- VG10 super 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 60
- 65-layer flower Damascus design with katana edge
- Traditional Japanese D-shaped black linen Micarta handle
- Handcrafted in Sei, Japan
Miyabi Kaizen 4-Piece Steak Knife Set
Elevate your dining experience with the Miyabi Kaizen 4-Piece Steak Knife Set, designed to deliver precision cutting and refined presentation at every meal. Perfect for steak, chicken, pork, and more, these knives glide effortlessly through meats, ensuring clean, smooth slices without tearing.
Handcrafted in Japan, each knife combines traditional Japanese craftsmanship with advanced steel technology, making this set a standout addition to any table setting.✨
Effortless Cutting for Every Meal🔪🥩
Whether you're hosting a dinner party or enjoying a weeknight meal, these steak knives are engineered for smooth, precise cuts. Their razor-sharp edges allow you to slice through even the toughest cuts of meat with ease. 🍽️
VG10 Damascus Steel Blades
Each knife features a VG10 super steel core, renowned for exceptional sharpness and long-lasting edge retention. The blade is wrapped in 64 layers of Damascus steel, delivering strength, durability, and a beautiful wave-pattern finish.
The blades are also ice-hardened to approximately 60 Rockwell, enhancing corrosion resistance and ensuring consistent performance over time.
Ergonomic D-Shaped Micarta Handles
Designed for comfort and control, the D-shaped Micarta handles provide a secure grip for effortless slicing. Accented with red spacers, a decorative mosaic pin, and a polished end cap with the Miyabi logo, each knife offers both functionality and elegant design. ✨
Key Features
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🔪 Set of 4 premium steak knives for dining and entertaining
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🥩 Ideal for steak, poultry, pork, and more
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🧬 VG10 steel cutting core for superior sharpness
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🌊 64-layer Damascus blades for durability and visual appeal
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❄️ Ice-hardened (~60 Rockwell) for long-lasting edge retention
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Handcrafted in Japan using traditional techniques
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🤲 Ergonomic Micarta handles with mosaic pin and red accents
Item number: 34189-001
About the Miyabi Kaizen Series
“Kaizen” means continuous improvement, reflecting Miyabi’s dedication to refining every detail of knife craftsmanship. The Miyabi Kaizen collection combines traditional Japanese artistry with modern steel innovation to create blades that are both beautiful and highly functional.
Each knife features a VG10 steel core with 64 layers of Damascus, delivering exceptional sharpness, durability, and precision cutting performance trusted by chefs worldwide.
About ZWILLING J.A. Henckels
Established in 1731, ZWILLING J.A. Henckels has built a global reputation for producing premium kitchen tools. With over 280 years of expertise, the brand is known for innovation, craftsmanship, and reliability.
From precision knives to cookware, ZWILLING products are designed to deliver professional-quality performance and lasting durability in every kitchen. 🌍🍳
| Name: |
Miyabi Kaizen 4-pc Steak Knife Set |
| UPC: |
035886336615 |
| 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.
