Miyabi Knives

Morimoto by Miyabi 34482-153 An authentic Japanese knife series that merges extreme sharpness, and comfort. A western looking handle featuring Amboyna Burl wood scales. with optimum ergonomics for all standard cutting techniques that perfectly fits the Japanese blade shapes. Specific handle weight adjustments make MIYABI 600 MC the perfect choice for all standard cooking techniques even over a longer period of time. Cutting with the MIYABI 600 MC knives combine sharpness and cutting edge retention with increased toughness and corrosion resistance. Chef Morimoto has his name etched on blade and has been instrumental in the design and features of many styles.

1 Forged from high quality stainless steel, with same hardness of all Twin German steel knives.
2 All Miyabi knives undergo scalpel-like sharpening using the traditional "honbazuke" honing technique.
3 Unique asymetric blades designed for Japanese food preparation enhances the cutting angle and prevents food from sticking
4 Miyabi 500S knives can be sharpened with either a wet stone or sharpening steel
5 Miyabi knives are guaranteed against defects in materials or craftmanship

1 Traditional Usuba vegetable knife--used in Japan to finely peel vegetable skin into thin sheets for sashimi garnishes
2 Constructed of solid, top-quality CMV60 stainless steel for incredible resilience, hardness and corrosion resistance
3 Asymmetric blade cross-section with a one-sided, ultra-sharp Honbazuke honing
4 Traditional, perfectly balanced D-shaped handle made of layered, compacted compound of linen and resin
5 Hand wash only; limited lifetime warranty; made in Japan