|•||Scalpel-like sharpening using the traditional|
|•||Asymmetric blades for Japanese food; enhances cutting angle and prevents food from sticking|
|•||Forged high quality stainless steel -- same hardness as all Twin German steel knives|
|•||Single bevel blade for right-handed use only. Primarily used for boning fish, poultry and meat|
|•||Lifetime Warranty; Made in Japan|
The Miyabi 5000S series combines high function and good looks with top-quality and easy care materials. These blades are made of the Zwilling JA Henckels' special formula steel, with its optimum blend of carbon, chromium and other components, allowing these knives to deliver the best combination of hardness, high elasticity and corrosion resistance for lasting sharpness and cutting edge retention. These knives have been ice hardened to approximately 57 Rockwell to deliver excellent cutting edge retention. The traditional "D-shape" handle is key to effortless finger tip control. Elegantly styled from stainless steel and synthetic materials, Miyabi has perfect weight and balance.