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The Miyabi Black 5000MCD is a true work of art. The blade is constructed of microcarbide powdered MC66 steel, which is icehardened to an impressive 66 HRC. This results in an exceptionally sharp and l more→asting edge. The blade is wrapped in 132 additional layers of steel, resulting in a beautiful flower damascus pattern.The handle of the Miyabi Black series is made from unique wood, black ash. The grain and color of the black ash contrasts with the damascus of the blade. The handle is crafted in a traditional "D" shape, providing optimal ergonomics for fatiguefree cutting in the kitchen.Handcrafted in Seki, Japan.

The Miyabi Black 5000MCD is a true work of art. The blade is constructed of microcarbide powdered MC66 steel, which is icehardened to an impressive 66 HRC. This results in an exceptionally sharp and l more→asting edge. The blade is wrapped in 132 additional layers of steel, resulting in a beautiful flower damascus pattern.The handle of the Miyabi Black series is made from unique wood, black ash. The grain and color of the black ash contrasts with the damascus of the blade. The handle is crafted in a traditional "D" shape, providing optimal ergonomics for fatiguefree cutting in the kitchen.Handcrafted in Seki, Japan.

Even choice knives will lose their initial sharpness over time. This premium steel restores maximum sharpness to knives in just seconds.

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection.The potent core more→of SG2 microcarbide powder steel is layered in a Tsuchime finish. This exquisite, handhammered effect helps prevent food from sticking. Each knife features a handhoned blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.Fabricated with special Cocobolo Rosewood pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless steel end cap. The attractive Dshaped handle is designed …

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection.The potent core more→of SG2 microcarbide powder steel is layered in a Tsuchime finish. This exquisite, handhammered effect helps prevent food from sticking. Each knife features a handhoned blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.Fabricated with special Cocobolo Rosewood pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless steel end cap. The attractive Dshaped handle is designed …

Exclusively at Sur La Table. Introducing the exquisite Artisan SG2 Collection, handmade in the legendary knife capital of Seki, Japan. Artisan reflects the rich tradition of metalworking in Japanwhere more→since the 13th century bladesmiths have honed their craft and developed an almost mythic reputation. Set includes 8" chefs, 7" santoku, 9" bread, 3" paring, kitchen shears, sharpening steel and bamboo knife block.

Industry-Leading SG2 Core
The ice-hardened symmetrical blade is made from Micro Carbide powder steel SG2, which boasts a Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur. The core is then surrounded with stainless steel thats hammered to a dramatic …

Exclusively at Sur La Table. Introducing the exquisite Artisan SG2 Collection, handmade in the legendary knife capital of Seki, Japan. Artisan reflects the rich tradition of metalworking in Japanwhere more→since the 13th century bladesmiths have honed their craft and developed an almost mythic reputation.

Industry-Leading SG2 Core
The ice-hardened symmetrical blade is made from Micro Carbide powder steel SG2, which boasts a Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur. The core is then surrounded with stainless steel thats hammered to a dramatic Damascus-textured finish.

Legendary Katana Edge
Using traditional methods and new innovative …

Perfect for everything from dicing peppers to slicing steaks and filleting small fish, this versatile santoku is a does-it-all wonder. Designed exclusively for Sur La Table, Artisan knives feature an more→industry-leading micro-carbide SG2 core plated in nickel and stainless steel for a dramatic textured finish and exceptional performance. Each knife is hand-honed using a blend of traditional methods and cutting-edge techniques, resulting in a true katana edge that glides effortlessly through almost any food. The uniquely shaped handle is constructed from beautiful cocobolo-rosewood pakkawood with handsome decorative embellishments and rests comfortably and securely in the hand.

Authentically Japanese in design, each knife features 101 layers of forged steel to create a delicate Damascus pattern. Each blade in the Miyabi Birchwood collection is hand-honed using a traditional more→three-step honbazuke process. The genuine hamon edgethe visible line where flexible outer layers and incredibly hard core layer meetis reminiscent of legendary Japanese swords.

Topoftheline MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance.More than meets the eye, the potent c more→ore of SG2 microcarbide powder steel is protected by 100 layers of steel. MIYABI's innovative, icehardening process locks in the longlasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability.The scalpellike blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives …

Update your kitchen with the stunning Miyabi Birchwood Chef Knife Set. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel. An innovative ice more→-hardening process locks in the long-lasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability. The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberg egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look.

A traditional alternative to the Western-style chefs knife, this Japanese-style kiritsuke features a unique shape thats great for all-round use and a longer blade that makes it a favorite of experienc more→ed chefs.

Each knife in the Birchwood collection features 101 layers of steel50 layers clad on each side of the Cryodur-hardened SG2 microcarbide steel coreforming a delicate Damascus pattern with a Rockwell hardness of 63. Blades are hand-honed using a traditional three-step process. Plus, the D-shape of the natural Masur birch handle creates a comfortable grip and ensures tireless cutting, even with frequent use.

Authentically Japanese in design, each knife features 101 layers of steel50 layers clad on each side of the Cryodur-hardened SG2 microcarbide steel coreforming a delicate Damascus pattern with a Rockw more→ell hardness of 63.

Each blade in the Birchwood collection is hand-honed using a traditional three-step honbazuke process. Its sharpened twice on whetstones with custom grits, followed by mirror polishing on a leather wheel.

The genuine hamon edgea visible line where flexible outer layers and incredibly hard core layer meetis reminiscent of legendary Japanese swords. A hamon edge is a sign of superior craftsmanship.

