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MIYABI Kaizen II 5.5-inch Shotoh

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Miyabi Kaizen II 5.25-inch Prep Knife is rated 4.9 out of 5 by 38.
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Description

MIYABI 5000 FCD Shotoh, 13cm blade. The shotoh, or petty knife, is ideal for the preparation of smaller cuts of meat and fruit and vegetables. It has a fine carbide steel core with a hardness that gives very good cutting edge retention and initial sharpness. The core is embedded in 48 layers of steel which gives each blade its unique Damascus-design pattern. Razor-like sharpness is achieved by a three-stage grinding, sharpening and polishing process called Honbazuke honing. The entire length of the cutting edge can be used as there is no finger guard. For best care, wash by hand, and maintain and sharpen using whetstones. We’d recommend using a wooden chopping board as opposed to glass, ceramic or stone boards as these will dull the cutting edge.

  • FC61 fine carbide steel blade core
  • 48 layers of steel surrounding the core create the Damascus-design
  • FRIODUR ice-hardened for extreme hardness
  • Rockwell hardness of approximately 61
  • Symmetrical cutting edge
  • Pakka wood handle
  • Steel mosaic pin and handle end cap
  • Made in Japan

Specifications

  • Item no. 34680-133
Characteristics
  • Color: no-color
  • Country of origin: Japan
  • 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
Measurements
  • Net weight: 0.21 lbs
  • Length of product: 10.24 in
  • Width of product: 0.71 in
  • Height of product: 1.54 in
  • Blade length: 5.51 in
  • Handle length: 4.53 in
  • Handle width: 0.71 in
  • Blade width: 0.08 in
MIYABI Kaizen II 5.5-inch Shotoh
$162.50 $129.99
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MIYABI

MIYABI - FROM JAPAN’S FORGING CAPITAL TO THE WORLD

The city of Seki has been the Japanese center for forging since the 14th century – anyone who produces knives here understands their craftsmanship: Just like MIYABI, because German engineering meets Japanese craftsmanship here. Knives with perfect sharpness, precise cutting, and long durability are created in 42 days and 100 steps. Their design is reminiscent of traditional Samurai swords. Let yourself be taken to the world of Japanese knives!


Miyabi Kaizen II 5.25-inch Prep Knife is rated 4.9 out of 5 by 38.
Rated 5 out of 5 by from Couldn’t be happier First impressions of this knife have been excellent. Extremely sharp out of the box with great ergonomics and balance. Craftsmanship is superb and it looks beautiful
Date published: 2021-02-24
Rated 5 out of 5 by from Redesigned Kaizen II is a hit! If you liked the sharpness of the original Kaizen, but found the handle a little foreign, then it might be time to reconsider the Kaizen line. The handle and the bolster were beefed up to provide more feedback with a firm pinch grip. The 49-layers of steel are hand finished to an extremely sharp edge that holds. It has a double Damascus pattern that is stunning. This prep knife is pretty stunning. It does fine work, like shaving and super thin slices cleanly. It can easily bone out and skin fish. Love this knife.
Date published: 2020-03-31
Rated 5 out of 5 by from Authentic Japanese Knife The prep knife is perfect for smaller cutting but is a go-to knife for a lot of people because of the shorter, curved blade. It also has that true Asian edge making it razor sharp. Kaizen II is an authentic Japanese knife; much of the process is by hand. It is made from FC61 steel which is very hard (think great edge retention) but also extremely durable (very chip resistant). I don't believe anyone else is using this type of steel. The beautiful 64 layer Damascus design protects the core of the knife as well. The handle is authentic to Japanese heritage also, with its D shape design. It is extremely comfortable in your hand and is made of micarta which is a linen and resin mixture. It has the look and feel of wood, with the durability of a synthetic material. Miyabi knives are made and sold in Japan as premium knives.
Date published: 2020-04-10
Rated 5 out of 5 by from Very Nice Handle & Japanese Knife Is So Sharp! t's a go to prep knife, blades deliver scalpel-like sharpness. Kaizen has FC61 fine carbide steel blade core with 48 layers of steel surrounding the core create the Damascus-design that creates barrier between the food and the steel to prevent food not to stick on the knife. FRIODUR ice-hardened for extreme hardness rockwell of approximately 61. This Kaizen II has Pakka wood handle. I would get this knife for a dear friend's birthday coming up.
Date published: 2020-04-02
Rated 5 out of 5 by from Great knife This is my second. I have the 8” also. These are very well balanced and hold a great edge. I like Mitch better than everything I have tried. I also enjoy the appearance. You seldom get looks and performance all in one nice knife.
Date published: 2021-02-22
Rated 5 out of 5 by from This prep knife is great for slicing meats and vegetables, It is smaller than a traditional chef's knife but performs just as well for small tasks. The updated Kaizen II has an FC61 core that is stronger and more durable than the original. It will retain its razor sharp edge longer and feel more sturdy in your hand. The handle also has been upgraded to pakkawood and is slightly larger for a comfortable grip.
Date published: 2020-04-10
Rated 5 out of 5 by from Where have you been all my life? I was a German knife guy for years....but it was time to go knife shopping. The salesperson at Sur La Table was amazing. I didn't want a traditional German knife but I didn't want to go full Japanese either. When I held it in the store I just knew. I have a "home chef" show and it's the first outing today was delicately slicing open a vanilla pod and scraping out the paste. WOW.
Date published: 2020-12-13
Rated 5 out of 5 by from great prep knife I love this knife. The blade is made from a high carbon steel that stays sharp for a very long time. The Damascus patterning is a real work of art. The handle is just a little bit thicker than the average D shaped Japanese style handle which feels real good in my hand. The knives are made in Seki, Japan the center for Japanese cutlery and the artistry really shines through.
Date published: 2020-07-17
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