Miyabi Birchwood Nakiri Knife, 6 1/2"

Summary

Forged in Seki, Japan, this beautiful Miyabi knife combines exceptional Japanese craftsmanship with the best German blade-hardening technology and stunning modern design. The blade is expertly layered with SG2 micro-carbide powder steel using an innovative ice-hardening process. Each side is finished with 50 layers of floral-patterned Damascus steel to protect the long-lasting sharpness of the Cryodur blade while increasing its corrosion-resistance. The scalpel-like knife edge is hand sharpened using a traditional three-step Honbazuke method, which includes a final mirror polish to create the exquisite finish. The traditional D-shaped handle is made from prized Karelian (Masur) birch – the only wood ever used in a Fabergé egg. This knife excels at slicing and shaving vegetables into precisely cut thick and thin pieces.

• SG2 micro-carbide powder steel blade is protected by 100 layers of Damascus stainless steel (50 on each side) and hand hammered in a striking floral pattern.
• Authentic thin Japanese blade profile enables lightweight handling for precise control.
• Fine carbide distribution creates razor-sharp blade with Rockwell hardness 63.
• Double ice-hardened FRIODUR blade provides remarkable durability, corrosion-resistance and edge-retention.
• Using historic Honbazuke method, blade is hand honed to exceptionally sharp 9.5–12 degree angle.
• Blade has rounded spine and heel.
• Karelian (Masur) birch handle features mosaic pin and engraved Miyabi logo on end cap.
• Ergonomic D-shaped handle is comfortable to hold.
• Handcrafted in Seki, Japan – a city renowned for producing the highest-quality cutlery.

Dimensions & More Info

• 6 1/2" blade, 4 1/2" handle.
• 14.4 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.
• Use honing steel regularly to maintain cutting edge of blade.
• Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
• Sharpen knife at home using whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in safe place to protect edge and prevent injury.