Miyabi Koya 4 Piece Steak Knife Set with Bamboo Case

Superb Japanese knives with 10 degree edges

Miyabi Koya is actually called Miyabi Koh in Japan and in Zwilling's web materials. Miyabi knives are made in Japan, some with Damascus patterns created by multiple folds of steel--but not this series, which is more of an entry level. But, having said that, it is a great blade, unusually sharp, and has great, light hand feel. Most Japanese kitchen knives are beveled at 15 degrees a side, so to hang on to the more acute bevel, it is important to purchase the tall, top of line ceramic rods sharpener from Zwilling; and, it can do either the 10 or the 15 angle via 3 different grades of ceramic. Handle is a resin infused wood (Pakkawood, whatever that is). Oh yes, an afterthought, whoever decided that steak knives ought to be serrated at least at the tip was wrong; serrations tear and shred meat, a sharp knife has no need to tear, it slices easily. This idea of serrations is a relic from a time when noone had truly sharp knives or the means to sharpen them.