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<p>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 <i>Honbazuke</i> 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 versatile chef's knife is ideal for a range of tasks, including slicing, mincing and chopping.</p>
<ul>
<li>49-layer Damascus-style blade is made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.</li>
<li>Blade is hand honed using traditional <i>Honbazuke</i> method to ultra-sharp 9–12-degree angle.</li>
<li>Patented FRIODUR ice-hardening technique provides exceptional corrosion-resistance.</li>
<li>Sharpened to 61 Rockwell hardness (+/-2).</li>
<li>Ergonomic Japanese D-shaped PakkaWood handle delivers superior balance, comfort and control.</li>
<li>Handle features brass spacers, red spacers, mosaic accent and stainless-steel endcap.</li>
<li>Each knife takes more than 100 steps and 42 days to create.</li>
<li>A Williams Sonoma exclusive.</li>
</ul>
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