8" chef's knife.
Miyabi continues to strive for perfection with the introduction of Miyabi Kaizen - Japanese for "improvement' or "change for the better". This next generation of Miyabi knives, made in Seki, Japan, combines the greatest hardening technology with the artistry of traditional craftsmanship.
The resilient core of VG10 (CMV60) super steel is protected by a 64-layer stunning flower Damascus pattern. CMV60 is an alias of VG10 steel.
The CRYODUR blade undergoes a four-step hardening process that maximizes the properties of the steel.
Double Tempering to improve toughness
The result, blades with 60 Rockwell hardness that have outstanding cutting edge retention, maximized corrosion resistance and toughness.
The Katana edge is hand-finished with the traditional 3-step Honbazuke method. The angle of each blade is honed by an artisan to 9.5 - 12 degrees per side. The acute angle in concert with Honbazuke method yields scalpel-like sharpness.
The exceptional blade is complemented by an equally stunning and durable handle made of black linen Micarta featuring a mosaic pin, red spacers and a metal end cap.
Knife Center has an excellent selection of kitchen knives, kitchen accessories, cutlery, and kitchen gadgets.
Miyabi Cutlery, Miyabi Kaizen Series, Stainless Steel Blade Steel, Micarta Handle Material, Kitchen, Kitchen Chef Knives, Made in Japan
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