Zwilling J. A. Henckels Miyabi 5000S Kudamono, Vegetable Knife Forged from high quality stainless steel, with same hardness of all Twin German steel knives. All Miyabi knives undergo scalpel-like sharpening using the traditional "honbazuke" honing technique. Unique asymetric blades designed for Japanese food preparation enhances the cutting angle and prevents food from sticking Miyabi 500S knives can be sharpened with either a wet stone or sharpening steel Miyabi knives are guaranteed against defects in materials or craftmanship