Miyabi Artisan Knife Block, Set of 7

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 set includes four essential knives, kitchen shears, a honing steel and a storage block.

• Each 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 blades enable lightweight handling and precision control.
• Cryodur blades are ice hardened to Rockwell hardness 63 for long-lasting edge retention.
• Using historic Honbazuke method, blades are hand honed to exceptionally sharp 9.5–12 degree angle.
• Cocobolo rosewood PakkaWood handles feature mosaic pin, red spacers and Miyabi logo end cap.
• Ergonomic D-shaped handles are 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.

7-piece set includes:

• 3 1/2" paring knife
• 7" santoku
• 8" chef's knife
• 9" serrated bread knife
• 9" honing steel
• Kitchen shears
• 10-slot bamboo 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.
• 7" Santoku: 7" blade, 4 1/2" handle; 13.12 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 9 oz.
• 9" Serrated Bread Knife: 9" blade, 4 1/2" handle; 12 oz.
• 9" Honing Steel: 9" rod, 5" handle; 2 oz.
• Shears: 8 1/2" long; 2 oz.
• Bamboo Block: 9 3/4" x 5 1/2" x 16 3/4" 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 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.