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MIYABI Kaizen II 6.5-inch, Gyutoh

$169.99

Traditional Japanese craftsmanship combined with modern engineering and design

  • Handcrafted in Seki, Japan
  • Double ice-hardened blade for superior corrosion resistance
  • Comfortable D-shaped black pakkawood handle
Miyabi Kaizen II 6-inch Chef's Knife is rated 5.0 out of 5 by 75.
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Description

This 6-inch chef’s knife is designed especially for smaller hands and those that prefer a lighter style chef’s knife that lets you effortlessly slice, dice, and chop through prep work.

MIYABI moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." Handcrafted in Seki, Japan, a city renowned for the highest quality cutlery production, the Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design.

The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And MIYABI Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double FRIODUR® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting.

The blade is balanced by a substantial D-shaped handle made of black pakkawood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade.

  • Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damast steel
  • Fine carbide distribution creates a razor-sharp and durable blade with a 61 Rockwell hardness
  • Double ice-hardened FRIODUR® blade offers remarkable durability and cutting edge retention
  • Blade is hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12°
  • Authentic, thin Japanese blade profile
  • Ergonomic handle is made of black pakkawood and stylishly stamped with a mosaic pin. End cap features the MIYABI logo
  • Stylish, strong handle features an improved thicker and rounded bolster for increased comfort and balance
  • Handcrafted in Seki, Japan

Specifications

  • Item no. 34681-163
Characteristics
  • Color: black matte
  • 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
  • Colour handle: black matte
  • Substance handle: pakka Wood
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: 0.04 in
  • Blade thickness: 0.04 in
MIYABI Kaizen II 6.5-inch, Gyutoh
5.0 (75)
169.99
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Miyabi Kaizen II 6-inch Chef's Knife is rated 5.0 out of 5 by 75.
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 If you buy one knife, choose this Perfect size for every job. My knife sharpener suggested Miyabi as one of the best options on the market. I’m glad I listened.
Date published: 2021-09-01
Rated 5 out of 5 by from No other knife compares… What a beautiful knife! I am not a professional, but I love high-quality products. My wife on the other hand is a degreed professional and knows what she’s doing in the kitchen. This knife was a gift for her. When she first saw it, she flipped out, having always wanted a Miyabi. She quickly demonstrated its quality by slicing into some bread on the counter. With no serrated edges, the knife glided through the bread leaving a perfect slice. Absolutely amazing the difference between an average knife and a Miyabi. Worth every penny and more.
Date published: 2024-05-14
Rated 5 out of 5 by from Made Incredibly Well I love how the handle feel in my hand. The handle does not require as much maintenance as a natural wood which is something that I prefer. I love the how the blade feel and how it cuts through food, It came incredibly sharp! There is nothing on the knife that feels rough, cheap, or neglected. I LOVE the Damascus pattern on the knife as well. I will be purchasing more Miyabi knives are discovering this well made knife. I hope to be a customer for the years to come
Date published: 2022-08-07
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
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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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