Miyabi Evolution Slicing Knife

The 9.5-inch length is specifically designed for long, smooth slicing motions. It is ideal for carving roasts, poultry, and large cuts of meat in a single stroke, which helps maintain the integrity and juices of the protein.

FC61 is a fine carbide steel that allows for a much harder blade than standard stainless options. Because of this, the knife can be sharpened to a thinner, more precise edge that holds its sharpness significantly longer.

No, this knife is not dishwasher safe. The high-heat environment and harsh detergents of a dishwasher can damage the blade's edge and degrade the handle material; hand washing and immediate drying are recommended to maintain its performance.

The double ice-hardening process involves cooling the blade to extremely low temperatures to improve the steel's crystalline structure. This results in a blade that is not only harder and sharper but also more resistant to corrosion and chipping.

Yes, the ergonomic POM handle is designed for comfort and balance. Its triple-riveted construction provides a secure, stable grip that reduces hand fatigue during repetitive slicing tasks.

Because the blade is thin and honed to a scalpel-like edge, it is designed for slicing rather than heavy-duty tasks like chopping through bone or frozen foods. Using it on appropriate cutting boards—like wood or soft plastic—will help prevent the edge from dulling or chipping.