Miyabi Artisan Magnetic Easel Knives, Set of 10

Summary

Miyabi Artisan knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. Each knife features a hand-honed blade finished with a true katana edge, an homage to the samurai swords made in Seki centuries ago. The blade's potent core of SG2 steel is layered in a stunning hand-hammered tsuchime finish. Rosewood PakkaWood handles mirror the beauty of the blades. This Artisan knife set comes with a magnetic easel-style block for dramatic display.

• SG2 micro-carbide powder steel blades finished with a katana edge for scalpel-like sharpness.
• Beautiful hand-hammered tsuchime finish helps reduce food sticking.
• Authentic, thin Japanese blade profile for lightweight handling and precision control.
• CRYODUR blades are ice-hardened to Rockwell 63 for long-lasting edge retention.
• Blades are hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12 degree angle.
• Cocobolo rosewood PakkaWood handles with mosaic pin, red spacers and Miyabi logo end cap.
• Ergonomic Japanese D-shaped handle design is effortless to hold.
• Each knife takes more than 100 steps and 42 days to create.
• Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

10-piece set includes:

• 3 1/2" paring knife
• 5" utility knife
• 6" and 8" chef's knives
• 7" rocking santoku
• 9" bread knife
• 9 1/2" slicing knife
• Honing steel
• Kitchen shears
• Magnetic bamboo easel storage block
• Please note: Storage block is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 3 3/4" handle; 6.4 oz.
• 5" Utility Knife: 5" blade, 3 3/4" handle; 6.4 oz.
• 6" Chef's Knife: 6" blade, 4 1/2" handle; 6.4 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 9.6 oz. 
• 7" Rocking Santoku: 7" blade, 4 1/2" handle; 6.4 oz.
• 9" Bread Knife: 9" blade, 4 1/2" handle; 12.8 oz.
• 9 1/2" Slicing Knife: 9 1/2" blade, 4 1/2" handle; 9.6 oz.
• Honing Steel: 9" rod, 5.5" handle; 2 lb.
• Shears: 8 1/2" long, 2.8 oz.
• Storage block: 16 3/4" x 5 1/2" x 9 3/4" high; 12 lb.
• Made in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
• Maintain the knife's cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing, you should not need to sharpen your knife more than once or twice a year.
• Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.