Miyabi Tenmei knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. The 49-layer Damascus-style blades are forged from high-performance carbide stainless steel for superior hardness and durability. Each one is hand honed using a classic Honbazuke process for scalpel-like sharpness, and ice-hardened with a patented technique for exceptional corrosion-resistance. The ergonomic D-shaped PakkaWood handles promote a secure grip and fatigue-free cutting. This versatile chef's knife is ideal for a range of tasks, including slicing, mincing and chopping.

• 49-layer Damascus-style blade is made of high-performance FC61 fine carbide stainless steel with sunrise pattern and mirror finish.
• Blade is hand honed using traditional Honbazuke method to ultra-sharp 9–12-degree angle.
• Patented FRIODUR ice-hardening technique provides exceptional corrosion-resistance.
• Sharpened to 61 Rockwell hardness (+/-2).
• Ergonomic Japanese D-shaped PakkaWood handle delivers superior balance, comfort and control.
• Handle features brass spacers, red spacers, mosaic accent and stainless-steel endcap.
• Each knife takes more than 100 steps and 42 days to create.
• A Williams Sonoma exclusive.