Description: Handcrafted in Seki, Japan, MIYABI Evolution merges German engineering expertise with Japanese craftsmanship for the utmost control and accuracy in every cut. This 8-inch chef’s knife is perfect for all kitchen tasks. Mince shallots, dice apples, slice pork tenderloin, and chop potatoes confidently and effortlessly with this versatile blade. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODURx2® blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. FC61 fine carbide steel for razor-like sharpness Authentic thin Japanese blade profile Hand-honed using three-step Honbazuke process FRIODUR® blade, ice-hardened to Rockwell 61 Mirror-finish blade with sandblasted katana edge Triple-riveted glass-fiber enhanced POM handle with striking red spacers Rounded spine and heel for a comfortable, ergonomic grip
Price: 70 USD
Location: Los Angeles, California
End Time: 2024-12-01T05:39:34.000Z
Shipping Cost: N/A USD
Product Images
Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 14 Days
Refund will be given as: Money Back
Brand: MIYABI
Number of Items in Set: 1
Type: Chef's Knife
Blade Length: 8 in
Color: Black
Material: Stainless Steel, Carbide
Set Includes: Chef's Knife
Food Compatibility: Universal
Country/Region of Manufacture: Japan
Handle Material: Stainless Steel
