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 paring knife boasts a compact blade that's ideal for peeling, slicing, and trimming small fruit and vegetables.
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.
3 1/2" blade, 3 3/4" handle.
6.4 oz.
Made in Japan.
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.
