To many chefs and cooks, a chef’s knife is not simply a tool to cut their food. It’s also a statement of their characters and style, and proof of their devotion to the art of cooking. If you’re looking for a knife that offers excellence in functionality and uniqueness in style, the Miyabi Kaizen chef’s knife may be a good choice.
Miyabi Kaizen Chef’s Knife Review: Notable Features
The Miyabi is a Japanese chef’s knife that promises solid performance on the cutting board with its strength, sharpness, and durability. It also features an exquisite appearance with a Damascus-style blade and classic D-shaped handle.
The Miyabi Kaizen is a medium-sized chef’s knife with an 8 inches long blade. It also has a 6 inches version which is interesting sold at a slightly higher price.
Made from Japanese VG10 super steel, then heated, frozen and hardened at -196 degree Celcius during a process called CRYODUR, its blade is hard (Rockwell 60) and extremely resistant against corrosion.
It’s also decorated with 32 layers of steel on each side, which improves durability and gives it a fancy Dasmacus style appearance. If you want a knife so pretty it inspires you to cook, one that awes your guests in the kitchen, this Miyabi is it.
The Miyabi Kaizen is sharpened manually following the Honbazuke process. This is a traditional Japanese sharpening method that involves two steps of sharpening on stones and one step of polishing on a leather stropping block. This results in sharpness that allows you to slice through a ripe tomato with ease.
With each side of the edge honed to a 9.5- to 12-degree edge, precision cutting is its strength. The Miyabi chef knife will handle tough but soft food such as fish skin, pork fat, or vegetables like a charm. Such a thin edge, however, is prone to chipping and should not be used on hard food like bone or frozen materials.
Many chefs and home cooks alike love the D-shaped handle on the Miyabi Kaizen knife. It’s slim but solid and feels nicely weighted in the hand.
The handle is made of Micarta, a mixed resin-based material that’s known for its high resistance against impact. It’s also repellant against moisture and mold— an important criterium when it comes to knife handle, as more often than not you will find yourself cutting food with wet hands.
The handle is pretty too in a classic way, with wood-like patterns on a black theme and a shiny steel end cap.
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Sophisticated as it looks, the Miyabi is not one of those delicate high-maintenance knives. Follow the basics: avoid cutting foods that are too hard, wash it and dry it by hand right after use, hone it every once in a while, and keep it isolated from other knives, and it can be passed down as an heirloom among generations in your family.