Miyabi This Japanese, or chef's knife, has a powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel that surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so it can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It's recommended to hand wash only, maintain and sharpen on a whetstone, and using glass, ceramic, or stone cutting boards should be avoided.
Miyabi This Japanese, or chef's knife, has a powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel that surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so it can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It's recommended to hand wash only, maintain and sharpen on a whetstone, and using glass, ceramic, or stone cutting boards should be avoided.
in 3 offers
Miyabi This Japanese, or chef's knife, has a powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel that surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so it can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It's recommended to hand wash only, maintain and sharpen on a whetstone, and using glass, ceramic, or stone cutting boards should be avoided.
Miyabi This Japanese, or chef's knife, has a powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel that surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so it can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It's recommended to hand wash only, maintain and sharpen on a whetstone, and using glass, ceramic, or stone cutting boards should be avoided.
Last updated at 30/09/2024 10:07:03
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originally posted on williamsfoodequipment.com
originally posted on williamsfoodequipment.com
originally posted on couteaujaponais.com
Style | Kitchen Equipment |
Length in cm | 20 |
Material Blade | Steel |
Material Grip | Wood |
Updated about 16 hours ago
See 7 more history offers
Style | Kitchen Equipment |
Length in cm | 20 |
Material Blade | Steel |
Material Grip | Wood |