Miyabi Kaizen II Chef's Knife

Crafted to be the go-to knife in any chef’s collection, this versatile chef’s knife is perfect for almost any cutting task—from dicing onions and tomatoes to carving roasted meats, breaking down poultry and more
Expert artistry and groundbreaking technology meet in each handcrafted knife
Core of advanced FC61 super steel features fine carbide distribution, for a Rockwell hardness of 61 and excellent edge strength and retention
Fine carbide distribution results in a blade that holds an incredibly sharp angle, yet remains remarkably durable—with no risk of chipping during normal use
Each blade is hand-honed to a blisteringly sharp 9.5 to 12 degrees (because each blade is sharpened by hand, exact angle may vary slightly)
49 layers of stainless steel Damascus provide added strength and protection as well as beauty
Double Friodur hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and astonishing durability
Larger, redesigned bolster perfectly balances the blade for additional comfort while cutting
D-shaped pakkawood handles rest easily in the hand for a secure, comfortable grip
Decorative red spacer and a mosaic pin add an elegant touch
The Miyabi factory operates on a small scale with a high level of hand craftsmanship and industry-leading technical innovation
150 skilled artisans work to produce each heirloom-quality knife using the best materials available and requiring up to 151 rigorous production steps
Crafted in Seki City, Japan, a city with a legendary tradition of bladesmithing dating back to the 13th century