Miyabi Evolution Chef's Knife

FC61 is a fine carbide steel that allows for a much harder blade, which translates to a sharper edge that stays keen for longer. It offers a superior balance between edge retention and the durability required for daily kitchen tasks.

No, this knife must be hand washed. Harsh dishwasher detergents and high heat can damage the blade's edge and compromise the integrity of the handle materials.

Because the blade is quite hard, it is best maintained using a high-quality whetstone or a professional sharpening service. Avoid using pull-through sharpeners, as they can be too aggressive and may cause micro-chipping on such a fine edge.

No, this knife is designed for precision prep work like slicing, dicing, and chopping vegetables or boneless meats. Using it on bones or frozen items can chip or damage the fine, hand-honed edge.

The POM handle is ergonomically shaped and triple-riveted, providing a secure, comfortable grip that reduces hand fatigue. Its balanced design makes it easy to maneuver, even when you have a significant amount of chopping to do.

To protect the blade's sharpness and prevent accidental nicks, it is best stored in a knife block, on a magnetic strip, or in a blade guard. Avoid tossing it loosely into a drawer with other utensils.