- G2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- 101-layer flower Damascus design with katana edge
- Traditional Japanese Karelian (Masur) Birch handle
- Rounded spine and heel
- Handcrafted in Seki, Japan
Miyabi Birchwood 9" Sharpening Steel
Keep your premium knives performing at their best with the Miyabi Birchwood 9-inch Sharpening Steel. Regular honing helps maintain a razor-sharp edge by gently realigning the blade, reducing the need for frequent sharpening and extending the life of your knives. Designed for both performance and elegance, this honing steel is the perfect companion for your Miyabi Birchwood knives and other high-quality cutlery. 🔪✨
Precision Honing for Long-Lasting Sharpness
Honing your knives frequently helps preserve their cutting efficiency and ensures smooth, effortless slicing. The 9" honing steel realigns the blade edge to restore optimal sharpness, keeping your knives performing like new. Simply place the heel of the blade against the steel and glide downward with light pressure, repeating 7–8 strokes per side for best results.
Elegant Birchwood Handle Design
Crafted with the same attention to detail as Miyabi’s renowned knives, this sharpening steel features a Karelian (Masur) Birchwood handle that offers a comfortable grip and striking visual appeal. A decorative mosaic pin, red accent spacers, and polished steel end cap complete the refined design. 🌳
Key Features
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🔪 9-inch honing steel for maintaining razor-sharp knife edges
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🧲 Edge realignment reduces the need for frequent sharpening
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🌳 Karelian (Masur) Birchwood handle with elegant mosaic pin
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🎨 Red spacer accents and steel end cap for premium styling
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Japanese-inspired craftsmanship designed to complement Miyabi Birchwood knives
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🧰 Ideal for maintaining high-hardness blades such as SG2 steel
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📦 Item number: 32541-230
About Miyabi Birchwood
Handcrafted in Japan, Miyabi Birchwood knives represent the perfect balance of artistry, tradition, and advanced blade technology. Each knife features a micro-carbide SG2 steel core protected by 101 layers of Damascus, delivering exceptional strength and edge retention. The blades are ice-hardened to approximately 63 Rockwell hardness, providing outstanding durability and corrosion resistance.
Distinctive Karelian Birchwood handles, accented with red spacers and a signature mosaic pin, highlight Miyabi’s dedication to beauty and ergonomics. The result is a knife collection that blends traditional Japanese craftsmanship with modern metallurgy for superior performance in the kitchen.✨
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a global reputation for crafting premium kitchen tools trusted by professional chefs and home cooks alike. With nearly three centuries of expertise, the brand continues to innovate while honoring traditional craftsmanship.
From cookware and cutlery to kitchen accessories, ZWILLING products are engineered for durability, precision, and everyday reliability. Their commitment to quality ensures every item delivers exceptional performance and timeless design in kitchens around the world. 🍳🌍
| Name: |
Miyabi Birchwood Sharpening Steel - 9″ |
| UPC: |
035886285074 |
| 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.
