Miyabi Black Magnetic Easel Knife Block, Set of 10

Summary

Miyabi Black knives combine exceptional Japanese craftsmanship with superior German engineering and stunning modern design. Each one features a core of micro-carbide powdered MC66 steel, ice-hardened to an impressive 66 on the Rockwell scale. It's protected by 132 layers of Damascus stainless steel that also create the blade's intricate floral pattern. The scalpel-like knife edges are hand sharpened using the traditional three-step Honbazuke method. Designed for comfort and control, the ergonomic D-shaped handles are made of black-leaf maple burl dyed to resemble black ash. This Japanese-made set includes seven essential knives, a honing steel, kitchen shears and a bamboo storage easel.

• Each blade has a core forged of proprietary MC66 micro-carbide powdered steel.
• Protected by 132 layers of Damascus stainless steel that create intricate floral pattern.
• Authentic thin Japanese blade profile enables lightweight handling for precise control.
• Fine carbide distribution produces razor-sharp blades with Rockwell hardness of 66.
• Double ice-hardened Cryodur blades offer long-lasting durability, corrosion resistance and edge retention.
• Blades are hand honed to exceptionally sharp angle using traditional three-step Honbazuke method.
• Black-leaf maple knife handles have unique grain, dyed black ash hue and mosaic pin.
• Ergonomic D-shaped knife handles provide comfort and control.
• Honing steel has black ash handle; stainless-steel kitchen shears have plastic handles.
• Steel endcaps feature embossed logo.
• Magnetic storage easel is made of bamboo and holds 7 pieces.
• Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.

10-Piece ​Set includes:

• 3 1/2" paring knife
• 5 1/4" prep knife
• 5 1/2" santoku
• 7" rocking santoku
• 8" chef's knife
• 9 1/2" serrated bread knife
• 9 1/2" slicing knife
• Honing steel
• Kitchen shears
• Storage easel
• Please note: Storage easel is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 3 1/2" handle; 2.89 oz.
• 5 1/4" Prep Knife: 5 1/4" blade, 3 1/2" handle; 3.66 oz.
• 5 1/2" Santoku: 5 1/2" blade, 3 1/2" handle; 3.8 oz.
• 7" Rocking Santoku: 7" blade, 4 1/2" handle; 7.08 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 6.94 oz.
• 9 1/2" Serrated Bread Knife: 9 1/2" blade, 4 1/2" handle; 6.7 oz.
• 9 1/2" Slicing Knife: 9 1/2" blade, 4 1/2" handle; 6.73 oz.
• Honing Steel: 9" rod, 4 1/2" handle; 10.51 oz.
• Kitchen Shears: 8 1/2" long; 2.8 oz.
• Storage Easel: 16 3/4" x 9 3/4" x 5 1/2" high; 10 lb.
• Made in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent.
• Rinse and dry immediately.
• Maintain cutting edges of straight-edged knives by regularly using honing steel. Do not hone serrated knife.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edged knives at home using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knife at home using sharpener specifically designed for serrated blades, or have it sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.