Item purchased will look different than item pictured due to variations in materials.
This knife comes with a coupon for complimentary re-sharpening of your knife (a $10-$16 value). We also extend the manufacturers warranty to discount repair of damage caused by the user.
Due to the COVID19 PANDEMIC, this product will ship directly from the manufacturer. Sharpening coupons will be emailed separately.
This is a food prep knife designed for users who value excellent sharpness and edge retention but do not want to worry about the rust that non-stainless steel presents.
This is a high-carbon stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, edge retention, stain-free, ambidextrous handle, easy to keep sharp.
The blades are damascus-clad VG10 cobalt alloy, a high-carbon stainless steel that stays sharp longer than most other steels.
The handle is made of pakka wood with a steel end cap and mosaic pin.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.
From the manufacturer:
Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.