free shipping on orders over $75

phone: 866-890-5962

Miyabi Kaizen 9.5" Chef's Knife

MSRP: $250.00
( saved $50.05 )
No reviews yet Write a Review
Due to global supply chain issues and increased demand, items shipped directly from the manufacturer may arrive later than anticipated. Estimated arrival will be communicated when available from the manufacturer. Expedited shipping not available.

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


  • 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
  • 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.