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Zoom Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case
Zoom Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case
Zoom Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case
Zoom Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case
Zoom Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case
Zoom Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case
Zoom Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case
Miyabi   /   Miyabi Koya   /   Steak Knives

Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case

$399.95
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5.0
Rated 5.0 out of 5 stars
1 Review
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Features

  • Constructed of revolutionary FC61 fine carbide stainless steel (4000FC) with 61 Rockwell hardness; hand-engraved Miyabi logo on blade
  • Full-tang ice-hardened Friodur2 blade with sandblasted Katana edge offers exceptional durability, cutting edge retention
  • Hand-honed 12° double bevel blade angle boasts scalpel-like sharpness; rounded spine, bolster and heel offer tireless cutting; corrosion resistant
  • Faceted birchwood pakkawood handle is individually weight adjusted with 9-step finishing process; mosaic accent
  • Handcrafted by 46 expert artisans in Seki, Japan with a lifetime warranty; hand-wash only

Set Includes

Four Miyabi Koya 4.75" Steak Knives
Bamboo Case (11" x 5" x 1-5/8")

Description

Miyabi Koya Steak Knives are ideal for cutting tenderloin steak, grilled lamb chops and more. Crafted in the samurai sword-making capital of the world, Seki, Japan, Miyabi merges Japanese craftsmanship with German engineering expertise to produce the ultimate kitchen knives providing a Western or Eastern hold. Experience the beauty of sharpness with our Exclusive Miyabi Koya series, also known as "desert" in Japanese. Beautifully polished to a mirror finish, the ice-hardened blades are extremely durable and corrosion resistant. Made from revolutionary FC61 fine carbide stainless steel, these gorgeous knives offer the signature sharpness for which Japanese knives are known. The ergonomic, faceted birchwood pakkawood handle encourages fatigue-free cutting and supports both Western chopping and Eastern rocking cuts. With the utmost attention to detail, 46 skilled artisans ensure each knife is of the finest caliber.

Specs

Made in Seki, Japan
Lifetime Warranty

Blade Construction: Friodurx2 ice hardened FC61 stainless steel with sand blasted Katana edge, hand engraved Miyabi logo
Handle Construction: Birchwood Pakkawood with mosaic accent
Rockwell Hardness: 61 degrees
Edge: Approximately 12 degrees, double bevel

Blade Length: 4.75"
Blade Height: 7/8"
Overall Length: 9.5"
Spine Thickness at Heel: 1.9mm
Weight: 3.1 oz. (88g)

Bamboo Case (11" x 5" x 1-5/8")

Item number: 33979-124C

MEET THE MAKER

Miyabi

5.0
Rated 5.0 out of 5 stars
Based on 1 review
Total 5 star reviews: 1 Total 4 star reviews: 0 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
1 review
  • A
    Anon
    Verified Buyer
    I recommend this product
    What is your cooking skill level? Beginner
    Bought For Myself
    Has Owned Product For Under 1 Month
    Uses Product Monthly
    Rated 5 out of 5 stars
    4 days ago
    Superb Japanese knives with 10 degree edges

    Miyabi Koya is actually called Miyabi Koh in Japan and in Zwilling's web materials. Miyabi knives are made in Japan, some with Damascus patterns created by multiple folds of steel--but not this series, which is more of an entry level. But, having said that, it is a great blade, unusually sharp, and has great, light hand feel. Most Japanese kitchen knives are beveled at 15 degrees a side, so to hang on to the more acute bevel, it is important to purchase the tall, top of line ceramic rods sharpener from Zwilling; and, it can do either the 10 or the 15 angle via 3 different grades of ceramic. Handle is a resin infused wood (Pakkawood, whatever that is). Oh yes, an afterthought, whoever decided that steak knives ought to be serrated at least at the tip was wrong; serrations tear and shred meat, a sharp knife has no need to tear, it slices easily. This idea of serrations is a relic from a time when noone had truly sharp knives or the means to sharpen them.

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