Miyabi Tenmei Knife Block, Set of 7

Summary

Miyabi Tenmei knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. The 49-layer Damascus-style blades are forged from high-performance carbide stainless steel for superior hardness and durability. Each one is hand honed using a classic Honbazuke process for scalpel-like sharpness, and ice-hardened with a patented technique for exceptional corrosion-resistance. The ergonomic D-shaped PakkaWood handles promote a secure grip and fatigue-free cutting. This set includes four essential knives, kitchen shears, a honing steel and a bamboo storage block.

• 49-layer Damascus-style blades are made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
• Blades are hand honed using traditional Honbazuke method to ultra-sharp 9–12-degree angle.
• Patented FRIODUR ice-hardening technique provides exceptional corrosion-resistance.
• Sharpened to 61 Rockwell hardness (+/-2).
• Ergonomic Japanese D-shaped PakkaWood handles deliver superior balance, comfort and control.
• Handles feature brass spacers, red spacers, mosaic accent and stainless-steel endcap.
• Each knife takes more than 100 steps and 42 days to create.
• Bamboo storage block holds shears, honing steel and up to 10 knives.
• A Williams Sonoma exclusive.

Set includes:

• 4" paring knife
• 5 1/2" prep knife
• 8" chef's knife
• 9" bread knife
• Shears
• Honing steel
• Bamboo storage block
• Please note: storage block is counted as individual piece.

Dimensions & More Info

• 4" Paring Knife: 3 1/2" blade, 4 1/2" handle; 2.7 oz.
• 5 1/2" Prep Knife: 5 1/2" blade, 5 1/2" handle; 6.7 oz.
• 8" Chef's Knife: 8" blade, 5 1/2" handle; 7.4 oz.
• 9" Bread Knife: 9" blade, 5 1/2" handle; 7.4 oz.
• Shears: 8 2/3" long; 6.2 oz.
• Honing Steel: 7 1/2" rod, 2 1/2" handle; 5.9 oz.
• Bamboo Storage Block: 4 1/4" x 13 1/2" x 12" high; 6 lb. 8 oz.
• Made in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and 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 mild detergent.
• Rinse and dry immediately.
• Maintain cutting edges by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edged knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knife using sharpener specifically designed for serrated blade or have it sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.