Miyabi's Kaizen Chef's Knife is a sturdy, heavy knife with a broad, strong blade and fine cutting edge.
It's the all purpose knife for professionals and hobby chefs and is suitable for chopping herbs, cutting vegetables, slicing and dicing fish and meat. The knife can be used in the circular, rocking and chopping motion.
Features:
Resilient core of VG10 super steel is protected by a 64-layer stunning flower Damascus pattern
Cryodur blade undergoes a four-step hardening process that maximizes the properties of the steel
Hardening done in a state-of-the-art vacuum furnace
Rapid-quenching to room temperature in seconds
Double tempering to improve toughness
Traditional 3-step Honbazuke hand-honed edge
Miyabi's Kaizen Chef's Knife is a sturdy, heavy knife with a broad, strong blade and fine cutting edge.
It's the all purpose knife for professionals and hobby chefs and is suitable for chopping herbs, cutting vegetables, slicing and dicing fish and meat. The knife can be used in the circular, rocking and chopping motion.
Features:
Resilient core of VG10 super steel is protected by a 64-layer stunning flower Damascus pattern
Cryodur blade undergoes a four-step hardening process that maximizes the properties of the steel
Hardening done in a state-of-the-art vacuum furnace
Rapid-quenching to room temperature in seconds
Double tempering to improve toughness
Traditional 3-step Honbazuke hand-honed edge
Miyabi's Kaizen Chef's Knife is a sturdy, heavy knife with a broad, strong blade and fine cutting edge.
It's the all purpose knife for professionals and hobby chefs and is suitable for chopping herbs, cutting vegetables, slicing and dicing fish and meat. The knife can be used in the circular, rocking and chopping motion.
Features:
Resilient core of VG10 super steel is protected by a 64-layer stunning flower Damascus pattern
Cryodur blade undergoes a four-step hardening process that maximizes the properties of the steel
Hardening done in a state-of-the-art vacuum furnace
Rapid-quenching to room temperature in seconds
Double tempering to improve toughness
Traditional 3-step Honbazuke hand-honed edge