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Williams-Sonoma

Miyabi Black Chef's Knife

Current price: $479.95
Miyabi Black Chef's Knife
Miyabi Black Chef's Knife

Williams-Sonoma

Miyabi Black Chef's Knife

Current price: $479.95
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*Product Information may vary - to confirm product availability, pricing, and additional information please contact Williams-Sonoma

Miyabi Black knives combine exceptional Japanese craftsmanship with superior German engineering and stunning modern design. Each one features a core of micro-carbide powdered MC66 steel, ice-hardened to an impressive 66 on the Rockwell scale. It's protected by 132 layers of Damascus stainless steel that also create the blade's intricate floral pattern. The scalpel-like knife edges are hand sharpened using the traditional three-step Honbazuke method. Designed for comfort and control, the ergonomic D-shaped handles are made of black-leaf maple burl dyed to resemble black ash. This Japanese-made chef's knife excels at a range of tasks, including chopping, mincing and slicing.

  • Blade has a core forged of proprietary MC66 micro-carbide powdered steel.
  • Protected by 132 layers of Damascus stainless steel that create intricate floral pattern.
  • Authentic thin Japanese blade profile enables lightweight handling for precise control.
  • Fine carbide distribution produces razor-sharp blade with Rockwell hardness of 66.
  • Double ice-hardened Cryodur blade offers long-lasting durability, corrosion resistance and edge retention.
  • Blade is hand honed to exceptionally sharp angle using traditional three-step Honbazuke method.
  • Black-leaf maple handle has unique grain, dyed black ash hue and mosaic pin.
  • Ergonomic D-shaped handle provides comfort and control.
  • Steel endcap features embossed logo.
  • Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.

More About Williams-Sonoma at The Summit at Fritz Farm

Williams Sonoma offers professional quality cookware, bakeware, and gourmet food. Visit their premier kitchen at Fritz Farm, and to shop products, create a wedding registry, and participate in technique and cooking classes in Lexington.

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