Miyabi Kaizen Chef's Knife
The Japanese are master knife-makers, thanks to centuries of experience crafting samurai swords and kitchen knives in Seki, the knife capital of Japan. Japanese knives differ from German knives in the shape of the blade, which is designed to be extremely sharp for precision cuts. Seven centuries of tradition, craftsmanship and performance go into each Miyabi knife which are carefully produced to blend these classic traits of samurai swords with elegant contemporary designs. Each Miyabi knife is made from premium steel, and the knife-making process takes at least 42 days and 100 steps to complete. We love Miyabi knives for their extreme sharpness, easy handling and beautiful appearance. These knives are more than just tools, they are handcrafted pieces of art that, when properly cared for, will last you a lifetime.
Just as we are continuously striving to improve our skills in the kitchen, Miyabi is always working to advance the quality and performance of their knives. Their Kaizen series means just that - “change for the better”. This beautiful 8” chef’s knife is crafted with a super tough steel core and surrounded by an elegant 65-layer Damascus steel pattern. These blades go through Miyabi’s ice-hardening process that gives each blade strength and makes them corrosion resistant. The gorgeous black Micarta handle feels great in the hand and looks elegant in the kitchen. We love using this all-purpose Japanese chef’s knife for any task, from veg prep to thinly slicing fish.
- VG10 super steel for exceptional sharpness
- Linen Micarta “D-shaped” handle
- Ice-hardened for strength, flexibility and corrosion resistance
- Forged 65-layer Damascus-steel
- Handmade in Seki, Japan