Home / Tabletop & Bar—New & Featured—Monogram Shop / Miyabi Kaizen II Prep Knife, 5 1/4"

Miyabi Kaizen II Prep Knife, 5 1/4"

(4.8)

Quantity

ADD TO CART

BUY IT NOW

Detail
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. This handcrafted prep knife is both a work of art and the ultimate in precision sharpness.
- Blade is 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® blade offers remarkable durability, corrosion resistance and edge retention.
- Blade is 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.
Dimensions & More Info
- 5 1/4" blade, 3 3/4" handle.
- 6.4 oz.
- Handcrafted in Japan.
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.
Customer Reviews

F***1

Highly recommended

Excellent quality knife. Finally pulled the trigger and bought a couple higher end knives because I’m tired of replacing the cheap ones. The weight and thickness of the knives are perfect. Very comfortable to use and have increased my confidence as a decent home chef. Highly recommend visiting a Williams Sonoma store to take these for a test chop alongside comparable knives to find which one feels best for you.

ha**** H

wow!

so great! love this thing! great for diagonal sandwiches.

Ch*****ne

Communication from Williams Sonoma

This was a Birthday gift for my son. It was scheduled to arrive before 11/20. It did not come and I was able to find this item was on backorder on the website. Had this been communicated to me I would have purchased a different knife to have it there before Thanksgiving.

De*****tar

Superior construction and ergonomics.

Superior construction and ergonomics. Made of high quality, light weight material, this knife has a very comfortable handle, and the overall size and the shape of the blade makes it easy to use. Very pleased with my purchase. Worth the price.

D***x

Great in store service

Very good support in store and ordered online for convenience

J*** B

Nice addition to my kitchen knives

Light and estremly sharp, this knife makes quick work of prep. Attractive Demascus steel, made in Japan.

SEE ALL