The 8" chef's knife is the one you'll reach for every day, and the Miyabi Kaizen version makes slicing, dicing and mincing feel effortless. Its thin Japanese blade profile glides through onions, herbs, vegetables and proteins, and the hand-honed Honbazuke edge at 9.5° to 12° gives it a scalpel-like bite.
The VG10 super steel core is protected by 64 layers of flower Damascus and CRYODUR ice-hardened for a long-lasting edge and good corrosion resistance. The D-shaped black linen Micarta handle has a wood-like texture that won't slip from your hand and repels moisture, and the knife stays light and balanced at under half a pound. Handcrafted in Seki, Japan.
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