Miyabi Artisan Steak Knives, Set of 4

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. These steak knives deftly slice through the thickest cuts of meat as well as pork chops and leg of lamb. The set of four comes in a handsome storage case.

• 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 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

• 5 1/2" blade, 3 3/4" handle.
• 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.