Handmade in the legendary knife capital of Seki, Japan
Artisan reflects the rich tradition of metalworking in Japan
Since the 13th century bladesmiths have honed their craft and developed an almost mythic reputation
The kitchen workhorse, the chefs knife is the knife youll probably use most often
Perfectly balanced and scalpel-sharp, its ideal for chopping, slicing, dicing, and mincing just about any ingredient
Industry-leading SG2 core
Ice-hardened symmetrical blade
Made from Micro Carbide powder steel SG2
Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur
Core is then surrounded with stainless steel thats hammered to a dramatic Damascus-textured finish
Today, Miyabi applies the ancient techniques of traditional Japanese samurai swordmaking to create the highest-quality cutlery available
The unmatched sharpness and impeccable craftsmanship of the katana lives on
Legendary katana edge
Hand-honed blade
Tsuchime: the three layers of SG2 steel are hammer-finished to allow food to pass across the blade without sticking
Honbazuke: the edge is sharpened with an ancient three-step process, which involves sharpening the blade twice on whetstones, then mirror polishing it on a leather wheel
Each blade is hand-honed to an angle between 9 and 12 per side
This process was developed over 1000 years ago to create the ultimate sharpness for samurai swords
Distinctive Cocobolo Rosewood pakkawood handle
Handles are specially designed to fit the hand better than the competitors
Features brass and red spacers, a mosaic pin, and a stainless steel end cap
Ergonomic enough for any cook and elegant enough for any kitchen
