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MIYABI moves one step closer to perfection with FCD Japanese for improvement or "change for the better." The blades gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double FRIODUR ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting.

This Miyabi Nakiri, or Japanese vegetable knife, is ideal for juliennes, brunoises and other precision knife cuts for vegetables. It is also a great tool for cutting into very hard-skinned produce like pumpkins and squash. Both blade and handle are crafted from the most precious materials, which shape their exquisite appearance. Each blade goes through an ice-hardening process that locks in the long-lasting sharpness.

• Dimensions: 17cm
• Material: FC61 Fine Carbide Steel, Pakka Wood

Features:

• Ice-hardened blade
• 48-layer flower Damascus design
• Traditional 3-step Honbazuke hand-honed edge
• Ergonomic Japanese Pakkawood handle
• 61 Rockwell Hardness
• Stainless steel mosaic pin and end cap

Care Instructions:

• Hand Wash only
• Store in a dry, moisture- free area to avoid rusting or discoloration
• If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store in a dry place
• Miyabi knives should only be sharpened with a professional sharpening stone

About Miyabi Knives:

It takes more than 100 steps and 42 days to make one knife worthy of the MIYABI brand. Each knife goes from the hands of skilled artisans to yours ensuring you get the finest calibre. You get the best of both worlds: German engineering and Japanese craftsmanship, for long-lasting durability and scalpel-like sharpness. Making you the master of precision cuts.

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