Miyabi Tenmei Paring Knife, 4"

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 paring knife is equipped with a compact blade, making it ideal for peeling, slicing and trimming.

• 49-layer Damascus-style blade is made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
• Blade is 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 handle delivers superior balance, comfort and control.
• Handle features brass spacers, red spacers, mosaic accent and stainless-steel endcap.
• Each knife takes more than 100 steps and 42 days to create.
• A Williams Sonoma exclusive.

Dimensions & More Info

• 3 1/2" blade, 4 1/2" handle.
• 2.7 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.
• Maintain cutting edge by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
• Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in safe place to protect edge and prevent injury.