Miyabi Tenmei knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. The 49-layer Damascus-style blades are forged from high-performance carbide stainless steel for superior hardness and durability. Each one is hand honed using a classic Honbazuke process for scalpel-like sharpness, and ice-hardened with a patented technique for exceptional corrosion-resistance. The ergonomic D-shaped PakkaWood handles promote a secure grip and fatigue-free cutting.

• 49-layer Damascus-style blades are made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
• Blades are hand honed using traditional Honbazuke method to ultra-sharp 9–12-degree angle.
• Patented FRIODUR ice-hardening technique provides exceptional corrosion-resistance.
• Sharpened to 61 Rockwell hardness (+/-2).
• Ergonomic Japanese D-shaped PakkaWood handles deliver superior balance, comfort and control.
• Handles feature brass spacers, red spacers, mosaic accents and stainless-steel endcaps.
• Each knife takes more than 100 steps and 42 days to create.
• Steak knife sold as set of four with storage case.
• A Williams Sonoma exclusive.

7-piece set includes:

• 4" paring knife
• 5 1/2" prep knife
• 8" chef's knife
• 9" bread knife
• Shears
• Honing steel
• Bamboo storage block
• Please note: storage block is counted as individual piece.

9-piece set includes:

• 4" paring knife
• 5 1/2" prep knife
• 6 1/2" nakiri
• 7" santoku
• 8" chef's knife
• 9" bread knife
• Shears
• Honing steel
• Magnetic storage easel
• Please note: storage easel is counted as individual piece.