- 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 4-Piece Steak Knife Set
Elevate your dining table with the Miyabi Artisan 4-Piece Steak Knife Set, a premium collection designed for effortless slicing and refined presentation. Each knife is crafted to glide cleanly through steak, grilled chicken, pork chops, and other hearty meats, delivering smooth cuts without tearing the texture of your food. Perfect for dinner parties or everyday meals, this elegant set combines performance with striking Japanese craftsmanship. ✨
Handmade in Japan, Miyabi Artisan steak knives feature advanced steel technology and traditional sharpening methods, ensuring exceptional sharpness and lasting durability.
Effortless Cutting at the Table 🔪🥩
This set includes four 5.5-inch steak knives, each engineered to slice through meats with precision and control. The ultra-sharp blades allow diners to enjoy clean, effortless cuts with every bite. 🍗🥩
SG2 Micro-Carbide Steel Core
At the heart of each blade is SG2 micro-carbide powder steel, renowned for its incredible hardness and long-lasting edge retention. The blade is layered with nickel and stainless steel and ice-hardened to approximately 63 Rockwell, providing excellent durability and corrosion resistance.
A distinctive Tsuchime (hammered) finish adds visual elegance while helping reduce friction when cutting.
Cocobolo Rosewood Pakkawood Handle
Each knife features a beautifully crafted Cocobolo Rosewood Pakkawood handle that offers both strength and sophistication. Designed for comfort and control, the handle includes brass and red spacers with a decorative mosaic pin, creating a secure grip and stunning appearance. 🌳
Key Features
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🔪 4-piece steak knife set for elegant dining
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🥩 Ideal for steak, pork chops, grilled chicken, and roasts
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🧬 SG2 micro-carbide steel core for exceptional sharpness
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❄️ Ice-hardened blades (~63 Rockwell) for durability and edge retention
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🔨 Tsuchime hammered blade finish enhances food release
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Handcrafted in Japan using traditional sharpening methods
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🌳 Cocobolo Rosewood Pakkawood handles with mosaic pin accents
Item number: 34079-000
About the Miyabi Artisan Series
The Miyabi Artisan collection represents the perfect harmony of artistry and performance. Each knife features a premium SG2 micro-carbide steel core layered with nickel and stainless steel for strength and long-lasting sharpness.
The blade’s Tsuchime hammered finish helps prevent food from sticking while adding a distinctive handcrafted look. Paired with elegant Cocobolo Rosewood Pakkawood handles, Miyabi Artisan knives deliver precision cutting, durability, and timeless Japanese design.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has earned a worldwide reputation for producing premium kitchen tools trusted by chefs and home cooks alike. With nearly three centuries of experience, the brand continues to set industry standards for quality, craftsmanship, and innovation.
From high-performance cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and long-lasting durability in kitchens around the world. 🌍🍳
| Name: |
Miyabi Artisan 4-pc Steak Knife Set |
| UPC: |
035886308155 |
| Manufacturer: |
Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
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. All Miyabi and 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 block sets 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.
