<p>Miyabi Artisan knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. Layered with a stunning hand-hammered <i>tsuchime</i> finish, the blades are forged from SG2 steel, known for its superior hardness and durability. Each knife is hand honed with a true katana edge – an homage to the samurai swords made in Seki centuries ago. The D-shaped rosewood PakkaWood handles nestle comfortably in hand, promoting a secure grip and fatigue-free cutting. This serrated bread knife is ideal for slicing through crispy crusts without tearing the delicate interiors.</p> <ul> <li>SG2 micro-carbide-powder steel blade is finished with katana edge for scalpel-like sharpness.</li> <li>Beautiful hand-hammered <i>tsuchime</i> finish helps prevent sticking.</li> <li>Authentic, thin Japanese blade enables lightweight handling and precision control.</li> <li>Cryodur blade is ice hardened to Rockwell hardness 63 for long-lasting edge retention.</li> <li>Using historic <i>Honbazuke </i>method, blade is hand honed to exceptionally sharp 9.5–12 degree angle.</li> <li>Cocobolo rosewood PakkaWood handle features mosaic pin, red spacers and Miyabi logo end cap.</li> <li>Ergonomic D-shaped handle is comfortable to hold.</li> <li>Each knife takes more than 100 steps and 42 days to create.</li> <li>Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.</li> </ul>