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Miyabi Artisan 6000MCT Knives
Miyabi Artisan Knives feature an innovative SG2 Microcarbide steel core that has been clad with layers of nickel and stainless steels to create a "Tsuchime" pattern hammered finish. Hand-formed and honed in Seki, Japan. The artisan series is an amalgam of modern scientific achievement and classic quality craftsmanship. The beautifully clad Artisan blades are well paired with hefty Pakka Rosewood handles that have been carefully contoured for an exceptionally comfortable grip.
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Miyabi Artisan 7-Piece Knife Block Set
Hand-Hammered Blades That Release What They Cut The Miyabi Artisan 7-Piece Knife Block Set is for cooks who do a great deal of vegetable prep and want a very hard Japanese edge that food does not cling to. It gathers the four knives that cover most daily cutting in a block with room to grow, finished with a hammered surface that sets the line apart from its smooth-bladed siblings.
Why It Works Hammered Tsuchime finish: The hand-hammered surface keeps slices of potato, cucumber and apple from sticking, so they fall away from the blade instead of riding up the face. Powder steel core: Fine carbides let the edge be honed thin and stay sharp through long stretches of prep. CRYODUR ice-hardening: Miyabi’s sub-zero hardening process adds hardness, durability and corrosion resistance. Honbazuke edge: Each edge is hand-honed in three stages to a thin Japanese profile for clean cuts with little resistance.
In the Kitchen The hammered finish earns its keep on starchy and wet produce. The santoku slices potatoes for gratin and cucumbers for salad without the slices clinging to the blade, and the chef’s knife works through onions, carrots and boneless proteins. The bread knife takes on crusty loaves and ripe tomatoes, and the paring knife handles peeling, coring and trimming in the hand. Learn More$849.95 -
Miyabi Artisan Kiritsuke 9.5-inch
The Professional Workhorse: Hand-Hammered SG2 Precision Historically reserved for the Executive Chef (the 'Master of the Kitchen'), the Kiritsuke is a hybrid tool that demands respect and delivers versatility. The Miyabi Artisan 9.5-inch (240mm) Kiritsuke (Model 34079-243) captures this tradition but upgrades it for the modern high-pressure kitchen. Unlike traditional single-beveled versions, this double-beveled masterpiece provides a symmetrical 50/50 grind, making it accessible for rapid push-cuts and precise pull-slicing alike. At the heart of this tool is SG2 (MC63) micro-carbide powder steel. In the world of metallurgy, hardness usually invites brittleness, but SG2 is the exception. This steel is both exceptionally hard—hitting a 63 Rockwell—and remarkably tough. It maintains a scalpel-like edge through 40 lbs of mirepoix without the micro-chipping common in lesser high-carbon alloys. The Artisan collection offers this premium SG2 steel at an extremely reasonable price point compared to custom boutique alternatives. Every blade undergoes Miyabi’s proprietary CRYODUR ice-hardening process, optimizing the molecular structure for durability and corrosion resistance. The Tsuchime finish is more than an aesthetic choice; the hand-hammered indentations create air pockets that prevent starchy potatoes and oily proteins from sticking to the blade during high-speed service. Finished with a 'Katana' edge as a tribute to Seki’s samurai heritage, this knife is the definitive tool for chefs who refuse to compromise between beauty and industrial-grade performance. Learn More$284.95 -
Miyabi Artisan Bunka Knife
A High-Performance Workhorse That Bridges the Gap Between Japanese Precision and Western Power The Miyabi Artisan Bunka (SKU 1034067) is a statement piece of functional art, engineered for those who demand the surgical sharpness of Japanese steel without the delicate feel of a traditional 'laser' knife. The 170mm (6.7") blade is forged from SG2 micro-carbide powder steel, ice-hardened to a 63 Rockwell hardness. While this level of hardness typically suggests brittleness, the Artisan series is uniquely tough—designed to withstand high-volume commercial prep without chipping, provided it is treated with professional respect. The most striking visual feature is the Tsuchime finish. This hand-hammered texture is more than aesthetic; it creates air pockets that effectively reduce drag and prevent starchy vegetables like potatoes or onions from suctioning to the blade. Combined with the aggressive 'K-tip' (reverse tanto) geometry, this Bunka excels at both heavy dicing and intricate detail work like scoring proteins or piercing thick skins. Unlike traditional Japanese handles, the Artisan grip is built for significant girth. Often called 'D-shaped' in generic marketing, this handle is actually a symmetrical 'Trophy Bass' or bulbous profile. It features a thick, rounded belly and subtle ergonomic facets that nestle into the palm. This design makes it equally comfortable for left- and right-handed chefs, providing a secure, Western-style feel that provides confidence during long shifts. Hand-finished in Seki, Japan, this knife represents the pinnacle of Miyabi's robust engineering. Learn More$234.95 -
Miyabi Artisan SG2 3-Piece Knife Set
The Pinnacle of Japanese Craftsmanship The Miyabi Artisan SG2 3-Piece Knife Set is not merely a collection of tools; it is an invitation to experience the peak of Japanese blade engineering. Each knife in this series is a testament to the Seki tradition, where ancient sword-making techniques meet modern, high-performance materials. At the heart of these blades lies the SG2 micro-carbide powder steel, a revolutionary alloy that allows for a staggering 63 Rockwell hardness. This translates to an edge that remains 'screamingly sharp' through months of heavy professional use, far outlasting traditional stainless steel. Form Meets Functional Art Beyond the edge, the Artisan series features a breathtaking Tsuchime finish. This hand-hammered texture is not just for aesthetics; the resulting indentations create tiny air pockets between the blade and the food, ensuring that even starchy vegetables like potatoes or sticky proteins slide off with ease. Each blade is subjected to the CRYODUR vacuum-tempering process, an ice-hardening technique that enhances the steel's structural integrity and corrosion resistance. Unrivaled Control and Comfort The experience is completed by the unique D-shaped handle, crafted from Cocobolo Rosewood PakkaWood. This moisture-resistant material provides the warmth of wood with the durability of a composite. Accented with a sophisticated mosaic pin and brass spacers, the handle is designed to nestle perfectly into the palm, reducing fatigue during extended prep sessions. Whether you are performing the delicate tasks of a paring knife or the heavy-duty work of an 8-inch chef's knife, this set provides the balance and precision required by the world's most demanding chefs. Learn More
