bamboo block that has storage spaces for additional knives when you are ready to add more. These Miyabi knives 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 - 6 Piece Knife Block Set 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 Starter Miyabi Knives Set for basic kitchen chores Food-safe, hygienic, durable Straight edge knife set Lifetime limited manufacturer warranty Miyabi knife block set of 6 pieces - sharpening steel, bamboo block, kitchen shears, three knives Miyabi Knives Red 600S Morimoto Edition made in Seki, Japan by Zwilling J.A. Henkels Japan Miyabi Knives - Morimoto Edition REd 600S - 6 Piece Knife Block Set Includes: 3.5 Paring Knife 9 Miyabi Steel 6 Utility Knife Kitchen Shears 8 Chef's Knife Miyabi Bamboo Block CLICK HERE Please To See Other Selections 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-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

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 6 inch chef's knife is heavy, sturdy, and strong 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 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 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 flamesand 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 - 6 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 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 chef's knife length - 6 inches Strong, sturdy, heavy knife with 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 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 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

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 scalpel-sharp Katana edge similar to samurai swords. The Fusion 7 inch Santoku Knife has a broad blade that is best used for the principle chopping motions from thick to super fine cuts. Quick and swift, you will become at ease with this Asian all-purpose, three-fold chopping knife for preparing fish, meats, and vegetables. The granton dimples and hollow edge blade 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 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 - 7 HE Granton Santoku 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 HE Granton Santoku Knife length - 7 inches Granton dimples and hollow edge blade keep foods from sticking All-purpose Asian three-fold knife for meat, fish, vegetables Limited lifetime manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan To See More Collections of Miyabi Knives, CLICK HERE Please! 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

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. The block set includes ten pieces for an all-around grouping which includes seven knives, a sharpening steel, a pair of kitchen shears, and a bamboo block to keep them organized. You will find this medium block set of Japanese knives will help you do all the major basic kitchen preparation chores you have before you with ease. These Miyabi knives are 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 - 10 Piece Block Set 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 scapel blade edge Fully rounded spine and blade heel Miyabi Fusion Japanese Knives includes - 7 knives, block, steel, shears Lifetime limited manufacturer warranty Miyabi Knives made in Seki, Japan by Zwilling J.A. Henkels Japan Miyabi Knives - Fusion Morimoto Edition - Block Set of 10 Pieces Includes: 3.5 Vegetable Knife 4.5 Utility Knife 6 Chef's Knife 7 Granton Santoku HE Knife 8 Chef's Knife 9.5 Bread Knife 9.5 Slicer & Carving Knife Kitchen Shears 9 Miyabi Steel Bamboo Block To See More Miyabi Knives Collection Series, 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

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 8 inch chef's knife is a heavy, sturdy, and wide 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 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 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 - 8 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 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 chef's knife length - 8 inches Strong, sturdy, heavy knife with fine cutting edge and wide blade 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 To See More Miyabi Knives, Please CLICK HERE! 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

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

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 bread knife will slice through the hardest to the softest of crusts with ease. Using this bread knife, you will swiftly prepare your perfect bread pieces without crushing the interior loaf. 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 Bread 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 Slices through soft, crisp, and hardest crusts without crushing bread loaf interior Miyabi bread knife length - 9.5 inches Lifetime limited manufacturer warranty Miyabi Knives Red 600S Morimoto Edition made in Seki, Japan by Zwilling J.A. Henkels Japan Please CLICK HERE To See Other 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-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

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