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Miyabi Black Bread Knife, 9 1/2"

Name: Miyabi Black Bread Knife, 9 1/2"
Price: 444.95 USD
Availability: InStock

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Detail
Summary
Miyabi Black knives combine exceptional Japanese craftsmanship with superior German engineering and stunning modern design. Each one features a core of micro-carbide powdered MC66 steel, ice-hardened to an impressive 66 on the Rockwell scale. It's protected by 132 layers of Damascus stainless steel that also create the blade's intricate floral pattern. The scalpel-like knife edges are hand sharpened using the traditional three-step Honbazuke method. Designed for comfort and control, the ergonomic D-shaped handles are made of black-leaf maple burl dyed to resemble black ash. This Japanese-made serrated bread knife is ideal for slicing through crispy crusts without tearing the delicate interiors.
- Blade has a core forged of proprietary MC66 micro-carbide powdered steel.
- Protected by 132 layers of Damascus stainless steel that create intricate floral pattern.
- Authentic thin Japanese blade profile enables lightweight handling for precise control.
- Fine carbide distribution produces razor-sharp blade with Rockwell hardness of 66.
- Double ice-hardened Cryodur blade offers long-lasting durability, corrosion resistance and edge retention.
- Blade is hand honed to exceptionally sharp angle using traditional three-step Honbazuke method.
- Black-leaf maple handle has unique grain, dyed black ash hue and mosaic pin.
- Ergonomic D-shaped handle provides comfort and control.
- Steel endcap features embossed logo.
- Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.
Dimensions & More Info
- 9 1/2" blade, 4 1/2" handle.
- 6.7 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.
- Do not use honing steel on serrated blade.
- Sharpen knife at home using sharpener specifically designed for serrated blade, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
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