MIYABI moves one step closer to perfection with Kaizen II � Japanese for �improvement� or "change for the better." Handcrafted in Seki Japan a city renowned for the highest quality cutlery production the Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design.
The core forged from resilient FC61 super steel is protected by a stunning 48 layers of stainless steel. And MIYABI Kaizen II knives are as beautiful as they are functional. The blades� gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double FRIODUR ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting.
The blade is balanced by a substantial D-shaped handle made of black pakkawood. Effortless to hold the classic Japanese �D�-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade.
- The chef knife is an all-rounder tool for food prep
- Easily chop herbs dice onions or even transport ingredients on the generous blade size
- Revolutionary FC61 steel core with fine carbide distribution
- Protected by a durable 48 layers of Damast steel
- Fine carbide distribution creates a razor sharp and durable blade
- FRIODUR ice-hardened blade with 61 Rockwell hardness
- Blade is hand-honed using using historic Honbazuke method
- Exceptionally sharp 9.5 to 12-degrees
- Authentic thin Japanese blade profile
- Ergonomic handle made of black pakkawood
- Steel mosaic pin and handle end cap
- Rounded bolster for increased comfort and balance
- Recommend hand wash
