Miyabi’s Kaizen line strives for perfection (Japanese for “improvement” or “change for the better”) by combining the best hardening technology with the artistry of traditional Japanese craftsmanship. A resilient core of VG10 super steel is protected by a beautiful 64-layer flower Damascus pattern. CRYODUR blades are exceptionally sharp and durable due to Miyabi’s innovative ice-hardening treatment. Blades are hand-honed with the historic Honbazuke method. Precision cutting is the result of this attention to detail. The blade is balanced by a refined D-shaped handle of black linen Micarta. The comfortable, wood-like texture of the handle is moisture repellant and slip resistant. This straight edge paring knife is a must have for your kitchen, for peeling and slicing fruits and vegetables, removing blemishes, mincing and dicing.
Features:
- VG10 super steel
- Authentic thin Japanese blade profile
- Hand-honed using the 3-step Honbazuke process to a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 60
- 65-layer flower Damascus design with katana edge
- Traditional Japanese D-shaped black linen Micarta handle
- Handcrafted in Seki, Japan
- Features:
- VG10 super steel.
- Authentic thin Japanese blade profile.
- Hand-honed using the three-step Honbazuke process.
- Construction:
- Traditional Japanese D-shaped black linen Micarta handle.
- CRYODUR blade, ice-hardened to Rockwell 60.
- 65-layer flower Damascus design with katana edge.
- Handcrafted in Seki, Japan.
- Cleaning:
- Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
- Clean under warm water with mild soap and non-scratch cloth or sponge.
- Dry immediately
- Use & Storage:
- To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
- Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.
