Miyabi Kaizen II Chef's Knife

FC61 is a fine-carbide steel that allows for a much harder blade, reaching 61 on the Rockwell scale. This hardness means the knife can hold a significantly sharper edge for longer than typical kitchen knives, though it requires slightly more care to prevent chipping.

The D-shaped handle is ergonomically designed specifically for right-handed users to provide a secure, natural grip. Left-handed cooks may find the shape awkward and might prefer a knife with a symmetrical or neutral handle profile.

No, this knife is not dishwasher safe. The high heat, harsh detergents, and abrasive environment of a dishwasher can damage the Pakkawood handle and dull the precision-sharpened edge, so hand washing is required.

Because of the blade's extreme hardness and the Honbazuke sharpening technique, you should avoid using standard pull-through sharpeners, which can damage the edge. Instead, use a high-quality whetstone or a honing steel designed for Japanese-style blades to maintain its performance.

Beyond its striking visual pattern, the 49 layers of Damascus steel provide structural integrity and durability to the blade. This layering protects the harder FC61 core, offering a balance between extreme sharpness and the resilience needed for daily kitchen tasks.