Miyabi Kaizen II Chef's Knife

The FC61 steel core is a fine-carbide steel that offers a superior balance of hardness and durability. With a 61 Rockwell hardness rating, it holds a razor-sharp edge significantly longer than standard kitchen knives while remaining resistant to chipping.

The D-shaped handle is traditionally designed with a slight asymmetry to fit the palm of a right-handed grip. While some left-handed cooks find it usable, it is specifically optimized for right-handed ergonomics.

No, this knife is not dishwasher safe. The high-heat environment, harsh detergents, and abrasive water jets can damage the delicate Damascus finish and degrade the pakkawood handle over time. Hand washing and immediate drying are required to maintain the blade's integrity.

To preserve the 9.5 to 12-degree angle, you should use a whetstone or a high-quality honing rod designed for Japanese-style blades. Avoid using pull-through sharpeners, as they are often too aggressive and can damage the fine edge geometry.

The rounded bolster is designed to provide a more comfortable 'pinch grip,' which is the professional standard for controlling a chef's knife. It eliminates sharp edges where your fingers rest, reducing fatigue during extended prep sessions.

No, this knife is designed for precision slicing, dicing, and chopping of vegetables, proteins, and herbs. The thin, hard edge is prone to chipping if used on bones, frozen items, or extremely hard surfaces like glass or granite cutting boards.