• Miyabi Tenmei Bread Knife, 9
  • Miyabi Tenmei Bread Knife, 9
Home / Miyabi Tenmei Bread Knife, 9"

Miyabi Tenmei Bread Knife, 9"

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  • Detail

    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 serrated bread knife deftly cuts through crispy crusts without tearing the delicate interiors.

    • 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

    • 9" blade, 5 1/2" handle.
    • 7.4 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.
    • 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 sharpener specifically designed for serrated blade or have it sharpened by a professional.
    • Store knife in safe place to protect its edge and prevent injury.
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