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MIYABI Kaizen II 6-inch, Gyutoh

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Miyabi Kaizen II 6-inch Chef's Knife is rated 5.0 out of 5 by 21.
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Description

MIYABI 5000 FCD Gyutoh, 16cm blade. The gyutoh is the chef’s knife of the Japanese kitchen, used as a general purpose knife for preparing larger cuts of meat and vegetables. The blade core is made of hard fine carbide steel for very good initial sharpness and cutting edge retention. 48 layers of steel surround the core and make up the Damascus design of the blade. A three-stage grinding, sharpening and polishing process called Honbazuke honing gives the knife a razor sharp cutting edge. There is no finger guard so the whole length of the cutting edge can be used. The edge is symmetrical (not single bevel) so can be used by those both left and right handed. The smooth join between handle and bolster helps to prevent calluses forming on thumb and forefinger. For best care, wash by hand, and maintain and sharpen using whetstones. Avoid using glass, ceramic or stone cutting 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. 34681-163
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: 0.39 lbs
  • Length of product: 11.93 in
  • Width of product: 0.98 in
  • Height of product: 1.81 in
  • Blade length: 6.30 in
  • Handle length: 5.24 in
  • Handle width: 0.71 in
  • Blade width: 0.08 in
MIYABI Kaizen II 6-inch, Gyutoh
$200.00 $159.99
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Miyabi Kaizen II 6-inch Chef's Knife is rated 5.0 out of 5 by 21.
Rated 5 out of 5 by from Smaller chef knife. This Miyabi kaizen II 6" chef knife is one of the best and comfortable knife I've ever held. This MIyabi Kaizen is made and handcrafted in Japan, fabricated from revolutionary FC61 fine carbide steel, Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance. The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. It is scalpel-like sharpness and comfortably in the hand. It takes more than 100 steps and 42 days to create one knife worthy of the MIYABI brand.
Date published: 2020-04-04
Rated 5 out of 5 by from The symmetric cutting edge is great for both right and left handed users, which is what initially attracted me to this knife. The FC61 steel benefits from the fine carbons, allowing for a blade that doesn't chip or scratch. The damascus design is created with 48 layers of steel, protecting the harder inner core metal, and resulting in a beautiful authentic design. The traditional pakka wood handle looks and feels great and is aesthetically pleasing as well. Prefer the six inch blade over the 8 inch length. Lighter weight, results in better control and less hand fatigue. Can't say enough about this knife!
Date published: 2021-01-06
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 6-inch chef's knife is ideal for people who like the versatility of a chef's knife but don't like the length of an 8-inch or 10-inch.
Date published: 2020-03-31
Rated 5 out of 5 by from A 6" chef knife is perfect if you feel like an 8" is just too big to handle. It's still long enough to cut through most fruits and vegetables, or slice through meat. 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.
Date published: 2020-04-14
Rated 5 out of 5 by from I love the attention to detail on this knife. From the smooth transition between blade and handle. to the beautiful damascus layers protecting the razor sharp cutting steel this knife is IT. As a traditional shaped chef knife it will get plenty of use in my kitchen. Meant to last a lifetime, the cutting edge certainly stays sharp and smooth unlike other Japanese brands that seem to nick a lot.
Date published: 2020-04-24
Rated 5 out of 5 by from sharp knife This is an amazing knife. The handle is very comfortable, being a bit thicker than the traditional D shaped handle. The is fashioned in the layered Damascus style giving it a real cool look. The steel is very strong and sharp and is easy to maintain. It is produced with traditional Japanese methods including the Hombazuke sharpening process. It is well constructed and a great purchase overall.
Date published: 2020-07-22
Rated 5 out of 5 by from A great smaller Japanese knife This is a really great Japanese Chef knife. The Kaizen II has a beautiful blade and the Micarta wood handle feels really smooth in hand, and has a nice roundedness to it. With the blade having 48 layers of steel, you can really feel how much of a difference that makes when cutting fish, meat or produce. A great smaller chef knife to have in the kitchen.
Date published: 2020-03-31
Rated 5 out of 5 by from Super comfortable sized blade for all your daily chopping. This blade is razor sharp with a comfortable Japanese style D shaped handle and sturdy bolster. FC61 steel provides a super hard core that will retain the sharp cutting edge use after use and it is wrapped in 48 additional layers of steel to create a beautiful damascus design.
Date published: 2020-04-16
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I just got one of these and I must say it is wonderful. When I eventually need to sharpen it, what is the edge angle of this blade? Maybe 15 degrees per side? Maybe 10? Thanks!

Asked by: Tim27
Our Miyabi knives should be sharpened to 10-12° per side.
Answered by: ZWILLING
Date published: 2020-10-20
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