This edge cuts effortlessly through hard bread crusts. Cuts neat slices due to its aggressive long prongs.
Miyabi Kaizen II knives have a fine carbide steel core that has a Rockell hardness of 61. This results in a very good cutting edge retention and is extremely sharp.
It is embedded in 48 outer layers of Damascus-design steel giving each knife a unique pattern. The edge is Honbazuke-honed - a three stage grinding, sharpening and polishing process resulting in razor-like sharpness.
Comes with a Pakka wood handle. Hand washing is recommended.
Manufactured in Japan.
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