Miyabi Kaizen 8-Inch Chef's Knife

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Price: $169.95    

Product Feature

• Made in japan
• 65 layer flower damascus pattern
• Traditional 3-step honbazuke hand-honed edge
• 60 Rockwell Hardness
• Cryodur ice-hardened blade

Product Description

Miyabi continues to strive for perfection with the introduction of Miyabi Kaizen--Japanese for improvement or change for the better, This next generation of Miyabi Knives, made in Seki, Japan, combines the greatest hardening technology with the artistry of traditional craftsmanship, Miyabi Kaizen is crafted from VG10 super steel with a 64-layer stunning flower Damascus pattern, The exceptional blade is complemented by an equally stunning and durable handle made of black linen Micarta featuring a mosaic pin, red spacers and a metal end cap, The 8 chef knife is essential for chopping, dicing, bias cutting and slicing

Miyabi Kaizen 8-Inch Chef's Knife Review

This knife isn't really particularly unique. There are probably a dozen other Japanese knifemakers (most prominently Shun) making a similar knife: VG-10 steel at about 60 Rockwell hardness, sandwiched between many layers of some lesser steel, creating a "damascus" pattern upon grinding. Some of these knives lean closer to Western cutlery, like Miyabi's "Fusion" series. Others are even more like old-school Japanese cutlery, where the blade of the knife is just stuck into a hole in the handle. But all these knives are thinner, harder, and sharper than Western chef's knives.

Aside from the fact that the handles on this knife are symmetrical, this knife is very similar to Shun's Classic chef's knife. Both this knife and the Shun are sharpened to an angle much more acute than a Western chef's knife, but perhaps a little more obtuse than some people hone their Japanese cutlery. I don't know exactly what the angle was straight out of the box, but it was under 15 degrees per side. I put a very fine secondary bevel of 30 degrees (15 per side) right at the edge, because I wanted a little more resistance to rolling the edge from side to side, and it's good to have a known angle right at the edge for maintenance purposes.

The blade stock is probably half as thick as a Western chef's knife, and is closer to the thickness of a utility knife. The spine is gently rounded so that it doesn't bite into the user's fingers.

Certainly, the combination of VG-10 steel (or a very close relative; Henckels actually slaps the proprietary label "CMV60" on the blades, but most observers agree this is the same layered VG-10 core "damascus" steel that so many other makers use), the acute grind and the thin blade stock amount to outstanding cutting performance. Out of the box, I was able to take a cherry tomato and cut it into about ten perfect slices.

This is a very nice knife. If you love the Shun Classic, but want symmetrical handles, this is basically it.

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