The all-rounder for professionals and hobby chefs suitable for chopping herbs, cutting vegetables, slicing and dicing fish and meat. This knife can be used in the circular, rocking and chopping motion. Miyabi Kaizen II knives have a fine carbide steel core that has a Rockell hardness of 61 which results in a very good cutting edge retention and stays extremely sharp.
The blade is embedded in 48 outer layers of flower Damascus-design steel giving each knife a unique pattern. The hand-honed edge is Honbazuke-honed - a three stage grinding, sharpening and polishing process resulting in razor-like sharpness.
REVIEWS
Be the first to write a review
