Miyabi Chef Knife

FC63 is a high-performance steel that allows for a higher hardness rating of 63 HRC. This enables the blade to hold a significantly sharper edge for a longer period compared to standard kitchen knives.

No, this knife is not dishwasher safe. To protect the integrity of the 101-layer Damascus steel and the micarta handle, you should hand wash it with mild soap and dry it immediately after use.

The octagonal shape is designed to provide a secure, ergonomic grip that prevents the knife from twisting in your hand during repetitive cutting tasks. It is particularly helpful for maintaining control when performing precise culinary work.

Honbazuke is a traditional three-step Japanese sharpening process. It involves two stages of sharpening on rotating stones followed by a final polishing on a leather stropping wheel to achieve a scalpel-like edge.

The unique diamond pattern is created through acid dipping the layers of steel. While it is a permanent feature of the blade, it may appear slightly less vibrant if the knife is not properly maintained or if it is subjected to abrasive cleaning materials.

No, this knife is designed for precision slicing, dicing, and chopping of vegetables, fruits, and boneless proteins. Using a high-hardness blade like this on bone or frozen items can cause the edge to chip.