Miyabi 5000 FCD Kaizen II Chef's Knife

No, this knife is not dishwasher safe. The high-performance steel and wood handle require hand washing with mild soap and immediate drying to prevent corrosion and damage to the blade's edge.

Honbazuke is a traditional three-step Japanese honing process. It creates an incredibly sharp, symmetrical edge that is more durable and precise than standard factory-sharpened blades.

FC61 is a high-performance super steel that holds a razor-sharp edge significantly longer than standard stainless steel. It also allows for a thinner, more precise blade geometry without sacrificing strength.

Yes, the handle is ergonomically designed to fit naturally in your hand. The pakka wood material provides a secure, non-slip grip that helps reduce hand fatigue during extended chopping or slicing tasks.

While the 48-layer Damascus design is visually striking, it also adds structural integrity to the blade. The layering process helps protect the hard FC61 core while providing the flexibility needed to prevent chipping.

To maintain its edge, you should hone the blade regularly with a honing steel and use a whetstone for periodic sharpening. Always store it in a knife block or on a magnetic strip to protect the edge from dulling against other utensils.