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 spineMiyabi knives made in Seki, Japan by Zwilling J.A. Henckels JapanDimensions: 13 x 5.5 x 3.5 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 – 9.5 inchesAll-purpose use for trio motion positions – chopping, circular, rockingMiyabi 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 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.

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 – 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 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.

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.

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.