MIYABI Kaizen II 8-inch, Gyutoh
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MIYABI 5000 FCD Gyutoh, 20cm blade. The gyutoh, or chef’s knife, is a general purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting edge retention. The core is embedded in 48 layers of steel which create each knife’s unique Damascus-design. The symmetrical cutting edge is Honbazuke honed. This three-stage grinding, sharpening and polishing process gives the knife razor-like sharpness. The entire length of the edge can be used to cut as there is no finger guard. The join between handle and bolster is completely smooth, which helps to prevent calluses forming on the thumb and forefinger and gives a comfortable grip. Hand wash only for best care and avoid cutting on glass, ceramic or stone boards as these will prematurely dull the edge. Maintain and sharpen using whetstones.
- 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
- Item no. 34681-203
- 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
- Net weight: 0.44 lbs
- Length of product: 13.46 in
- Width of product: 0.98 in
- Height of product: 2.01 in
- Blade length: 7.87 in
MIYABI Kaizen II 8-inch, Gyutoh
Miyabi Kaizen II 8-inch Chef's Knife is rated out of 5 by 38.
Rated 5 out of 5 by bourbonbb from New kind of toughness Japanese knives have always been known to be incredibly sharp. Anyone that has owned one knows that sharpness sometimes comes with a price; they are prone to chipping. This is due to the fact that what makes them so sharp is a thinner blade and a very thin edge. Kaizen II has conquered that problem with a new type of steel, FC61. It is extremely durable and very chip resistant. Guytoh (ya know you're getting an authentic Japanese knife) or Chef knife can be the work horse in your kitchen. Chopping veggies or slicing meat, it can handle most tasks with ease. Aside from being a work horse, it's incredibly beautiful with the damascus design. The D shaped handle, again true to Japanese heritage, fits nicely in the palm of your hand.
Date published: 2020-04-03
Rated 5 out of 5 by rw303 from Love it! And comparison with Kaizen Just got this a couple of days ago and am loving it so far. I actually couldn't decide between this and the original Kaizen, and actually got the Kaizen first. However, beautiful as it was, I just couldn't get used to the super smooth and smaller handle on the Kaizen, esp. coming from a 4 star which I've been using for about 25-30 years now. Yes, it was beautifully made and finished, but it just felt like I couldn't get a firm grip. I ended up returning the I and getting a II Now, on to the Kaizen II vs I comparison. It's really such a different knife from the Kaizen that I don't know why Miyabi/Zwilling just decided to slap a "II" onto the Kaizen. You can get all the spec diffs from the website, but here are my observations from having handled both: - The steel and damascus color and pattern are totally different. The Kaizen II has almost 2 different steel colors forming the pattern, a matt gray and silver contrast, which makes the damascus very "unsubtle", and more unique. The Kaizen has a more traditional all shiny silver pattern, just like any other damascus out there. The website photos are quite accurate. - The handle on the II is much beefier all round than the I, and has a slight belly. Also, the pakkawood has more of a satin finish, compared with a super smooth shiny finish on the micarta on the I. These 2 factors for me made the II a much more comfortable knife to hold. Yes, the I has one more ring of red near the bolster, but that is purely an aesthetic, not functional thing. - The blade on the II is just a smidge taller, at about 1 15/16" at the heel, vs. about 1 3/4" for the I. - The balance point of both knives are about the same, right at the bolster. Overall, I'm much happier with the II than the I. It's a lot lighter than my 4 star Zwilling 8" chefs, so will probably take a bit of getting used to, but so far, am really liking it.
Date published: 2020-08-02
Rated 5 out of 5 by jmarilyn42 from The 8" chef is one of, if not the most used in the kitchen. Because of this fact you will want a chef knife that you feel comfortable with both in size and in the feel of it in your hand. The 8" is the pefect size for most people and the traditional D-shape handle on this line, feels like it was made especially for you. This means that you can work in the kitchen and not get fatigued in your hands. The FC61 steel plus the special ice-hardening makes these knives very sharp and ensures they will retain their sharpness.
Date published: 2020-05-11
Rated 5 out of 5 by CookinginCali 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 gyutoh (Western style chef's) blade shape has a sweeping arc for ease of use when making julienne, or chiffonade slices.
Date published: 2020-03-31
Rated 5 out of 5 by HomeCook5 from FC61 Steel core brings this knife to a new level The Kaizen II Chef's knife is going to be one of the strongest and sharpest knives you will ever own due to the FC61 steel core. The composite of this steel allows it to be honed to a razor sharp edge and remain that way use after use. The core is covered in 48 layers of steel to create a unique damascus pattern. With a traditional Japanese Pakka wood handle the weight and grip of this handle matches the strength and beauty of the blade.
Date published: 2020-04-04
Rated 5 out of 5 by Alamedagirl from superior design 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: 2020-04-07
Rated 5 out of 5 by Niner2015 from Great Japanese Chef 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 knife to have in the kitchen.
Date published: 2020-03-26
Rated 5 out of 5 by kammya108 from Function and Beauty This is the most beautiful and best knife I have ever used! The bade is so gorgeous with the design and it is super sharp. I also love the handle because it is shaped to my hand. The knife isn't super heavy, but still has some weight to it. I think if perfection were a knife, this would be it.
Date published: 2020-04-28
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What are the differences between the Kaizen II and the Kaizen? Does this also have a D handle? And which is considered the "higher end" line?
The Kaizen is made from SG2 steel that is wrapped with 64 layers of steel in a damascus pattern. The steel has a hardness of 60 HRC. The Kaizen II is made from FC61 steel that is wrapped in 49 layers of steel in a damasucs pattern. This steel is slightly harder at 61 HRC. Kaizen has a linen micarta handle, while the Kaizen II has a pakkawood handle (a wood/plastic composite). Both handles are "D" shaped, though the Kaizen II has slightly more contour.
Date published: 2020-07-13
Is this knife hand made? The description for Kaizen says "Handcrafted in Seki Japan", but for Kaizen II, it only says "Made in Japan"
All of our Miyabi cutlery is handcrafted in Japan.
Date published: 2020-07-12
What is the spine thickness
The spine thickness is 0.08".
Date published: 2020-07-07
To maintain the sharpness of my blade at home aside from my annual sharpening at the store what should I use?
We recommend honing with a steel and sharpening as needed with a Miyabi brand stone or handheld sharpener: https://www.zwilling.com/us/miyabi/accessories/knife-sharpeners-steels/
Date published: 2020-06-24
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