This Miyabi Kaizen line, including this 9.5” chef’s knife, combines the best hardening technology with traditional Japanese artistic craftsmanship. A resilient core of VG10 super steel is surrounded by a beautiful 64 layer flower Damascus pattern. The CRYODUR blades are exceptionally sharp and durable due to their innovative, ice-hardening treatment. The blade is hand-honed with the Honbazuke method. This chef’s knife has precision cutting for your slicing, dicing and chopping needs. The handle is black linen Micarta with a wood-like texture which acts as a moisture repellant to help prevent it slipping from your hand
Features:
- VG10 super steel
- Authentic thin Japanese blade profile
- Hand-honed by three-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.
