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Miyabi Kaizen 8" Chef's Knife
#34183-203
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$215.00
$169.99
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Miyabi Kaizen
8" Chef's Knife
$215.00
$169.99
Additional Information
MIYABI strives for perfection with Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.
The CRYODUR blades feature exceptional sharpness and durability thanks to their innovative, icehardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for MIYABI Kaizen users.The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellant. Handcrafted in Seki, Japan.- VG10 super steel
- Authentic thin Japanese blade profile
- Hand-honed using the 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 Sei, Japan
Charasteristics
- Substance: Stainless Steel
- Coating: Damascus
Miyabi Kaizen 8" Chef's Knife is rated
out of
5 by
5.
Rated 5 out of
5
by
Summer92 from
My new favorite knife
This 8" Miyabi Kaizen Chef's knife is by far the best knife I have purchased in a long time. It is perfectly balanced and fits my hand better then any other knife I own. Anytime I buy a knife I always sharpen it with my Lansky kit before I use it. The blade is still holding its edge and I've been using it for over a month now and at least 4 or 5 times a week. The 65 layer Damascus blade looks fantastic and is really a piece of art in my mind.
Date published: 2018-12-11
Rated 2 out of
5
by
sirr senor from
Goes dull very fast
I got this nife from my uncle as a birthday gift and I use it at work. I am a prep cook at a japanese restaurant cutting vegetables and seafood all day. I have knives that cost me $30 that cut good and stay sharp. With my $30 knife I sharpen it once a month and it stays sharp and in a way it stays sharp that other preps tried stealing it because it was so good. This knife I got as a gift and it goes dull fast, once dull it doesnt get sharp with what ever I do. I have sent it and got a new one under the warranty and still the same story. On the first one when it got dull I sharpened it on a wetstone, honed it on a honning stick, sharpened it on a steel, and I even electrically sharpened it but it was super dull so I sent it and got a new one. Is there a way to sharpen it, a specific sharpener, or something? I am super unhappy. I am unhappy with this knife.
Date published: 2019-06-03
Rated 1 out of
5
by
Bbchemist from
Knife cracked 13 mm into blade
The knife two years old. Cut a piece of salmon. The blade snapped and when I pulled the blade back from the cutting board there was a 13 mm crack in the blade. Poor quality. There is also dye or paint on the blade that were off. Don't like to think that it is tainting the food but it must be. DO NOT buy these knives.
Date published: 2018-12-27
Rated 4 out of
5
by
Sherry_Incognito from
Very sharp beautiful knife but fragile
I bought this knife And only used it 4 times before cutting opening an avocado and the second the blade hit the pit it chipped the blade. I do love my knife dearly but if you buy this be very careful, it is sharp but thin.
Date published: 2019-03-23
Rated 5 out of
5
by
Bem04 from
Beautiful knife
Sharpest knife I have ever owned. Well balanced and beautiful
Date published: 2018-12-14