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Features
- Includes 3.5" Parer; 7" Santoku; 8" Chef; 9" Bread; Stainless Steel Shears; 9" Birchwood Handle Steel; 12-Slot Bamboo Block
- 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-layer flower Damascus design with katana edge
- Traditional Japanese Karelian (Masur) Birch handle
- Rounded spine and heel
- Handcrafted in Seki, Japan
- 3.5" Parer; 7" Santoku; 8" Chef; 9" Bread; Stainless Steel Shears; 9" Birchwood Handle Steel; 12-Slot Bamboo Block
Description
Top-of-the-line 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 core of SG2 micro- carbide powder steel is protected by 100 layers of steel. MIYABI's innovative, ice-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 Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Handcrafted in Seki, Japan
Color: Stainless Steel
Brand: MIYABI
Blade Material: High Carbon Stainless Steel
Blade Edge: Plain (9.5 to 12 degrees)
Item dimensions L x W x H: 16.75 x 9.75 x 5.5 inches
Color: Stainless Steel
Brand: MIYABI
Blade Material: High Carbon Stainless Steel
Blade Edge: Plain (9.5 to 12 degrees)
Item dimensions L x W x H: 16.75 x 9.75 x 5.5 inches
Style: Contemporary
Item Weight: 7 Pounds
Is Dishwasher Safe: No
Handle Material: Wood
Construction Type: Forged
UPC: 035886302108
Manufacturer: Miyabi
Global Trade Identification Number: 08
Product Dimensions: 16.75 x 9.75 x 5.5 inches
Item Weight: 7 pounds
Item model number: 34370-007
Is Discontinued By Manufacturer: No
Date First Available: March 20, 2013
Frequently asked questions
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