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Details
Specifications
- Series: Miyabi Kaizen (5000DP)
- Blade length: 7.09 inches (180 mm)
- Steel: VG10 (CMV60) stainless steel core, CRYODUR ice-hardened
- Hardness: 60 HRC
- Blade: 65-layer flower Damascus pattern with a katana edge
- Edge: Honbazuke three-step hand-honed edge, 9.5 to 12 degrees per side
- Handle: black linen Micarta, D-shaped, with red spacers and mosaic pin
- Weight: 7.2 ounces (204 g)
- Manufacturer model: 34194-183
- Made in: Seki, Japan
- Item number: 1002001
Miyabi Kaizen Knives Compared
| Knife | Blade | Shape |
|---|---|---|
| 3.5-inch Paring Knife | 3.54 inches (90 mm) | Paring |
| 6-inch Utility Knife | 5.91 inches (150 mm) | Utility |
| 5.5-inch Prep Knife | 5.51 inches (140 mm) | Prep (shotoh) |
| 6-inch Chef’s Knife | 5.91 inches (150 mm) | Chef’s (gyutoh) |
| 8-inch Chef’s Knife | 7.87 inches (200 mm) | Chef’s (gyutoh) |
| 9.5-inch Chef’s Knife | 9.45 inches (240 mm) | Chef’s (gyutoh) |
| 5.5-inch Hollow Edge Santoku | 5.51 inches (140 mm) | Santoku |
| 7-inch Santoku | 7.09 inches (180 mm) | Santoku |
| 7-inch Hollow Edge Rocking Santoku | 7.09 inches (180 mm) | Santoku |
| 9.5-inch Slicing Knife | 9.45 inches (240 mm) | Slicer |
| 9.5-inch Bread Knife | 9.45 inches (240 mm) | Bread |
Choosing a Miyabi Line
| Line | Steel | Who it suits |
|---|---|---|
| Miyabi Birchwood | SG2 powder steel, 63 HRC | Top performance with a natural birch handle; holds its edge best through acidic vegetable prep |
| Miyabi Black | MC66 powder steel, 66 HRC | Top performance with a black maple burl handle; holds its edge longest on proteins and low-acid foods |
| Miyabi Artisan | SG2 powder steel, 63 HRC | The same class of powder steel, for cooks who care less about the look |
| Miyabi Kaizen | VG10, 60 HRC | Damascus looks at a more moderate price; holds an edge well but needs careful use to prevent chipping |
| Miyabi Koh | FC61, 61 HRC | A durable workhorse that responds well to honing; a good first Japanese knife |
| Miyabi Evolution | FC61, 61 HRC | A durable workhorse with a riveted Western-style handle; easy to care for |
Keeping the Edge
Kaizen knives do not need regular honing, but the hard, thin edge must be used with care to prevent chipping. Cut straight down and draw the blade rather than twisting or prying, keep it away from bone and frozen food, and sharpen on whetstones at the factory angle when it dulls.
Care
- Wash by hand with warm, soapy water and dry at once. Do not put Miyabi knives in a dishwasher.
- Cut on wood or soft composite boards; glass, stone and ceramic boards damage a hard edge.
- Store in a block, on a magnetic strip or in an edge guard, not loose in a drawer.
Additional Info
| Blade Length (Inches) | 7 in. |
|---|---|
| Blade Length (mm) | 180 mm |
| Blade Width (inches) | 1.75 |
| Grind | 50/50 Bevel |
| Steel Type | VG10 |
| Rockwell Hardness | 60 |
| Stainless | Yes |
| Handle Material | Micarta |
| Spine Thickness (mm) | 2.2 |
| Brand | Miyabi |
| Country of Manufacture | Japan |
| SKU | 1002001 |
| Manufacturer's Part Number | 34194-183 |
| Manufacturer's Suggested Retail Price | $237.00 |
