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

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

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.

Miyabi Kaizen II 7-Piece Knife Set