- Includes a 3.5" paring knife and 6" chef's knife
- Fabricated from revolutionary FC61 fine carbide steel
- Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
- Dry Sharpened blade boasts scalpel-like sharpness
- Authentic, thin Japanese blade profile
- Ergonomic, triple-riveted POM handle nestles comfortably in the hand
- Rounded spine and heel offer tireless cutting
- Time-tested German engineering meets Japanese craftsmanship
- Handcrafted in Seki, Japan
Miyabi Evolution 2-Piece Knife Set
Build the foundation of your kitchen toolkit with the Miyabi Evolution 2-Piece Knife Set. Designed for precision and everyday versatility, this compact set includes two essential knives that handle the majority of kitchen prep tasks. Handcrafted in Japan, these knives combine advanced steel technology with traditional craftsmanship for exceptional sharpness and long-lasting performance.
Perfect for new cooks, minimalist kitchens, or anyone looking to upgrade their everyday cutlery, this set delivers professional-level performance in a streamlined package. ✨
Essential Two-Knife Kitchen Set 🔪
This practical duo covers the most common kitchen tasks:
-
🔪 6" Chef’s Knife – A versatile all-purpose blade ideal for chopping, slicing, dicing, and mincing larger ingredients
-
🍎 3.5" Paring Knife – Perfect for peeling, trimming, and precision cutting of smaller foods
Together, these knives provide the core tools needed for efficient meal preparation.
Advanced FC61 Fine Carbide Steel
Each Miyabi Evolution knife features a high-performance FC61 fine carbide steel core, engineered for remarkable sharpness and durability. The blades are double ice-hardened, enhancing corrosion resistance, strength, and long-lasting edge retention.
Crafted using traditional Japanese knife-making techniques, these blades deliver scalpel-like sharpness and smooth cutting precision for effortless food prep.
Ergonomic Triple-Rivet Handle
The sleek triple-rivet handles with signature red spacers offer a comfortable grip and modern visual appeal. Each handle undergoes a nine-step ergonomic finishing process, ensuring balance, comfort, and control during extended use.
Key Features
-
Handcrafted in Japan using traditional techniques
-
🔪 FC61 fine carbide steel blades for exceptional sharpness
-
❄️ Double ice-hardened construction for durability and corrosion resistance
-
✨ Mirror-polished blade finish for a sleek, professional look
-
🤲 Triple-rivet ergonomic handles with distinctive red accents
-
🏡 Compact essential knife set ideal for smaller kitchens or beginners
Item number: 34011-000
About the Miyabi Evolution Series
The Miyabi Evolution collection merges elegant design with cutting-edge metallurgy. Each knife features a fine carbide FC61 steel cutting core that delivers outstanding sharpness and long-lasting edge retention.
Blades are ice-hardened for exceptional durability and corrosion resistance, then polished to a striking mirror finish. Combined with ergonomic triple-rivet handles, Miyabi Evolution knives provide precision cutting, reliability, and beautiful craftsmanship for any kitchen.
About ZWILLING J.A. Henckels
Established in 1731, ZWILLING J.A. Henckels has built a global reputation for crafting premium kitchen tools trusted by chefs and home cooks alike. With nearly three centuries of experience, the brand continues to set the standard for quality, innovation, and performance.
From precision cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliability, durability, and timeless craftsmanship in kitchens around the world. 🌍🍳
| Name: |
Miyabi Evolution 2-pc Knife Set |
| UPC: |
035886338404 |
| 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.
