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Miyabi Evolution Bread Knife

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Sale $159.99
Regularly $200.00
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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.

Crafted in the samurai sword–making capital of the world, Seki, Japan, MIYABI merges Japanese craftsmanship with German engineering expertise to produce the ultimate kitchen knives. Experience the beauty of sharpness with the MIYABI Evolution series. Beautifully polished to a mirror finish, the ice-hardened 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, triple-rivet handle encourages fatigue-free 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 caliber. It takes more than 100 steps and 42 days to create one knife worthy of the MIYABI brand.

  • 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-like sharpness
  • Authentic, thin Japanese blade profile
  • Ergonomic, triple-riveted POM handle nestles comfortably in the hand
  • Rounded spine and heel offer tireless cutting
  • Time-tested German engineering meets Japanese craftsmanship
  • Handcrafted in Seki, Japan
  • Country of origin:  Japan
  • Substance:  FC61
  • Type of handle:  exposed tang
  • Type of edge:  Serrated edge
  • Manufacturing method:  welded
  • Number of parts:  1
  • Blade hardness (HRC):  60-62 HRC
  • Colour handle:  black matte
  • Substance handle:  plastic
MEASUREMENTS
  • Net weight:  0.38 lbs
  • Length of product:  14.37 in
  • Width of product:  0.94 in
  • Height of product:  1.54 in
  • Blade length:  9.06 in
  • Handle length:  5.31 in
  • Handle width:  0.91 in

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.

The best sharpening tools for Japanese knives are leather strops and fine whetstones.