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SKU: 806661

Miyabi Kaizen Santoku Knife, 5½"

The Miyabi Kaizen collection combines advanced ice-hardening techniques with the artistry of traditional Japanese craftsmanship. The knives are carefully crafted with a vg10 “super steel” core that is surrounded by a graceful Damascus pattern...Read More

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Description

The Miyabi Kaizen collection combines advanced ice-hardening techniques with the artistry of traditional Japanese craftsmanship. The knives are carefully crafted with a vg10 “super steel” core that is surrounded by a graceful Damascus pattern that exposes the meticulously forged 65-layer steel construction.

Blades go through a Cryodur four-step ice-hardening process for superior strength, flexibility and corrosion resistance. The edges are then hand-finished by master craftsmen using a traditional three-step honbazuke blade-honing technique for a lasting edge. The resulting blades are optimally sharpened to precise angles for outstanding edge retention.

Ultra-durable black micarta handles feature mosaic pins, eye-catching red accents and logo end caps. Made in Japan.

Features Hide

  • Manufacturer: Miyabi
  • Care: Hand wash
  • Material: Damascus steel and micarta
  • Warranty: Limited lifetime warranty
BENEFITS:
  • Core layer of vg10 “super steel.”
  • Forged 65-layer Damascus-steel construction.
  • Ice-hardened for strength, flexibility and corrosion resistance.
  • Hand-finished by craftsmen for a lasting edge.
  • Sharpened to precise angles for lasting blade retention.
  • Gorgeously designed handles look great in the kitchen.
  • Made in Japan using traditional Japanese methods.
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Customer Reviews

5.0 / 5.0
3 Reviews
5 Stars
4 Stars
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Great knife
Great knife, well balanced and extremely sharp. Highly recommend I almost have full set and have no regrets. It was money well spent and it makes chopping a joy
Was this review helpful? Yes (18) No (0) · Flag as Inappropriate
December 25, 2011
Best Knife Choice
I've taken several classes at Sur la Table in Copley Sq. Boston, Ma. I've tried many different knives and talked to each of the chef's about their choices. Miyabi was a brand they all liked. I choose the Kaizen Santoku rather than the Chef's knife and love it! It cuts though all foods with ease. Very sharp edge. Great balance to the knife itself. Easy to hold. The beauty of the Kaizen is worth the little bit extra. I just went out and bought the Kaizen 3.5"" paring knife and love that too
Was this review helpful? Yes (2) No (0) · Flag as Inappropriate
July 1, 2014
Very sharp and beautifully made
I got one of these and I could't be happier. It's very sharp and beautifully made, the handle is comfortable and the overall balance is very good. I have other Japanese knives, KAI Wasabi line, and the Miyabi is so much sharper and better balanced that I hardly ever use my other knives now
Was this review helpful? Yes (1) No (0) · Flag as Inappropriate
January 7, 2014
 

Questions & Answers

Browse 3 questions and 4 answers
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Why did you choose this?
Sur La Table Store
Terrific knife
Jacqueline V G on Jun 18, 2015
On a registry
Judith L on Apr 18, 2015
Left handed chefs?

could you order this knife for left handed chefs?
A shopper on Mar 6, 2012
Best Answer: The Miyabi Kaizen collection combines advanced ice-hardening techniques with the artistry of traditional Japanese craftsmanship. The knives are carefully crafted with a vg10 “super steel” core that is surrounded by a graceful Damascus pattern that exposes the meticulously forged 65-layer steel construction.

Blades go through a Cryodur four-step ice-hardening process for superior strength, flexibility and corrosion resistance. The edges are then hand-finished by master craftsmen using a traditional three-step honbazuke blade-honing technique for a lasting edge. The resulting blades are optimally sharpened to precise angles for outstanding edge retention.

This knife is designed to be pretty universal and work well with both right or left handed chefs. For this reason there is no special left handed version available at this time.
Reply · Report · CarrieSLTCS on Mar 7, 2012
· Add Answer · I Have This Question Too (1)
Is it single or double edged and what is the angle/#of degrees of the blade edge?

Japanese knives are usually single edged, what is this one? Also what's # of degrees the blade is honed at
A shopper on Dec 8, 2013
Best Answer: This knife is double-edged. The edge is between 15 & 20 degrees. It is honed at 15 degrees.
Reply · Report · AmandaSltCsStaff on Dec 10, 2013
· Add Answer · I Have This Question Too (0)
 

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