Miyabi Kaizen, Nakiri 17 cm

Made in Seki, Japan, a city known for its history of samurai sword-making, Miyabi knives are equal parts style and substance.Every knife in the 5000FCD range has a fine carbide steel core with a 61HRC hardness, which ensures the blade glides through ingredients, making meal prep more efficient. The FRIODUR® blade is frozen and hardened at -76°C for corrosion-resistance, then tempered for flexibility so it does not fracture. Forty-six layers of Damascus steel leave gorgeous imprints along the side of the blade. Every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop, resulting in superior sharpness and edge retention. A half bolster provides a seamless transition between the blade and handle, which is made of moisture-resistant pakkawood with a comfortable D-shaped handle. This nakiri, or paring knife, is ideal for the preparation of fruits, vegetables, and cuts of meat.

FC61 fine carbide steel blade core
48 layers of steel surrounding the core create the Damascus-design
FRIODUR ice-hardened for extreme hardness
Rockwell hardness of approximately 61
Symmetrical cutting edge
Pakka wood handle.

Made in Japan.