The Miyabi Evolution series combines beauty and durability into one knife. The knives feature a revolutionary fine carbide FC61 cutting core. The blades are ice-hardened for extreme durability, cutting edge retention, and corrosion resistance. Miyabi Evolution blades are polished for a beautiful mirror finish. The shiny and sleek blades leave a lasting impression on everyone who sees them. Miyabi Evolution knives feature a triple-rivet handle that results in a comfortable grip. Evolution handles go through a nine-step process for an ergonomic design. Experience the joy of effortless cutting with a Miyabi Evolution knife. Chefs love the Miyabi Evolution line because each knife features exceptional sharpness, precise cutting, and superior performance.
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 Evolution Nakiri Knife - 6.5″|
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.
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 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.