- Forum: Cooking Knife Reviews
Your miyabi will arrive in a sturdy box. I recommend that you keep it tucked away in there at the end of service. keep it dry, because it will discolour, there's a lot of carbon in that blade. I use news paper twice a day to polish the edge. Stone sharpen every two weeks on progressive 800, 1000 , 5000. 15 degrees 50/50 these knives are a delight.