Miyabi Kaizen Chefs Knife

The Kaizen features a much thinner blade profile and a steeper edge angle of 9.5 to 12 degrees, which allows for cleaner, more precise cuts. It also uses a harder FC61 steel core, which holds its edge significantly longer than the softer steel typically found in Western knives.

The D-shaped handle is designed to fit naturally into the palm of your hand, providing a secure and ergonomic grip. While it is traditionally oriented for right-handed users, many home cooks find it comfortable regardless of their grip style, though left-handed users may find the asymmetrical shape less intuitive.

To preserve the factory-honed edge, you should avoid using glass or stone cutting boards, which can dull the blade quickly. We recommend regular honing with a fine ceramic rod and periodic sharpening on high-grit whetstones to maintain its performance.

The 65-layer Damascus design is both aesthetic and functional. The layers of steel surrounding the core provide structural integrity and help the blade resist corrosion and chipping over time.

No, this knife should always be hand-washed and dried immediately. The high-carbon steel and Micarta handle are susceptible to damage from the harsh detergents and high heat cycles of a dishwasher.

The 9.5-inch length offers excellent reach for slicing large vegetables or proteins, but it does require a bit more counter space and confidence to maneuver. If you primarily work in a small kitchen or prefer a more nimble tool, you might find a standard 8-inch chef's knife easier to control.