- 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 4-Piece Steak Knife Set
Elevate your dining experience with the Miyabi Evolution 4-Piece Steak Knife Set, crafted for effortless slicing and elegant presentation at the table. Designed to glide smoothly through steak and other meats, these premium knives deliver clean, precise cuts without tearing or shredding. Perfect for dinner parties or everyday meals, this set brings professional-level performance to your table. ✨
Handcrafted in Japan, Miyabi steak knives combine traditional craftsmanship with modern steel technology, ensuring long-lasting sharpness and exceptional durability.
Effortless Steak & Meat Slicing 🔪🥩
These steak knives are designed to handle a wide range of proteins with ease. Whether you're serving steak, roasted chicken, pork chops, or turkey, the ultra-sharp blades cut smoothly through every bite for a refined dining experience. 🍗🥩
Advanced FC61 Fine Carbide Steel
Each knife features a high-performance FC61 fine carbide steel blade core, engineered for superior strength and razor-sharp precision. The blades undergo double ice-hardening, enhancing durability, corrosion resistance, and long-lasting edge retention.
Using traditional Japanese sharpening techniques, Miyabi crafts blades with scalpel-like sharpness for exceptional cutting performance.
Ergonomic Triple-Rivet Handle
The knives feature triple-rivet handles accented with signature red spacers, blending style with comfort. Each handle is refined through a nine-step ergonomic finishing process, ensuring a balanced grip and excellent control while cutting.
Key Features
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🔪 4-piece steak knife set ideal for dining and entertaining
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🥩 Designed for steak, poultry, pork, and roasted meats
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🧬 FC61 fine carbide steel blade core for exceptional sharpness
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❄️ Double ice-hardened blades for durability and corrosion resistance
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Handcrafted in Japan using traditional knife-making techniques
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✨ Mirror-polished blade finish for a refined appearance
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🤲 Triple-rivet ergonomic handles with signature red spacers
Item number: 34029-000
About the Miyabi Evolution Series
The Miyabi Evolution collection combines elegant design with advanced blade engineering. Each knife features a fine carbide FC61 steel core, delivering remarkable sharpness and long-lasting edge retention.
The blades are ice-hardened for durability and corrosion resistance, then polished to a brilliant mirror finish. Paired with ergonomic triple-rivet handles, Miyabi Evolution knives provide precision cutting, comfort, and dependable performance in any kitchen.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has been crafting premium kitchen tools for chefs and home cooks around the world. With nearly three centuries of experience, the brand continues to set industry standards for quality, innovation, and craftsmanship.
From precision cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and lasting durability in kitchens everywhere. 🌍🍳
| Name: |
Miyabi Evolution 4-pc Steak Set |
| UPC: |
035886330958 |
| 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.
