Miyabi Kaizen Wide Chef's Knife - 6″
Features
- VG10 super steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 60
- 65-layer flower Damascus design with katana edge
- Traditional Japanese D-shaped black linen Micarta handle
- Handcrafted in Sei, Japan
Overview
The 6" Miyabi Kaizen Wide Chef's Knife is a strong and dependable tool for your kitchen. This knife sports a broad blade with a fine cutting edge, making it perfect for chopping, dicing, and mincing. The blade's curved edge allows for a rocking motion as you cut. Miyabi Kaizen handles feature a Micarta D-shape look, complete with red spacers, a mosaic accent and an end cap with the Miyabi logo. The handle will fit firmly into your hand for better control. Miyabi Kaizen cutting cores are made of a VG10 steel, then encased by 64 layers of Damascus for an immaculate finish. Later, the blades are put through a special ice-hardening process to maximize the strength of the steel for a Rockwell hardness of 60. Miyabi uses traditional Japanese knife-making techniques to develop a strong body and a scalpel-sharp blade. With proper care, this chef's knife will last a very long time. It's a great knife that's ready for the jobs that require the most precise cuts. Item number 34193-163.
About Miyabi Kaizen
Kaizen is Japanese for "improvement" or "change for the better." Miyabi Kaizen is the next generation of Miyabi knives that combines traditional Japanese craftsmanship with the greatest hardening technology. Miyabi Kaizen knives feature a VG10 cutting core with 64 layers of Damascus steel to develop a knife that is both dependable and extremely sharp. The blade undergoes an ice-hardening process, resulting in a Rockwell Hardness of 60 for superior durability and corrosion resistance. The blade has a traditional D-shaped Micarta handle, complete with a mosaic pin and beautiful red spacer accents. Miyabi Kaizen knives are fantastic products that will assist in making delicious meals. Chefs love Miyabi Kaizen knives for their simplicity and precise cutting results. The sharp blades will easily slice through everything that comes their way.
About Zwilling J.A. Henckels
Since 1731, ZWILLING J.A. Henckels has been developing high-quality cookware for chefs around the world. With over 280 years of experience, ZWILLING J.A. Henckels has been an industry leader in developing products that are beautiful, dependable, and versatile. They've set the bar high when it comes to flatware, cookware, and kitchen tools. Driven by international culinary and lifestyle trends, their products are designed to make meals that not only look great but taste amazing, too. No matter where life takes you, have confidence knowing ZWILLING J.A. Henckels is ready for any challenge. This company is committed to producing premium products that are built for superior performance in every kitchen.
| Name: | Miyabi Kaizen Wide Chef's Knife - 6″ |
| UPC: | 035886307844 |
| Manufacturer: | Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckels warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.