Excaliber Cutlery

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 Rockwell7 Piece Birchwood Knife Block Set from Miyabi Knives Includes:3.5 inch paring knife8 inch chef’s knife7 inch granton santoku knife9 inch bread knife9 inch sharpening steelKitchen shearsMiyabi bamboo block – premium Asian styleLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 16.75 x 9.75 x 5.5 inches.

Manufactured in Seki, JapanThe resilient core of VG10 (CMV60) super steel is protected by a 64-layer stunning flower Damascus pattern.The CRYODUR® blade undergoes a four-step hardening process that maximizes the properties of the steel. Hardening done in a state-of-the-art vacuum furnaceRapid-quenching to room temperature in secondsCryogenic treatment at -321° F to enhance the corrosion resistanceDouble tempering to improve toughnessTraditional 3-step Honbazuke hand-honed edgeBlack linen Micarta handleMosaic pinTwo red spacersEnd cap with logoDimensions: 12 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 processMicarta resists becoming slick in useAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen vegetable knife length – 3.5 inchesShort profile with strong, firm blade tipMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 12 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 processMicarta resists becoming slick in useAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen paring knife length – 4.5 inchesShort, small profile with strong, firm blade tipLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 12 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 processMicarta resists becoming slick in useAcute angle honing between 9.5 and 12 degrees per side for surgical scalpel blade edgeFully rounded spineMiyabi Kaizen paring knife length – 6 inchesShort, small profile with strong, firm blade tipLimited 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 processHardening done in a state-of-the-art vacuum furnaceRapid-quenching to room temperature in secondsCryogenic treatment at -321° F to enhance the corrosion resistanceDouble tempering to improve toughnessTraditional 3-step Honbazuke hand-honed edgeBlack linen Micarta handleMosaic pinTwo red spacersEnd cap with logoDimensions: 12 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 bread knife length – 9.5 inchesLong, strong bladeLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 16.75 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 Slicer & Carving Knife length – 9.5 inchesEffortlessly carves game hens, chickens, turkeys, or ducksJapanese slicing knife for both raw and cooked meat preparationsLimited 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 spineYanagiba Slicing KnifeIdeal for thinly slicing raw fishLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 16.75 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 RockwellRemoves burrs and nichesRealigns edgesSharpening steel matches Birchwood Collection Japanese knivesHand-wash only as neededLimited lifetime manufacturer warrantyMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 14.75 x 3 x 1 inches.