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A traditional Japanese chef\'s knife handcrafted in Seki, Japan, combining Japanese craftsmanship with advanced FC61 stainless steel. Its thin blade and exceptionally hard steel are designed for precise cutting and excellent edge retention.
Key Features
- Large-bladed traditional Japanese chef\'s knife
- Handcrafted in Seki, Japan
- FC61 fine caroffere stainless steel
- 61 Rockwell hardness
- FRIODURx2® ice-hardened blade
- Excellent durability, corrosion resistance, and edge retention
- Hand-honed 3-step Honbazuke blade
- 9.5°–12° edge angle
- Thin Japanese blade profile
- Mirror-polished blade with sandblasted katana edge
- Embossed MIYABI logo
- Octagon-shaped Pakkawood ergonomic handle
- Designed for Western chopping and Asian rocking cuts
- Hand wash only
