All Results For “kaizen ii”
Product Type
Size & Dimensions
Color
Popular Widths
Special Offers
Miyabi
Miyabi moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double Friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of black Pakkawood. Effortless to hold, the classic Japanese “D”-shaped handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.
Miyabi moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double Friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of Black Pakka wood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.
Miyabi moves one step closer to perfection with kaizen ii – Japanese for “improvement” or "change for the better." the kaizen collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient fc61 super steel, is protected by a stunning 48 layers of stainless steel. And miyabi kaizen ii knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial d-shaped handle made of black pakkawood. Effortless to hold, the classic Japanese “d”-shaped handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.
Miyabi 5000 FCD Santoku, 18cm blade length. This Japanese santoku has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish, and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger. Hand wash only for the best care and maintain and sharpen using a whetstone. We’d recommend using a wooden chopping board rather than glass, ceramic, or stone boards as these will dull the cutting edge.
MIYABI moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double FRIODUR® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of black pakkawood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.
Expert German engineering meets exquisite Japanese craftsmanship. This robust 10-piece set includes the essential knives you need in the kitchen. From the paring knife for smaller-scale tasks and detailed in-hand garnishes to the all-rounder chef’s knife which is the workhorse of the kitchen, these knives will set you up for food prep success, and sharpening steel will help you keep them in top shape. The knives store elegantly on a magnetic bamboo easel block. All knives are handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production. Miyabi moves one step closer to perfection with Kaizen II – Japanese for “improvement” or “change for the better.” The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double Friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of black Pakkawood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting.
Excellent quality sharp knives!. sunday. Denver, CO. 2020-10-28 14:57:47
Miyabi 5000 FCD Shotoh, 13cm blade. The photos, or petty knife, is ideal for the preparation of smaller cuts of meat and fruit, and vegetables. It has a fine carbide steel core with a hardness that gives very good cutting edge retention and initial sharpness. The core is embedded in 48 layers of steel which gives each blade its unique Damascus-design pattern. Razor-like sharpness is achieved by a three-stage grinding, sharpening, and polishing process called Honbazuke honing. The entire length of the cutting edge can be used as there is no finger guard. For best care, wash by hand, and maintain and sharpen using whetstones. We’d recommend using a wooden chopping board as opposed to glass, ceramic, or stone boards as these will dull the cutting edge.
Out of Stock
Miyabi 5000 FCD Gyutoh, 16cm blade. The gyutoh is the chef’s knife of the Japanese kitchen, used as a general-purpose knife for preparing larger cuts of meat and vegetables. The blade core is made of hard fine carbide steel for very good initial sharpness and cutting-edge retention. 48 layers of steel surround the core and make up the Damascus design of the blade. A three-stage grinding, sharpening, and polishing process called Honbazuke honing give the knife a razor-sharp cutting edge. There is no finger guard so the whole length of the cutting edge can be used. The edge is symmetrical (not a single bevel) so can be used by those both left and right-handed. The smooth join between handle and bolster helps to prevent calluses from forming on the thumb and forefinger. For best care, wash by hand, and maintain and sharpen using whetstones. Avoid using glass, ceramic, or stone cutting boards as these will dull the cutting edge.
Miyabi 5000 FCD Shotoh, 9cm blade. This Japanese photo, also known as a vegetable knife, has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. It is lightweight and nimble, and suited for cutting, peeling small fruit and vegetables. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not a single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening, and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The Pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses from forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic, or stone cutting boards should be avoided as this can prematurely dull the cutting edge.
So far, so good!. Alan. DALLAS, TX. 2024-03-14 15:50:44
Loading...
