Miyabi Kaizen Chef's Knife

VG10 is a high-carbon 'super steel' known for its ability to hold a razor-sharp edge significantly longer than standard stainless steel. It allows for a thinner, more precise blade geometry, which means less resistance when you are slicing through tough vegetables or proteins.

While the D-shaped handle is ergonomically designed to fit naturally in the palm, it is specifically contoured for right-handed users. Left-handed cooks may find the shape slightly awkward and might prefer a symmetrical handle design.

No, this knife is not dishwasher safe. The high heat, harsh detergents, and abrasive environment of a dishwasher will dull the blade's edge and can damage the Micarta handle material. Always hand-wash and dry it immediately after use.

The CRYODUR process involves cooling the blade to extremely low temperatures during manufacturing. This step optimizes the steel's molecular structure, resulting in a blade that is harder, more corrosion-resistant, and better at retaining its sharpness over time.

The Damascus layering isn't just for the striking aesthetic; it provides structural support to the hard VG10 core. This construction creates a blade that is both incredibly sharp and durable enough to resist chipping during daily kitchen tasks.

With a hardness rating of 60 HRC, this blade is quite hard and brittle compared to standard Western knives. You should use a high-quality whetstone to maintain the edge, avoiding pull-through sharpeners which can remove too much material or damage the delicate edge.