Miyabi Kaizen II Knives, Set of 7

Summary

Miyabi moves one step closer to perfection with Kaizen II cutlery. Kaizen II knives combine traditional Japanese craftsmanship with the best German blade-hardening technology and stunning modern design. A core of FC61 fine carbide steel is embedded within 48 layers of Damascus stainless steel, creating the blade's gorgeous floral pattern. These handcrafted knives are both a work of art and the ultimate in precision sharpness.

• Blades are forged from Miyabi's proprietary FC61 super steel and protected by 48-layer Damascus stainless steel in a beautiful, acid-dipped floral pattern.
• Authentic, thin Japanese blade profile for lightweight handling and precision control.
• Fine carbide distribution creates a razor-sharp and durable blade with 61 Rockwell hardness.
• Double ice-hardened FRIODUR® blades offer remarkable durability, corrosion resistance and edge retention.
• Blades are hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12 degree angle.
• Black PakkaWood handle with mosaic pin and Miyabi logo end cap.
• Ergonomic Japanese D-shaped handle design is effortless to hold.
• Strong, substantial handle features an improved thicker and rounded bolster for increased comfort and balance.
• Each knife takes more than 100 steps and 42 days to create.
• Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

7-piece set includes:

• 3 1/2" paring knife
• 4 1/2" utility knife
• 8" chef's knife
• 9 1/2" bread knife
• Honing steel
• Kitchen shears
• Bamboo storage block
• Please note: Storage block is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 3 3/4" handle; 6.4 oz.
• 4 1/2" Utility Knife: 4 1/2" blade, 3 3/4" handle; 6.4 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 11.2 oz.
• 9 1/2" Bread Knife: 9 1/2" blade, 4 1/2" handle; 12.8 oz.
• Honing Steel: 9" rod, 5 1/2" handle; 2 lb.
• Shears: 8 1/2" long; 2.8 oz.
• Storage Block: 16 3/4" x 9 3/4" x 5 1/2" high. 
• Made in Japan
• Please note: Storage block is counted as individual piece.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
• Maintain the knife's cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing, you should not need to sharpen your knife more than once or twice a year.
• Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.