Excaliber Cutlery

VG10 super steel core with a 65-layer Damascus design with katana edgeCRYODUR ice hardened to a 60 RockwellD-shaped black Micarta handleHand-honed using three step Honbazuke processBlack linen Micarta handle construction with mosaic pin, two red spacers, end cap with logoFood-safe, hygienic, durableMicarta resists becoming slick in useLong pronged serrated edge bread knifeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

Sharpness, design, geometry of Japanese traditional knife bladesExclusive German Zwilling formula VG10 (CMV60) super steelDamascus flower pattern 65-layer Miyabi knifeFusion blades with Rockwell hardness of 60Blade with maximized corrosion resistance, toughness, and edge retentionCRYODUR® 4-step hardening process usedFood-safe, hygienic, durableLaser-controlled final blade edgeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spine and blade heelLong, strong blade with serrated edgeCuts hard, crisp, or soft crusts with easeBread knife with long, aggressive prongsMiyabi Fusion Bread Knife length – 9 inchesLimited lifetime manufacturer warrantyMiyabi Knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

VG10 super steel core with a 65-layer Damascus design with katana edgeCRYODUR ice hardened to a 60 RockwellD-shaped black Micarta handleHand-honed using three step Honbazuke processBlack linen Micarta handle construction with mosaic pin, two red spacers, end cap with logoFood-safe, hygienic, durableMicarta resists becoming slick in useLong pronged serrated edge bread knifeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen HE Santoku Knife length – 5.5 inchesAll-purpose Asian three-fold knife for vegetables, meat, fishDesigned for principle action of choppingLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

Sharpness, design, geometry of Japanese traditional knife bladesExclusive German Zwilling formula VG10 (CMV60) super steelDamascus flower pattern 65-layer Miyabi knifeFusion blades with Rockwell hardness of 60Blade with maximized corrosion resistance, toughness, and edge retentionCRYODUR® 4-step hardening process usedFood-safe, hygienic, durableLaser-controlled final blade edgeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spine and blade heelMiyabi Fusion Slicer & Carving Knife length – 9 inchesEffortlessly carves game hens, chickens, turkeys, or ducksJapanese slicing knife for both raw and cooked meat preparations Limited lifetime manufacturer warrantyMiyabi Knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

VG10 super steel core with a 65-layer Damascus design with katana edgeCRYODUR ice hardened to a 60 RockwellD-shaped black Micarta handleHand-honed using three step Honbazuke processBlack linen Micarta handle construction with mosaic pin, two red spacers, end cap with logoFood-safe, hygienic, durableMicarta resists becoming slick in useLong pronged serrated edge bread knifeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen HE Santoku Knife length – 7 inchesAll-purpose Asian three-fold knife for vegetables, meat, fishDesigned for principle action of choppingLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

Sharpness, design, geometry of Japanese traditional knife bladesExclusive German Zwilling formula VG10 (CMV60) super steelDamascus flower pattern 65-layer Miyabi knifeFusion blades with Rockwell hardness of 60Blade with maximized corrosion resistance, toughness, and edge retentionCRYODUR® 4-step hardening process usedFood-safe, hygienic, durableLaser-controlled final blade edgeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spine and blade heelMiyabi Fusion HE Granton Santoku Knife length – 7 inchesGranton dimples and hollow edge blade keep foods from stickingAll-purpose Asian three-fold knife for meat, fish, vegetablesLimited lifetime manufacturer warrantyMiyabi Knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

VG10 super steel core with a 65-layer Damascus design with katana edgeCRYODUR ice hardened to a 60 RockwellD-shaped black Micarta handleHand-honed using three step Honbazuke processBlack linen Micarta handle construction with mosaic pin, two red spacers, end cap with logoFood-safe, hygienic, durableMicarta resists becoming slick in useLong pronged serrated edge bread knifeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen Gyutoh Chef’s Knife length – 6 inchesAll-purpose for triple motions of circular-action, rocking, choppingMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

VG10 super steel core with a 65-layer Damascus design with katana edgeCRYODUR ice hardened to a 60 RockwellD-shaped black Micarta handleHand-honed using three step Honbazuke processBlack linen Micarta handle construction with mosaic pin, two red spacers, end cap with logoFood-safe, hygienic, durableMicarta resists becoming slick in useLong pronged serrated edge bread knifeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen Wide Gyutoh Chef’s Knife length – 6 inchesAll-purpose for triple motions of circular-action, rocking, choppingUltra-wide blade for slicing uniformly through thickest foodsMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

VG10 super steel core with a 65-layer Damascus design with katana edgeCRYODUR ice hardened to a 60 RockwellD-shaped black Micarta handleHand-honed using three step Honbazuke processBlack linen Micarta handle construction with mosaic pin, two red spacers, end cap with logoFood-safe, hygienic, durableMicarta resists becoming slick in useLong pronged serrated edge bread knifeAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen Gyutoh Chef’s Knife length – 8 inchesUse for trio position motions – circular, rocking, choppingMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.

The potent core of SG2 super steel is protected by a 101-layer stunning flower Damascus pattern.The CRYODUR® blade undergoes a four-step hardening process that maximizes the properties of the steel.Traditional 3-step Honbazuke hand-honed edgeCRYODUR ice-hardened to 63 RockwellEffortlessly works through beef, chicken, & porkSet of 4Part of the Miyabi Birchwood SG2 collectionHandcrafted from micro-carbide powder steelDamascus finish63 Rockwell hardnessKatana edgeErgonomic Karelian birch wood handlesEngraved Miyabi end capHandcrafted in JapanHand-wash onlyLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 13 x 5.5 x 3.5 inches.