- Includes 3.5" paring knife and 6" chef's knife
- SG2 Powder-steel core is clad in layers of nickel and stainless steel
- Ice-hardened to 63 Rockwell hardness for exceptional durability
- Hammered finish prevents sticking and looks stunning
- Hand-honed blade is exceptionally sharp
- Distinctive Pakka wood handle features brass and red spacers, stainless steel endcap, and attractive mosaic pin
Miyabi Artisan 2-Piece Knife Set
Build a premium foundation for your kitchen with the Miyabi Artisan 2-Piece Knife Set, a beautifully crafted pairing of essential blades designed for precision, versatility, and long-lasting performance. Handcrafted in Japan, these knives combine traditional Japanese craftsmanship with advanced steel technology, making everyday food prep smooth and effortless.
Perfect for both home cooks and culinary professionals, this compact set includes the two most frequently used kitchen knives for preparing a wide variety of ingredients.
Essential Two-Knife Set for Everyday Prep 🔪✨
This practical duo provides the core tools needed for efficient cooking:
-
🔪 6" Chef’s Knife – A versatile all-purpose blade ideal for chopping, slicing, dicing, and mincing meats, vegetables, and herbs
-
🍎 3.5" Paring Knife – Perfect for peeling, trimming, and detailed cutting of fruits and small ingredients
Together, these knives handle the majority of kitchen prep tasks with exceptional precision.
SG2 Micro-Carbide Steel Core
Each blade features premium SG2 micro-carbide powder steel, renowned for its superior hardness and long-lasting sharpness. The blade is layered with nickel and stainless steel and ice-hardened to approximately 63 Rockwell, providing outstanding durability, corrosion resistance, and excellent edge retention.
The distinctive Tsuchime (hammered) blade finish not only enhances visual appeal but also helps reduce food sticking during slicing.
Cocobolo Rosewood Pakkawood Handles
The elegant handles are crafted from Cocobolo Rosewood Pakkawood, offering durability, moisture resistance, and a luxurious appearance. Designed with ergonomic curves and mosaic pin accents with brass and red spacers, the handles provide a secure, comfortable grip for confident cutting. 🌳
Key Features
-
🔪 2-piece essential knife set for everyday cooking tasks
-
🧬 SG2 micro-carbide steel core for exceptional edge retention
-
❄️ Ice-hardened blades (~63 Rockwell) for durability and strength
-
🔨 Tsuchime hammered blade finish helps prevent food sticking
-
Handcrafted in Japan using traditional sharpening methods
-
🌳 Cocobolo Rosewood Pakkawood handles with decorative mosaic pin
Item number: 34081-000
About the Miyabi Artisan Series
The Miyabi Artisan collection blends elegant design with outstanding cutting performance. Each knife features a high-performance SG2 micro-carbide steel core layered with nickel and stainless steel for strength and durability.
The blade’s Tsuchime hammered finish improves food release while adding a distinctive handcrafted appearance. Paired with beautifully crafted Cocobolo Rosewood Pakkawood handles, Miyabi Artisan knives deliver precision cutting, durability, and timeless Japanese artistry.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a worldwide reputation for producing premium kitchen tools trusted by chefs and home cooks alike. With nearly three centuries of expertise, the brand continues to set the benchmark for quality, craftsmanship, and innovation.
From high-performance cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and lasting durability in kitchens around the globe. 🌍🍳
| Name: |
Miyabi Artisan 2-pc Knife Set |
| UPC: |
035886338381 |
| Manufacturer: |
Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckels warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.
