Forged with a 9-inch blade of Friodur ice-hardened German steel, the Miyabi Morimoto Edition Bread Knife belongs to a series created by Iron Chef Masaharu Morimoto for Zwilling J.A. Henckels’ new Japanese branch — Miyabi of Seki, Japan.
This nicely balanced bread knife uses one blank of high carbon stainless steel to form a one-piece full tang knife with a solid stainless steel bolster. Although the knife is manufactured in Japan, the handle design meets European standards. Triple-riveted handle slabs of black polymer are permanently bonded to the knife’s tang, matching the angled bolster with gap-free precision.
Chef Masaharu Morimoto — famous for his fusion blend of Japanese, European, and Asian cuisines — designed the 600-S series of knives for Miyabi. Chef Morimoto recommends this knife for western chefs new to Japanese blades, who prefer familiar grips instead of the traditional Japanese handle styles. The Friodur steel used in this bread knife also has familiar qualities, since it’s the same steel — hardened to Rockwell 57 for toughness and easy sharpening — that Henckels uses in its German-made cutlery.
Each 600-S knife is produced by Japanese craftsmen and finished with a traditional three-stage honing process. The razor-sharp edge serrations should be long-lived if the knife is used with care. Don’t dull the edge by drawing the knife across glass or ceramic. Use plastic or wooden cutting boards beneath hard-crusted rolls and breads.
For a smaller European-style bread knife, see the 8-inch Victorinox Forged Bread Knife.
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