Miyabi Kaizen Slicing Knife

This length is specifically designed for long, smooth strokes. It is ideal for carving roasts, slicing cooked meats, or portioning large fish fillets without tearing the fibers of the protein.

VG10 is a high-carbon 'super steel' known for its ability to hold an incredibly sharp edge for a long time. Because it is ice-hardened to a Rockwell 60, it maintains that sharpness much longer than standard kitchen knives.

The traditional D-shaped handle is ergonomically designed for a right-handed grip. While it can be held by left-handed users, the asymmetrical shape may feel less natural compared to a symmetrical or ambidextrous handle.

Yes. Because the blade is very thin and sharpened to a steep 9.5 to 12-degree angle, it is prone to chipping if used on hard surfaces like bone, frozen food, or glass cutting boards. Always use a wooden or plastic board and avoid lateral twisting motions.

No, this knife should be hand-washed only. The high heat and harsh detergents of a dishwasher can damage the Micarta handle and dull the fine, hand-honed edge of the Damascus steel.

Honbazuke is a traditional three-step sharpening process that results in a scalpel-like edge. It ensures the knife is ready for professional-level precision straight out of the box.