Miyabi Kaizen Bread Knife

The aggressive serrated edge is specifically designed to grip and saw through tough, crusty artisan loaves without crushing the delicate interior. While it handles soft bread well, its primary strength is preventing the tearing often caused by standard straight-edge knives on hard crusts.

A 61 Rockwell hardness indicates a very high-quality, hard steel that holds a razor-sharp edge significantly longer than standard kitchen knives. This means you will need to sharpen the blade much less frequently, even with regular use.

Yes, Pakka wood is a composite material made of wood veneers and resin, making it highly resistant to moisture and heat. It offers the aesthetic warmth of natural wood with the durability and stability required for a professional-grade kitchen tool.

The Damascus pattern is primarily aesthetic, created by layering 48 layers of steel over the fine carbide core. While it doesn't change the cutting performance, it is a hallmark of premium Japanese craftsmanship and adds a distinct, high-end look to your knife collection.

Because of the serrated design and the hardness of the steel, this knife should not be used on a standard flat sharpening stone. We recommend using a specialized serrated sharpener or sending it to a professional knife sharpener to maintain the integrity of the individual prongs.

No, you should always hand wash and dry this knife immediately after use. The dishwasher's high heat and harsh detergents can damage the Pakka wood handle and dull the fine edge of the blade.