Miyabi Artisan Slicing Knife - 9.5″
Features
- SG2 Powder-steel core is clad in layers of nickel and stainless steel
- Ice-hardened to 63 Rockwell hardness for exceptional durability
- Hammered finish prevents sticking and looks stunning
- Hand-honed blade is exceptionally sharp
- Distinctive Pakka wood handle features brass and red spacers, stainless steel endcap, and attractive mosaic pin.
Overview
MIYABI Artisan knives are beautiful pieces of cutlery that are constructed to withstand the stress of a busy kitchen. This 9.5" slicing knife from MIYABI Artisan is perfect for making clean cuts to prime rib, roasted turkey, pork loin, and more. The tip's very sharp point allows you to separate meat from the bone, making it simple to cut thick or thin slices. MIYABI Artisan knives feature an industry-leading micro-carbide SG2 core with layers of nickel stainless steel. The SG2 core is ice-hardened to a Rockwell hardness of 63 for superior durability and edge retention. The handle is made of cocobolo-rosewood pakkawood, which fits nicely in your hand and prevents unintentional slips and cuts. Each knife is handmade in Japan to ensure you're getting a high-quality product. This slicing knife is sure to impress everyone who sees its capabilities. Enjoy many years of the knife's scalpel sharpness that makes slicing meat effortless. Item number 34078-243.
About Miyabi Artisan
Miyabi Artisan knives are beautiful and handcrafted products that are constructed to provide exceptional cutting results. Each Miyabi Artisan knife contains an industry-leading SG2 cutting core and is plated in nickel and stainless steel to ensure durability. The blade is then hammered for a "Tsuchime" finish. Miyabi Artisan handles are made of Cocobolo Rosewood Pakkawood. The handles feature a mosaic accent with brass and red spacers for a striking appearance. The small curve in the handle provides a firm grip to prevent it from slipping out during use. Miyabi Artisan knives are wonderful products that are built to last many years in your kitchen. With their scalpel-sharp blades and sturdy handles, Miyabi Artisan knives are fantastic for making clean and precise cuts to produce food that tastes amazing.
About Zwilling J.A. Henckels
Since 1731, ZWILLING J.A. Henckels has been developing high-quality cookware for chefs around the world. With over 280 years of experience, ZWILLING J.A. Henckels has been an industry leader in developing products that are beautiful, dependable, and versatile. They've set the bar high when it comes to flatware, cookware, and kitchen tools. Driven by international culinary and lifestyle trends, their products are designed to make meals that not only look great but taste amazing, too. No matter where life takes you, have confidence knowing ZWILLING J.A. Henckels is ready for any challenge. This company is committed to producing premium products that are built for superior performance in every kitchen.
| Name: | Miyabi Artisan Slicing Knife - 9.5″ |
| UPC: | 035886308148 |
| Manufacturer: | Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckels warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.