- 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 9.5" Slicing Knife
Carve meats with precision using the Miyabi Artisan 9.5-inch Slicing Knife, expertly crafted for smooth, clean cuts. With its long, narrow blade and razor-sharp edge, this knife glides effortlessly through roast beef, prime rib, turkey, pork loin, and other large cuts of meat. Whether you're preparing a holiday feast or carving everyday meals, this slicing knife delivers professional-level performance. 🍗
Handcrafted in Japan, the Miyabi Artisan series blends traditional Japanese craftsmanship with modern blade engineering, creating a beautiful and dependable knife built to perform in busy kitchens.
Precision Blade for Carving Meats 🔪🥩
The 9.5-inch slicing blade is designed to produce thin, even slices while minimizing tearing. Its sharp pointed tip also allows you to easily separate meat from bone, giving you greater control when carving roasts or poultry.
Premium SG2 Micro-Carbide Steel Core
At the center of the blade is SG2 micro-carbide powder steel, renowned for its exceptional hardness and long-lasting sharpness. The blade is layered with nickel and stainless steel and ice-hardened to approximately 63 Rockwell, delivering impressive durability, corrosion resistance, and outstanding edge retention.
A signature Tsuchime (hammered) finish helps reduce food sticking while adding a distinctive handcrafted look.
Cocobolo Rosewood Pakkawood Handle
The elegant handle is made from Cocobolo Rosewood Pakkawood, providing both durability and a luxurious appearance. Its ergonomic shape features brass and red spacers with a decorative mosaic pin, ensuring a secure and comfortable grip during carving. ✨
Key Features
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🔪 9.5" slicing knife for carving meats and roasts
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🥩 Ideal for prime rib, turkey, pork loin, and roast beef
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🧬 SG2 micro-carbide steel core for superior edge retention
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❄️ Ice-hardened blade (~63 Rockwell) for durability and sharpness
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🔨 Tsuchime hammered blade finish helps reduce food sticking
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Handcrafted in Japan using traditional sharpening methods
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🌳 Cocobolo Rosewood Pakkawood handle with mosaic pin accents
Item number: 34078-243
About the Miyabi Artisan Series
The Miyabi Artisan collection combines elegant design with outstanding cutting performance. Each knife features a high-performance SG2 micro-carbide steel core layered with nickel and stainless steel for exceptional durability and edge retention.
The blade’s Tsuchime hammered finish enhances food release while adding a striking handcrafted appearance. Paired with beautifully crafted Cocobolo Rosewood Pakkawood handles, Miyabi Artisan knives offer 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 industry standards for innovation, craftsmanship, and quality.
From precision 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 Slicing Knife - 9.5″ |
| UPC: |
035886308148 |
| 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.
