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From the maker
Miyabi of Seki, Japan. Handmade where Japan has forged blades since the fourteenth century.
Their story →The 8-inch Kaizen II gyutoh is the Japanese take on the chef’s knife: thinner, lighter and harder than a German blade, it glides through onions, herbs, meat and fish with less effort and holds its edge far longer. It is an ideal first Japanese knife for a cook coming from Western cutlery.
Kaizen means improvement. Handcrafted in Seki, Japan, the blade has a core of FC61 fine carbide steel, double ice-hardened by the FRIODUR process to 60–62 HRC, protected by 48 layers of stainless steel in a flower Damascus pattern darkened by acid dipping. Each edge is hand honed by the traditional Honbazuke method to 9.5–12° per side. The D-shaped black pakkawood handle carries a mosaic pin and an end cap with the Miyabi logo.
Use & care: Hand wash only and dry immediately. A hard edge is keen but can chip if twisted, used on bone or frozen food, or cut on glass, ceramic or stone, so stay with wood or plastic boards. Maintain with a ceramic honing rod and sharpen on whetstones.
Pickup available at 106-235 Menten Place
Usually ready in 24 hours
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106-235 Menten Place
Ottawa ON K2H 9C1
Canada
+16138646469
SKU: DM0706
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