Miyabi 5000 FCD 34681-161

Designed to exacting standards, Kaizen II improves upon Miyabis popular Kaizen collection with the addition of FC61 super steel, redesigned pakkawood handles and a host of new, chef-friendly features. Literally "change for the better" in Japanese, kaizen isnt just a word but a way of lifeone our completely reinvented collection celebrates by combin... moreing the latest technology with sleek, modern lines and centuries of knife-making artistry. Forged from a core of FC61 steel surrounded by 48 layers of stainless steel Damascus, Miyabi Kaizen II knives perform as good as they look. Sharpened using the traditional four-step Honbazuke technique, each knife is a hand-sharpened work of art. Crafted to be the go-to knife in any chef's collection, this versatile chef's knife is perfect for almost any cutting task--from dicing onions and tomatoes to carving roasted meats, breaking down poultry and more. Expert artistry and groundbreaking technology meet in each handcrafted knife. The Miyabi factory operates on a small scale with a high level of hand craftsmanship and industry-leading technical innovation. 150 skilled artisans work to produce each heirloom-quality knife using the best materials available and requiring up to 151 rigorous production steps. Crafted in Seki City, Japan, a city with a legendary tradition of blade smithing dating back to the 13th century.