Miyabi Kaizen Chef's Knife

No, this knife is not dishwasher safe. To maintain the integrity of the blade's edge and the quality of the pakkawood handle, you should always hand wash and dry it immediately after use.

The FC61 steel core is ice-hardened to a 61 Rockwell hardness, which allows the blade to hold a significantly sharper edge for a longer period. This process balances extreme hardness with the durability needed to resist chipping during everyday kitchen tasks.

The Japanese D-shaped handle is ergonomically designed to fit naturally into the palm of your hand. This shape provides a secure, comfortable grip that offers better control and reduces fatigue during repetitive tasks like dicing or mincing.

The 6-inch length is highly versatile and ideal for cooks who prefer a more nimble, compact knife compared to a standard 8-inch chef's knife. It is excellent for precise slicing and dicing, though you may find a longer blade more efficient for breaking down large items like watermelons or large roasts.

Because the blade is hand-honed to a very fine angle of 9.5 to 12 degrees, it is best maintained using a high-quality whetstone. Avoid using pull-through sharpeners, as they can damage the delicate Damascus steel layers and the precision edge.