Home / Cutlery—New & Featured / Miyabi Tenmei Paring Knife, 4"

Miyabi Tenmei Paring Knife, 4"

Name: Miyabi Tenmei Paring Knife, 4"
Price: 78.1 USD
Availability: InStock

Quantity

ADD TO CART

BUY IT NOW

Free And Fast Shipping Shop easily online and enjoy free shipping on all orders.
Fast Returns All items top best quality,Fast return for unsatisfied item(s) is available within 30 days.
100% AUTHENTICITY GUARANTEED shop has served more than 180,000 customers, with a 98.75% positive review rate. We have a quality assurance team and fast-response professional customer service.

Detail
Summary
Miyabi Tenmei knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. The 49-layer Damascus-style blades are forged from high-performance carbide stainless steel for superior hardness and durability. Each one is hand honed using a classic Honbazuke process for scalpel-like sharpness, and ice-hardened with a patented technique for exceptional corrosion-resistance. The ergonomic D-shaped PakkaWood handles promote a secure grip and fatigue-free cutting. This paring knife is equipped with a compact blade, making it ideal for peeling, slicing and trimming.
- 49-layer Damascus-style blade is made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
- Blade is hand honed using traditional Honbazuke method to ultra-sharp 9–12-degree angle.
- Patented FRIODUR ice-hardening technique provides exceptional corrosion-resistance.
- Sharpened to 61 Rockwell hardness (+/-2).
- Ergonomic Japanese D-shaped PakkaWood handle delivers superior balance, comfort and control.
- Handle features brass spacers, red spacers, mosaic accent and stainless-steel endcap.
- Each knife takes more than 100 steps and 42 days to create.
- A Williams Sonoma exclusive.
Dimensions & More Info
- 3 1/2" blade, 4 1/2" handle.
- 2.7 oz.
- 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 edge by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
- Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
Customer Reviews

No comments

SEE ALL