A great knife for slicing, dicing, chopping and mincing fruits and vegetables as well as breaking down various types of meat. Miyabi Kaizen II knives have a fine carbide steel core that has a Rockell hardness of 60 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 edge is Honbazuke-honed - a three stage grinding, sharpening and polishing process resulting in razor-like sharpness.
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