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MIYABI Kaizen II 7-inch, Fine Edge Santoku

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Miyabi Kaizen II 7-inch Santoku Knife is rated 4.9 out of 5 by 46.
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Description

MIYABI 5000 FCD Santoku, 18cm blade length. This Japanese santoku has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger. Hand wash only for best care, and maintain and sharpen using a whetstone. We’d recommend using a wooden chopping board rather than 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. 34684-183
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: 0.43 lbs
  • Length of product: 12.68 in
  • Width of product: 0.98 in
  • Height of product: 1.85 in
  • Blade length: 7.09 in
  • Handle length: 5.59 in
  • Handle width: 0.98 in
  • Blade width: 0.08 in
MIYABI Kaizen II 7-inch, Fine Edge Santoku
$215.00 $169.99
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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 7-inch Santoku Knife is rated 4.9 out of 5 by 46.
Rated 5 out of 5 by from Beauty and Functionality This is one of the most beautiful knives I've ever seen and I love how it feels in my hand. The handle is nice and curved and feels like it was made for my hand. I love the pattern on the blade and love displaying it in my kitchen. I love that this knife has a wide blade that makes it easy for me to transfer the vegetables I've chopped from the cutting board to the pan in one move.
Date published: 2020-04-05
Rated 5 out of 5 by from The Santoku is one of my favorite knives to use in the kitchen due to the versatility of the blade profile. You can use the santoku on meat, poultry and vegetables, and will find that it is easy work with the D-shape handle which fits perfectly in the hand. This knife is sharp and will retain it sharpness due to the FC61 steel and the special ice-hardening process.
Date published: 2020-05-11
Rated 5 out of 5 by from Chop chop Perfect knife for chopping tons of vegetables! The Kaizen 11 is definitely an upgrade from Kaizen. The FC61 steel is much sharper, and the edge retention is superior to some of the other Japanese steels. Also very durable, no chipping or cracking whats so ever. Looks great, performs even better!
Date published: 2020-08-01
Rated 5 out of 5 by from Updated Kaizen II is a home run 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 santoku blade shape is set at just the right angle so that when you are chopping the knife finishes the downward motion automatically.
Date published: 2020-03-31
Rated 4 out of 5 by from Sharp Santoku The redesigned Kaizen II has a 49 layer Damascus pattern and Pakkawood handle with larger bolster for added comfort. Scalpel like sharpness has not changed as evidenced with this santoku which permits precision chopping with its straight edge.
Date published: 2020-03-24
Rated 5 out of 5 by from Amazing Knives I could not believe the performance of these knives. Cuts through fish like room temperature butter. Makes cooking so much funner and more efficient! Love these and would recommend everyone to get them!
Date published: 2021-01-02
Rated 5 out of 5 by from A Good Addition to Any Block Set The Santoku knife is a great addition to a basic knife set. It's blade is similar but shorter than that of the chef's knife. It's especially good for very thin slicing.
Date published: 2020-12-20
Rated 5 out of 5 by from Calling all vegetarians! We are a vegetable focused family and I needed a knife to make all the copping required for our diet not to seem like such a chore. This knife makes cutting vegies such a pleasure. The edge is fine enough to get super narrow slices yet strong enough to tackle those pesky squashes. Stays sharp for a long time with proper honing. The damascus layering is really pretty and seems to create a slight non-stick property to the blade. Cucumbers and potatoes fall away easily.
Date published: 2020-03-26
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Is the blade flexible? I'm looking for a great multipurpose knife and was wondering if this would be good for fileting fish and skinning tough vegetables like squash and pumpkin.

Asked by: Gakattack15
This blade is not flexible. Miyabi knives are made of harder steels, which are good for edge retention but can be rigid. A Santoku knife is a great choice for versatility, however.
Answered by: ZWILLING
Date published: 2020-12-01
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