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MIYABI Artisan 9.5-inch Sujihiki

#34078-243
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  • Brown
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$240.00 $199.99
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YOU SAVE:-17%
$240.00 $199.99
Miyabi Artisan 9.5-inch Slicing Knife is rated 5.0 out of 5 by 1.
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MIYABI Artisan 9.5-inch Sujihiki
$240.00 $199.99
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Additional Information

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection.

The potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.

Fabricated with special Cocobolo Rosewood pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Handcrafted in Seki, Japan.

  • SG2 micro-carbide powder steel
  • Authentic thin Japanese blade profile
  • Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
  • CRYODUR blade, ice-hardened to Rockwell 63
  • SG2 core is protected by two layers and finished with a katana edge
  • D-shaped Cocobolo pakkawood handle
  • Hammered “Tsuchime” finish
  • Handcrafted in Seki, Japan
Charasteristics
  • Country of origin: Japan
  • Substance: MC63
  • Type of handle: consealed tang
  • Type of edge: Fine Edge
  • Edge finishing: Honbazuke edge
  • Manufacturing method: welded
  • Blade hardness (HRC): 62-64 HRC
Measurements
  • Blade length: 9.45 in
Miyabi Artisan 9.5-inch Slicing Knife is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Worth the price Miyabi knives are worth every penny. I use mine everyday, I've only had mine a month but the edge is as sharp as when it first arrived.
Date published: 2017-02-21
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Is it double bevel or single bevel?

Asked by: DMANO74
This item is double bevel.
Answered by: ZWILLING
Date published: 2018-08-14
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