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MIYABI Koh 4-pc Steak Knife Set

Variations
  • Brown
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564.00 $399.99
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Miyabi Koh 4-pc Steak Knife Set is rated 4.8 out of 5 by 17.
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Description

Each elegant MIYABI Koh knife is crafted in Seki, Japan. There, MIYABI artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steels to produce these ultimate kitchen knives.Advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale - provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance.The stunning blades are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago, and feature an embossed MIYABI logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts - experience ergonomic perfection with each slice.
  • Handcrafted in Seki, Japan
  • Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
  • Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
  • Hand-honed Honbazuke blade boasts scalpel-like sharpness
  • Authentic, thin Japanese blade profile - 9.5-12 degree edge angle
  • Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
  • Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand
  • Rounded spine and heel ensure tireless cutting

Specifications

  • Item no. 33961-003
Characteristics
  • Color: Brown
  • Country of origin: Japan
  • Substance: FC61
  • Manufacturing method: forged
  • Number of parts: 4
MIYABI Koh 4-pc Steak Knife Set
$564.00 $399.99
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Miyabi Koh 4-pc Steak Knife Set is rated 4.8 out of 5 by 17.
Rated 5 out of 5 by from Great lightweight steak knives This is a great traditional style Japanese steak knife collection. Super lightweight, these knives have a nice balance to them, and they won’t get heavy in your hand if you are slicing steak, meat. The thin yet sharp and durable blade of the FC61 steel of the Koh does a nice job of slicing and cutting easily and smoothly. The Pakkawood handle is more a traditional style for Japanese cutlery, paying homage to the original Japanese knives, samurai swords. If you’re looking for a traditional style Japanese knife, the Koh collection is for you. They also come in a wooden presentation box, for easy and safe storage.
Date published: 2020-04-07
Rated 5 out of 5 by from These steak knives will elevate your table place settings and make cutting through any meat effortless as well as elegant. The Miyabi Koh steak knives have all the incredible features of the knife series. Hand crafted in Japan by skilled artisans from FC61 steel that is so strong it the 9.5 to 12 degree edge will stay that way use after use after use. The ice hardening process leaves these chip and crack resistant and the blade has a beautiful mirror polish finish with a sandblasted edge. The traditional D shaped handle feels comfortable and sturdy.
Date published: 2020-05-04
Rated 5 out of 5 by from These awesome steak knives slice through steak like slicing through butter. Meat that is sliced cleanly will have better flavor than meat that is "torn" which sometimes happens with serrated steak knives. The Japanese blade is thin and has a very small edge, which is what makes them so sharp, but they are durable as well. They are made from FC61 which is a very chip resistant, durable steel. This is most important with steak knives because you're cutting on a plate, which is not the best thing for knives.
Date published: 2020-04-30
Rated 5 out of 5 by from These are a beautiful addition to my Koh knives. I have needed steak knives for years and have put off buying anything. I saw these and decided to add to my collection of Koh knives and I am so happy with them. Just like the knives, these are super sharp and the handles feel great in my hand, and everyone that has used them. I get a lot of compliments on this set and plan on adding to them soon. A great investment that will be handed down I am sure.
Date published: 2020-05-11
Rated 4 out of 5 by from Zwilling employee If you are looking for an entry level Japanese steak knifes this is a good set to try. The Miyabi Koh, has a traditional Japanese looking handle that will actually fit comfortably in the right or left hand. Unlike a true D shaped handle, it will not roll for lefties. The blade profile is Japanese but the steel is more German in temperament. It is forgiving, will not chip or nick, but can be honed back to sharpness with ease.
Date published: 2020-05-13
Rated 5 out of 5 by from Beautiful on the table! Love these steak knives! They are perfect for a rare meat-eater like me. That's the reason a straight-edge blade is always my first choice. Nothing like have a razor sharp slicing knife good through a perfectly cooked steak. The blades on these knives hold an edge, but in the event that you have sharpen them, you can! The benefit of a straight-edge vs. serrated edge.
Date published: 2020-04-17
Rated 5 out of 5 by from attractive and sharp These are great steak knives. The handles are so unique. The hexagonal design is attractive and comfortable to hold. The blades are super sharp. They go through the same production as the full sized kitchen knives. They go through a double hardening process which produces a strong sharp blade. They stay sharp for a long time and are easy to maintain.
Date published: 2020-08-06
Rated 4 out of 5 by from Steak Anyone? Beautiful steak knives and so efficient. The blades are made from FC61 fine carbide steel and ice-hardened twice which translates to exceptional durability, cutting edge retention, and corrosion resistance. The blade is also dry sharpened creating a scalpel-like sharpness. These steak knives will get through and meat you can think of.
Date published: 2020-04-29
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