Miyabi Tenmei Steak Knives, Set of 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. These steak knives slice easily through even the thickest cuts of meat. A great gift, the set of four comes with a handsome storage case.

• Set includes 4 knives and storage case.
• 49-layer Damascus-style blades are made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
• Blades are 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 handles deliver superior balance, comfort and control.
• Handles feature brass spacers, red spacers, mosaic accent and stainless-steel endcap.
• Each knife takes more than 100 steps and 42 days to create.
• Storage case is made of durable bamboo with acrylic lid.
• A Williams Sonoma exclusive.

Dimensions & More Info

• Knives (4): 5 1/2" blade, 5" handle; 3.3 oz.
• Storage Case: 11" x 5" x 1 1/2" high.
• 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 edges by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.