Miyabi Kaizen II Magnetic Easel Knives, Set of 10

Miyabi Kaizen II Magnetic Easel Knives, Set of 10

Miyabi
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$1,199.99

Miyabi moves one step closer to perfection with Kaizen II cutlery. Kaizen II knives combine traditional Japanese craftsmanship with the best German blade-hardening technology and stunning modern design. A core of FC61 fine carbide steel is embedded within 48 layers of Damascus stainless steel, creating the blade's gorgeous floral pattern. These handcrafted knives are both a work of art and the ultimate in precision sharpness. This collection includes a magnetic bamboo easel-style block to showcase the knives.

  • Blades are forged from Miyabi's proprietary FC61 super steel and protected by 48-layer Damascus stainless steel in a beautiful, acid-dipped floral pattern.
  • Authentic, thin Japanese blade profile for lightweight handling and precision control.
  • Fine carbide distribution creates a razor-sharp and durable blade with 61 Rockwell hardness.
  • Double ice-hardened FRIODUR® blades offer remarkable durability, corrosion resistance and edge retention.
  • Blades are hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12 degree angle.
  • Black PakkaWood handle with mosaic pin and Miyabi logo end cap.
  • Ergonomic Japanese D-shaped handle design is effortless to hold.
  • Strong, substantial handle features an improved thicker and rounded bolster for increased comfort and balance.
  • Each knife takes more than 100 steps and 42 days to create.
  • Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

10-piece set includes:

  • 3 1/2" paring knife
  • 4 1/2" utility knife
  • 5 1/4" prep knife
  • 6 1/2" nakiri
  • 7" santoku
  • 8" chef's knife
  • 9 1/2" bread knife
  • Honing steel
  • Kitchen shears
  • Magnetic bamboo easel storage block
  • Please note: Storage block is counted as individual piece.

3 1/2" Paring Knife: 3 1/2" blade, 3 3/4" handle; 6.4 oz.
4 1/2" Utility Knife: 4 1/2" blade, 3 3/4" handle; 6.4 oz.
5 1/4" Prep Knife: 5 1/4" blade, 3 3/4" handle; 6.4 oz.
6 1/2" Nakiri: 6 1/2" blade, 4 1/2" handle; 9.6 oz.
7" Santoku: 7" blade, 4 1/2" handle; 9.6 oz.
8" Chef's Knife: 8" blade, 4 1/2" handle; 11.2 oz.
9 1/2" Bread Knife: 9 1/2" blade, 4 1/2" handle; 12.8 oz.
Honing Steel: 9" rod, 5 1/2" handle; 2 lb.
Shears: 8 1/2" long; 2.8 oz.
Storage Block: 16 3/4" x 5 1/2" x 9 3/4" high; 12 lb.

Use

  • Always use caution when handling sharp objects.
  • Avoid cutting on hard surfaces such as stone, metal or glass.
  • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

  • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
  • Maintain the knife's cutting edge by regularly using a honing steel.
  • Sharpen as needed. With regular use and honing, you should not need to sharpen your knife more than once or twice a year.
  • Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
  • Store knife in a safe place to protect its edge and prevent injury.
$1,199.99