Rooted in Japanese tradition, the Bunka shape is a lighter, thinner and shorter alternative to the classic, Western-style Chef’s Knife, blending the versatility of the classic Chef style with the precision of a Santoku. Like the Santoku, the Bunka features a wide, stocky profile, with the sharply angled tip of the Kiritsuke (also known as the “reverse tanto”) for added precision and dexterity—making this shape extremely useful in the kitchen. MIYABI moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design.The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double FRIODUR® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting.The blade is balanced by a substantial D-shaped handle made of black pakkawood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.
Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damascus steel
Fine carbide distribution creates a razor-sharp and durable blade with a 61 Rockwell hardness
Double ice-hardened FRIODUR® blade offers remarkable durability and cutting edge retention
