- 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 5" Utility Knife
Add precision and versatility to your kitchen with the Miyabi Artisan 5-inch Utility Knife. Perfectly sized between a paring knife and chef’s knife, this blade is ideal for slicing fruits, trimming vegetables, preparing sandwiches, and handling everyday prep tasks. Its compact design and razor-sharp edge make it a dependable go-to knife for quick and precise cuts.
Handcrafted in Japan, the Miyabi Artisan series blends traditional Japanese knife-making techniques with advanced metallurgy, delivering outstanding sharpness and long-lasting durability.
Versatile Knife for Everyday Prep 🔪🍅
The 5-inch utility blade offers excellent control and maneuverability, making it perfect for mid-sized cutting tasks. From slicing tomatoes to preparing lunch ingredients, this knife delivers clean, effortless cuts with impressive precision. 🥪🍅
SG2 Micro-Carbide Steel Core
At the heart of the blade is premium SG2 micro-carbide powder steel, known for its exceptional hardness and ability to maintain a razor-sharp edge. The blade is layered with nickel and stainless steel and ice-hardened to a Rockwell hardness of approximately 63, providing excellent durability, corrosion resistance, and long-lasting edge retention.
Finished with a Tsuchime hammered texture, the blade also helps reduce food sticking during slicing.
Elegant Cocobolo Rosewood Pakkawood Handle
The handle is crafted from Cocobolo Rosewood Pakkawood, offering both durability and a luxurious appearance. Designed for balance and comfort, it features a decorative mosaic pin with brass and red spacers, providing a secure grip and striking aesthetic. ✨
Key Features
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🔪 5" utility knife ideal for everyday kitchen prep
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🍅 Perfect for fruits, vegetables, sandwiches, and small slicing tasks
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🧬 SG2 micro-carbide steel core for exceptional edge retention
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🔨 Tsuchime hammered blade finish helps prevent food sticking
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❄️ Ice-hardened blade (approx. 63 Rockwell) for durability
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Handcrafted in Japan using traditional sharpening techniques
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🌳 Cocobolo Rosewood Pakkawood handle with mosaic pin accents
Item number: 34072-133
About the Miyabi Artisan Series
The Miyabi Artisan collection combines stunning aesthetics with exceptional cutting performance. Each knife features a high-performance SG2 micro-carbide steel core, layered with nickel and stainless steel for strength and resilience.
The blades feature a distinctive Tsuchime hammered finish that helps reduce friction when slicing. Paired with beautifully crafted Cocobolo Rosewood Pakkawood handles, Miyabi Artisan knives deliver professional-level precision, durability, and timeless style.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has earned a global reputation for producing premium kitchen tools trusted by professional chefs and home cooks alike. With nearly three centuries of expertise, the brand continues to set industry standards for innovation, craftsmanship, and quality.
From high-performance cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and lasting durability in kitchens worldwide. 🌍🍳
| Name: |
Miyabi Artisan Utility Knife - 5″ |
| UPC: |
035886307967 |
| 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.
