Home / Tabletop & Bar—New & Featured—Monogram Shop / Miyabi Artisan Bread Knife, 9"

Miyabi Artisan Bread Knife, 9"

Name: Miyabi Artisan Bread Knife, 9"
Price: 224.95 USD
Availability: InStock

Quantity

ADD TO CART

BUY IT NOW

Detail
Summary
Miyabi Artisan knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. Layered with a stunning hand-hammered tsuchime finish, the blades are forged from SG2 steel, known for its superior hardness and durability. Each knife is hand honed with a true katana edge – an homage to the samurai swords made in Seki centuries ago. The D-shaped rosewood PakkaWood handles nestle comfortably in hand, promoting a secure grip and fatigue-free cutting. This serrated bread knife is ideal for slicing through crispy crusts without tearing the delicate interiors.
- SG2 micro-carbide-powder steel blade is finished with katana edge for scalpel-like sharpness.
- Beautiful hand-hammered tsuchime finish helps prevent sticking.
- Authentic, thin Japanese blade enables lightweight handling and precision control.
- Cryodur blade is ice hardened to Rockwell hardness 63 for long-lasting edge retention.
- Using historic Honbazuke method, blade is hand honed to exceptionally sharp 9.5–12 degree angle.
- Cocobolo rosewood PakkaWood handle features mosaic pin, red spacers and Miyabi logo end cap.
- Ergonomic D-shaped handle is comfortable to hold.
- Each knife takes more than 100 steps and 42 days to create.
- Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.
Dimensions & More Info
- 9" blade, 4 1/2" handle.
- 12 oz.
- 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, your knife should not need sharpening more than once or twice a year.
- Sharpen straight-edge knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Sharpen serrated knife at home using a sharpener specifically designed for a serrated blade, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
Customer Reviews

No comments

SEE ALL