Miyabi Rosewood (Chef & Shotoh) Starter 2 Piece Knife Set

Description

Miyabi knives are authentically designed by Japanese artisans, reflecting a fusion of stunning aesthetics and exceptional functionalityHandcrafted in Seki, Japan, these knives embody the artistry and dedication to quality synonymous with traditional Japanese knife-making. Each knife is meticulously handcrafted, taking over 40 days and 100+ steps to create, exemplifying the traditions and craftsmanship of Japanese sword makers combined with the excellence of German engineering.The Rosewood series Pakka Wood handle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the logo. It looks beautiful and is comfortable to hold. Experience the perfect blend of Japanese tradition and precision engineering with the Miyabi 6000MCT Knife Set. Each knife not only performs exceptionally but also adds an element of elegance to your kitchen.The Miyabi Rosewood 6000MCT 20cm (Gyutoh) Chefs Knife is a sturdy, heavy knife with a broad, strong blade and a fine cutting edge. The Gyutoh is the Japanese answer to the European chefs knife andis a blend of its Euro counterpart and the Nakiri knife. An all-rounder knife suitable for chopping herbs, cutting vegetables, and slicing and dicing fish and meat.TheMiyabi Rosewood 6000MCT 13cm (Shotoh) Paring Knifeis a small Asian vegetable knife with a strong blade, straight cutting edge and firm tip. After the Santoku, the Shotoh is the bestsellingblade shape in Japan.Included in this Gift Set:MIYABI 6000MCT 20cm Gyutoh Chefs Knife:An all-rounder knife suitable for chopping herbs, cutting vegetables, and slicing and dicing fish and meat.MIYABI 6000MCT 13cm Shotoh Paring Knife:The shotoh, or petty knife, is ideal for preparing smaller cuts of meat, fruit and vegetables.Features:Core Material: Ultra-hard MC63 micro carbide powder steelCladding: Encased in two additional steel layers with a hand-hammered Tsuchime finishCRYODUR Blades: Hardened through a special process, including ice-hardening at -196C, achieving a hardness of approximately 66 HRCTsuchime Finish: The hammered surface creates air pockets, allowing food to release effortlessly after each cut, essential for precision slicing such as sashimi or carpaccioHonbazuke Technique: Each blade is hand-honed on both sides to achieve an ultra-sharp finish with a razor-sharp angle of 9.5 to 12 degreesRosewood Pakka Wood handleHandle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the Miyabi logoErgonomics: Beautiful and comfortable to hold, enhancing the overall handling experienceGift BoxedTo find out the best knife to use for your next task at hand, how to sharpen and care for it, and why how your knife is produced is important, check ourBest Knife Guide Online blog post.