Miyabi Mizu SG2 knives start off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to permit food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process used to be used over 1000 years ago for samurai swords to create without equal sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the exceptional performance, the blade is hand-honed on the traditional Japanese blade angle of 9 to 12 degrees on each and every side, which ends up in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta deal with, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with an entire life warranty.
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Set Includes: 3.5-inch Paring Knife, 5.5-inch Utility/Prep Knife, 8-inch Chef’s Knife, 9.5-inch Bread Knife, 9-inch Tungsten Sharpening Steel, 10-slot Bamboo Knife Block & Kitchen Shears
Micro Carbide powder steel SG2 construction; core is surrounded with a hammered stainless steel Damascus textured finish
63 Rockwell hardness; special Criodur ice-hardening process maximizes properties of the steel
Traditional Japanese blade hand-honed to a 9 to 12 degree angle
Micarta D-shape deal with, with a mosaic accent complimented by red spacers and a metal end cap with logo; Handcrafted in Seki, Japan
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