The D-shape of the natural Masur birch handle creates a …

The shotoh, which means “small sword” in Japanese, is a versatile knife that is slightly larger than a paring knife. It can be used for intricate vegetable work like peeling and creating garnishes as more→well as for cleaning and trimming meat and fish.Topoftheline MIYABI Birchwood is a work of culinary art. Both the authentic, thin, Japanese profile blade and the wood handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 microcarbide powder steel is protected by 100 layers of steel, for an exceptionally sharp and longlasting edge that is highly corrosion resistant. MIYABI's innovative, icehardening process lock…

Made up of two cutlery essentials, this beautiful, high-quality paring and Chefs knife set from Miyabi makes kitchen prep easy. Both knives in this set feature ice-hardened blades that are beautifully more→polished to a mirror finish for durability and corrosion resistance. Made from revolutionary fine carbide FC61 steel, these knives offer the signature sharpness for which Japanese knives are known. Their ergonomic, triple-rivet handles encourage fatigue-free cutting and supports both Western chopping and Asian rocking cuts.

Crafted in the samurai swordmaking capital of the world, Seki, Japan, Miyabi merges Japanese craftsmanship with German engineering expertise to produce the ultimate …

Crafted in the samurai swordmaking capital of the world, Seki, Japan, MIYABI merges Japanese craftsmanship with German engineering expertise to produce the ultimate kitchen knives. Experience the beau more→ty of sharpness with the MIYABI Evolution series. Beautifully polished to a mirror finish, the icehardened blades are extremely durable and corrosion resistant. Made from revolutionary fine carbide FC61 steel, these knives offer the signature sharpness for which Japanese knives are known. The ergonomic, triplerivet handle encourages fatiguefree cutting and supports both Western chopping and Asian rocking cuts. With their utmost attention to detail, skilled artisans ensure each knife is of the finest …

A traditional alternative to larger, Western-style knives, this Japanese-style vegetable cleaver features a unique blade shape thats great for slicing and dicing vegetables, mincing herbs and cutting more→fruit or cheese.

The product of a revolutionary hardening process, Miyabi Evolutions exceptional steel is honed to a razor-sharp edge thats easy to maintain. Ergonomic handles, precision balance and rounded spines provide outstanding comfort and control.

This nimble paring knife handles even the most precise cutting tasks with ease and grace. It may also be the most advanced piece of technology in your kitchen. The product of a revolutionary hardening more→process, the exceptional steel holds a keen edge, while the ergonomic handle, precision balance, and rounded spine ensure comfort even during marathon prep sessions.

Inspired by the Japanese word for soaring, Hisho is designed to take you, and your cutting experience to new heights. Marked by a wide-blade style, this hand-crafted collection is designed to maximize more→knuckle clearance and is perfectly proportioned for cutting through large produce and piles of food. Crafted from resilient FC61 super steel, known for its durability and strength, the blade is finished with a rippled, hand-hammered pattern that acts as a distinct mark of the artisans hand, as no two blades are alike.

This paring knife is one of the most essential kitchen knives to have in your kitchen. With an ultra-sharp blade and a rounded spine and heel for a comfortable, ergonomic grip,…

Inspired by the Japanese word for soaring, Hisho is designed to take you, and your cutting experience to new heights. Marked by a wide-blade style, this hand-crafted collection is designed to maximize more→knuckle clearance and is perfectly proportioned for cutting through large produce and piles of food. Crafted from resilient FC61 super steel, known for its durability and strength, the blade is finished with a rippled, hand-hammered pattern that acts as a distinct mark of the artisans hand, as no two blades are alike.

This compact, all-purpose prep knife provides an in-hand precision that delivers results on the cutting board. Its perfect for chopping herbs, slicing meat and dicing vegetables.…

The nakiri is a Japanese-style cleaver built to chop through summer melons, leafy greens and other fruits and vegetables with tough rinds. The wide, versatile blade is also well-suited for transferrin more→g prepped ingredients from cutting board to pan.

Inspired by the Japanese word for soaring, Hisho is designed to take you, and your cutting experience to new heights. Marked by a wide-blade style, this hand-crafted collection is designed to maximize knuckle clearance and is perfectly proportioned for cutting through large produce and piles of food. Crafted from resilient FC61 super steel, known for its durability and strength, the blade is finished with a rippled, hand-hammered pattern that …

Inspired by the Japanese word for soaring, Hisho is designed to take you, and your cutting experience to new heights. Marked by a wide-blade style, this hand-crafted collection is designed to maximize more→knuckle clearance and is perfectly proportioned for cutting through large produce and piles of food. Crafted from resilient FC61 super steel, known for its durability and strength, the blade is finished with a rippled, hand-hammered pattern that acts as a distinct mark of the artisans hand, as no two blades are alike.

This versatile chef knife is perfect for all kitchen tasks, allowing you to slice, dice and mince confidently and effortlessly.

Inspired by the Japanese word for soaring, Hisho is designed to take you, and your cutting experience to new heights. Marked by a wide-blade style, this hand-crafted collection is designed to maximize more→knuckle clearance and is perfectly proportioned for cutting through large produce and piles of food. Crafted from resilient FC61 super steel, known for its durability and strength, the blade is finished with a rippled, hand-hammered pattern that acts as a distinct mark of the artisans hand, as no two blades are alike.

This slicing knife makes it easy to slice and serve meat and seafood effortlessly, allowing you to confidently carve and smoothly slice proteins into succulent slices.…