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Description
An indispensable Japanese kitchen knife for cutting meat, and for cutting or slicing large fruits and vegetables
The handle Made of Black Pakka Wood , adopts steel terminal and red spacer in perfect Japanese style. According to Japanese tradition, the edge of the blade has a particularly narrow and symmetrical sharpening angle. Cryogenic tempering (i.e. below zero) makes the damascus blade of Miyabi knives extremely hard and resistant.
Blade made of 49 layers of Damascus steel design
Hand sharpened according to the ancestral Japanese "Honbazuke" method for a unique and extraordinary sharpening
Traditional Japanese D-shaped handle in Pakkawood, optimal grip and easy maintenance
Steel hardness about 61 HRC
Made in Seki (Japan) meeting the needs in terms of aesthetics, comfort, and sharpness