Miyabi Kaizen Chef's Knife

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

Beyond its striking aesthetic, the 64-layer Damascus construction adds significant durability and structural integrity to the VG10 super steel core. This layering process helps create a blade that is both exceptionally hard for edge retention and resilient enough to resist chipping during daily use.

Linen Micarta is an excellent choice for a kitchen knife handle because it is moisture-resistant and provides a reliable, non-slip grip even when your hands are wet. It is also highly durable, meaning it won't warp or crack like traditional wood handles over time.

A hardness rating of 60 HRC indicates that the steel is quite hard, which allows it to hold a razor-sharp edge for a long time. However, because the steel is harder than standard Western knives, you will need to use a whetstone or a high-quality honing rod to maintain the edge properly.

Yes, the blade geometry of the Miyabi Kaizen is specifically designed to handle both rocking motions for herbs and chopping motions for vegetables and proteins. Its balanced weight distribution makes it versatile enough to handle a wide variety of cutting styles comfortably.

Honbazuke is a traditional Japanese three-step sharpening process that results in a scalpel-like edge. This method creates a symmetrical, incredibly sharp blade that is ready for precision work right out of the box.