9" Bread Knife, Serrated

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MIYABI This product is a Factory Second, which means it may have some minor visual imperfection (discoloration, blemishes, or enameled-over chips). Performance is never affected bu t pricing is! Please note that all sales for Factory Seconds are final. Crafted in the samurai sword–making capital of the world, Seki, Japan, MIYABI merges Japanese craftsmanship with German engineering expertise to produce the ultimate kitchen knives. Experience the beauty of sharpness with the MIYABI Evolution series. Beautifully polished to a mirror finish, the ice-hardened blades are extremely durable and corrosion resistant. Made from revolutionary fine carbide FC61 steel, these knives offer the signature sharpness for which Japanese knives are known. The ergonomic, triple-rivet handle encourages fatigue-free cutting and supports both Western chopping and Asian rocking cuts. With their utmost attention to detail, skilled artisans ensure each knife is of the finest caliber. It takes more than 100 steps and 42 days to create one knife worthy of the MIYABI brand. Features• Dimensions: Blade Length: 9.06" inch | Total Length: 14.37" inch• FC61 fine carbide steel for razor-like sharpness• Authentic thin Japanese blade profile• Hand-honed using three-step Honbazuke process• FRIODUR® blade, ice-hardened to Rockwell 61• Mirror-finish blade with sandblasted katana edge• Triple-riveted glass-fiber enhanced POM handle with striking red spacers• Rounded spine and heel for a comfortable, ergonomic grip• Hand wash only• Handcrafted in Seki, Japan Care Information• With proper care, high-quality knives can last a lifetime. The recommended cleaning method is to wash knives by hand using lukewarm water, mild dish soap, and a non-scratch cloth or sponge. While some knives are technically dishwasher-safe under 55 °C / 131°F, it’s still not recommended due to potential damage by aggressive chemicals, high temperatures, and contact with other objects. • For knives with wooden handles (like some Japanese varieties), hand washing is mandatory. Regular treatment with linseed oil or beeswax helps prevent the wood from drying out or becoming brittle—and it also restores sheen and color. • Storage: Quality knives should have their own space rather than being thrown into a cluttered drawer. Ideal options include a knife block, or if space is tight, drawer organizers or protective sleeves can help too. Show more