Kitchen Knives

Handcrafted in Seki, Japan Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, more→and corrosion resistance Hand-honed Honbazuke blade boasts scalpel-like sharpness Authentic, thin Japanese blade profile - 9.5-12 degree edge angle

Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness. Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance. H more→and-honed Honbazuke blade boasts scalpel-like sharpness. Authentic, thin Japanese blade profile - 9.5-12 degree edge angle. Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo. Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand. Rounded spine and heel ensure tireless cutting. Hand wash only. Handcrafted in Seki, Japan

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade, ice-hardened to Rockwell 60 65-layer flower Damas more→cus design with katana edge Traditional Japanese D-shaped black linen Micarta handle Handcrafted in Seki, Japan

Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damast steel Fine carbide distribution creates a razor-sharp and durable blade with a 61 Ro more→ckwell hardness Double ice-hardened FRIODUR blade offers remarkable durability and cutting edge retention Blade is hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12 degrees Authentic, thin Japanese blade profile

Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damast steel Fine carbide distribution creates a razor-sharp and durable blade with a 61 Ro more→ckwell hardness Double ice-hardened FRIODUR blade offers remarkable durability and cutting edge retention Blade is hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12 degrees Authentic, thin Japanese blade profile

Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damast steel Fine carbide distribution creates a razor-sharp and durable blade with a 61 Ro more→ckwell hardness Double ice-hardened FRIODUR blade offers remarkable durability and cutting edge retention Blade is hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12 degrees Authentic, thin Japanese blade profile

Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damast steel Fine carbide distribution creates a razor-sharp and durable blade with a 61 Ro more→ckwell hardness Double ice-hardened FRIODUR blade offers remarkable durability and cutting edge retention Blade is hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12 degrees Authentic, thin Japanese blade profile

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade ice-hardened to Rockwell 60 65-layer flower Damasc more→us design with katana edge Traditional Japanese D-shaped black linen Micarta handle Handcrafted in Seki Japan

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade, ice-hardened to Rockwell 60 65-layer flower Damas more→cus design with katana edge Traditional Japanese D-shaped black linen Micarta handle Handcrafted in Seki, Japan

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade, ice-hardened to Rockwell 60 65-layer flower Damas more→cus design with katana edge Traditional Japanese D-shaped black linen Micarta handle Handcrafted in Seki, Japan

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade, ice-hardened to Rockwell 60 65-layer flower Damas more→cus design with katana edge

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade, ice-hardened to Rockwell 60 65-layer flower Damas more→cus design with katana edge

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade, ice-hardened to Rockwell 60 65-layer flower Damas more→cus design with katana edge Traditional Japanese D-shaped black linen Micarta handle Handcrafted in Seki, Japan

Japanese kitchen knife made in japan

VG10 super steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to 9.5 to 12 degree edge CRYODUR blade ice-hardened to Rockwell 60 65-layer flower Damascus more→design with a katana edge Rounded spine and heel Three-rivet handle made of glass-bead-enhanced POM

Fabricated from revolutionary Fc61 fine carbide steel Ice-hardened Friodurx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance Dry sharpened blade boasts scalpel- more→like sharpness

Blade consists of 133 layers of steel, resulting in a floral damascus pattern MC66 MicroCarbide steel is hardened to 66 HRC D-shaped handle made from stunning black ash Sharpened using a traditiona more→l, three step Honbazuke method Hand crafted in Seki, Japan

Blade consists of 133 layers of steel, resulting in a floral damascus pattern MC66 MicroCarbide steel is hardened to 66 HRC D-shaped handle made from stunning black ash Sharpened using a traditiona more→l, three step Honbazuke method Hand crafted in Seki, Japan

Blade consists of 133 layers of steel, resulting in a floral damascus pattern MC66 MicroCarbide steel is hardened to 66 HRC D-shaped handle made from stunning black ash Sharpened using a traditiona more→l, three step Honbazuke method Hand crafted in Seki, Japan

G2 micro-carbide powder steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge

SG2 micro-carbide powder steel Authentic thin Japanese blade profile Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge CRYODUR blade, ice-hardened to Rockwell 63 101-lay more→er flower Damascus design with katana edge

Microwave and oven use for versatility Patterns won’t wash, wear or scratch off Break and chip resistance for carefree durability