MIYABI
KAIZEN II 5000FCD
Bunka 6.5 inch
Designed to exacting standards, MIYABI continues to strive for perfection with the MIYABI Kaizen Collection. "Kaizen" Japanese for "improvement" or "change for the better" is a way of life. This series combines the latest technology with sleek, modern lines and centuries of knife-making artistry. Forged 49 layer construction with an FC61 super steel core protected by 48 alternating layers of stainless steel ground to expose a unique Damascus design and wavy katana edge. The ergonomically shaped black Pakka wood handle features a striking mosaic pin, red decorative ring and end-cap with logo. Handcrafted in Seki, Japan.
The Bunka knife’s versatile blade profile with its characteristic K-tip excels at precision slicing, dicing, and chopping of vegetables, fish, and meat, making it an indispensable, high-performance tool for professional chefs and passionate home cooks alike.
- FC61 fine carbide steel, delivering exceptional sharpness and long-lasting edge retention
- 48 alternating layers of stainless steel that create a stunning Damascus pattern for enhanced durability and beauty
- FRIODUR ice-hardening process ensures extreme hardness, corrosion resistance, and blade toughness
- Blade hardness approximately 60–62 HRC, balancing razor-sharp performance with durability
- Distinctive Bunka blade profile with a reverse tanto (K-tip) edge, designed for versatile precision slicing, dicing, chopping, and light butchering
- Hand-honed traditional Honbazuke sharpening technique produces a razor-sharp double-beveled edge at a 9.5°–12° angle per side
- Flat blade profile with a subtle belly and a wider blade height provides excellent knuckle clearance and makes scooping ingredients easy
- Ambidextrous double-beveled edge suitable for both left- and right-handed users
- Ergonomic octagonal black Pakka wood handle with steel mosaic pin, red decorative ring, and engraved end-cap combines style with comfort and control
- Lightweight and well-balanced for reduced hand fatigue during prolonged kitchen tasks
- Item no. 1034069
- Color: black
- Substance: FC61
- Type of handle: concealed tang
- Type of edge: fine edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 60-62 HRC
- Colour handle: black
- Substance handle: Pakka Wood
- Net weight: 0.135 kg / 0.30 lbs
- Length of product: 31.2 cm / 12.28 in
- Width of product: 2.5 cm / 0.98 in
- Height of product: 5.1 cm / 2.01 in
- Blade length: 17.2 cm / 6.77 in
- Handle length: 12.2 cm / 4.80 in
- Handle width: 2.3 cm / 0.91 in
- Blade width: 0.1 cm / 0.04 in
Kaizen II 5000FCD
Hand-made in Seki, Japan, the MIYABI Kaizen II 5000FCD collection boasts traditional Japanese craftsmanship combined with a beautiful modern design. Kaizen II’s 49-layer blade is made of an FC61 steel core and is protected by a gorgeous 48-layer flower Damascus pattern that adds durability and is darkened through acid dipping. Recognized as some of the sharpest knives in the industry, MIYABI Japanese cutlery is made to last a lifetime.
AUTHENTIC JAPANESE BLADE
The authentic, thin Japanese blade profile and full tang construction provide perfect balance and cutting performance.
RAZORBLADE SHARPNESS
Hand-honed using the three-step Honbazuke process, the knife edge boasts razorblade-like sharpness. The double ice-hardened FRIODURx2 blade offers exceptional corrosion resistance.
UNIQUE HANDLE
The blade is balanced by a substantial D-shaped handle made of black Pakkawood for a comfortable grip.
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FC61 Fine Carbide Steel
For razor-like sharpness. -
Double Ice-Hardened Blade
Advanced ice hardening technique for remarkable durability and lasting sharpness. -
Authentic Japanese Blade Profile
Thin, mirror-finish blade with sandblasted katana edge. -
Improved Pakkawood Handle
Strong, ergonomic handle features a rounded bolster for increased comfort and balance. -
Compact, Hybrid Blade Design
Lighter, thinner and shorter blade blends the versatility of the classic Chef style with the precision of a Santoku. -
Wide Blade with Angled Tip
Wide, stocky profile with the sharply angled tip of the Kiritsuke (also known as the “reverse tanto”) for added precision and dexterity.
BASICS AND TECHNICALS
There are lots of terms you should look out for when shopping for knives, especially if you’re looking to buy the right knife for a specific purpose. We’re here to help you by presenting detailed information on all the vital terminology and main parts of a knife!
KNIFE BLOCKS AND SETS
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