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  • Miyabi Kaizen 8-Inch Chef's Knife
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Miyabi Kaizen 8-Inch Chef's Knife

by Miyabi

List Price: $185.00
Price: $129.99 & FREE Shipping. Details
You Save: $55.01 (30%)
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Sold by Miyabi Store and Fulfilled by Amazon. Gift-wrap available.
  • Made in japan
  • 65 layer flower damascus pattern
  • Traditional 3-step honbazuke hand-honed edge
  • 60 Rockwell Hardness
  • Cryodur ice-hardened blade
3 new from $129.99

Frequently Bought Together

Miyabi Kaizen 8-Inch Chef's Knife + Miyabi Kaizen 3 1/2-Inch Paring Knife + Miyabi Kaizen 7-Inch Granton Santoku Hollow Edge Knife
Price for all three: $379.97

Buy the selected items together


Product Details

  • Product Dimensions: 14.8 x 1 x 3 inches ; 11.2 ounces
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B005DZH24Y
  • Item model number: 34183-203
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #57,737 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Miyabi continues to strive for perfection with the introduction of Miyabi Kaizen--Japanese for improvement or change for the better, This next generation of Miyabi Knives, made in Seki, Japan, combines the greatest hardening technology with the artistry of traditional craftsmanship, Miyabi Kaizen is crafted from VG10 super steel with a 64-layer stunning flower Damascus pattern, The exceptional blade is complemented by an equally stunning and durable handle made of black linen Micarta featuring a mosaic pin, red spacers and a metal end cap, The 8 chef knife is essential for chopping, dicing, bias cutting and slicing


Customer Questions & Answers

Customer Reviews

4.8 out of 5 stars
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See all 19 customer reviews
Much better than what one gets in sets.
Thomas G Cowan
Fits in the hand well and is very comfortable in a pinch grip.
Alec Smith
Very sharp out of the box, and holds it's edge well.
Bog

Most Helpful Customer Reviews

18 of 18 people found the following review helpful By M. M. Davis on December 26, 2011
This knife isn't really particularly unique. There are probably a dozen other Japanese knifemakers (most prominently Shun) making a similar knife: VG-10 steel at about 60 Rockwell hardness, sandwiched between many layers of some lesser steel, creating a "damascus" pattern upon grinding. Some of these knives lean closer to Western cutlery, like Miyabi's "Fusion" series. Others are even more like old-school Japanese cutlery, where the blade of the knife is just stuck into a hole in the handle. But all these knives are thinner, harder, and sharper than Western chef's knives.

Aside from the fact that the handles on this knife are symmetrical, this knife is very similar to Shun's Classic chef's knife. Both this knife and the Shun are sharpened to an angle much more acute than a Western chef's knife, but perhaps a little more obtuse than some people hone their Japanese cutlery. I don't know exactly what the angle was straight out of the box, but it was under 15 degrees per side. I put a very fine secondary bevel of 30 degrees (15 per side) right at the edge, because I wanted a little more resistance to rolling the edge from side to side, and it's good to have a known angle right at the edge for maintenance purposes.

The blade stock is probably half as thick as a Western chef's knife, and is closer to the thickness of a utility knife. The spine is gently rounded so that it doesn't bite into the user's fingers.

Certainly, the combination of VG-10 steel (or a very close relative; Henckels actually slaps the proprietary label "CMV60" on the blades, but most observers agree this is the same layered VG-10 core "damascus" steel that so many other makers use), the acute grind and the thin blade stock amount to outstanding cutting performance.
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6 of 6 people found the following review helpful By surrealpaper on June 22, 2012
Verified Purchase
Unlike the other chefs I work with, I favor a heavier knife, preferably with a very smooth, rounded handle - I love the way Wusthof slices, but I find them too light for good control, and oddly shaped in my hands.

This is a fantastic compromise - a light, thin blade with a longer and heavier handle, so you get the heft and the grip, but can you still slice a tomato paper-thin. It will take a little getting used to, but it's really a tremendous knife. Plus, props on the design ... it's really a beautiful knife to have in the kitchen.
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3 of 3 people found the following review helpful By ryan on December 28, 2012
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I love this knife, it looks great, feels great and gets the job done with eaze. I use it on the job and it has held up great.
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4 of 6 people found the following review helpful By MPL023 VINE VOICE on October 30, 2011
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I have a good selection of knives. both ceramic and steel. This is my latest purchase, and I am vety pleased with the quality and cost. It is one of the sharpest steel knives I ever seen. I look forward to a long and productive use of this knife. The craftmanship that went in to its' production is evident when you look and feel it. I am very pleased with this purchase and look forward to purchasing their 9 1/2" slicing knife.
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2 of 3 people found the following review helpful By Jonvader31 on March 20, 2012
Verified Purchase
I recently purchased the Miyabi 8-Inch Chef's Knife and I must say I was instantly in love with the feeling of it in my hand, I have been a Chef for 20 plus years and have been using a Global as of late (which I like), but I didn't like the handle to blade placement in my cutting hand, this one fits my hand way more comfortable and is super sharp, although I have not had it long, I can't tell you how long it will keep its edge, but so far I am pleased with this purchase and look forward to buying a couple others from this collection.
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By Sal G. on July 10, 2014
Verified Purchase
It slices, it dices, no really you will love this chef's knife. Take it out and slice a vegetable. Once you go Miyabi you never go back.
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By Thomas G Cowan on April 10, 2014
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Had I known how much better this knife is than others, I would have bought one decades ago. Much better than what one gets in sets.
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By George on February 11, 2014
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I am not a pro chef but I do enjoy cooking and do care about my knifes. This knife is very enjoyable to work with and I do not regret paying what I did.

Pros: (1) great appearance with excellent attention to detail (2) very sturdy for a high end chef knife, I am guilty of occasionally cutting through small bones and frozen food and there was no chipping (3) versatile geometry for a wide variety of cutting techniques (4) edge holds well with some honing.

Cons: not the sharpest, it will sharpen to and maintain a decent edge but in this respect it is comparable to a $60-$80 knife. The rest of your money goes into the looks (damascus blade and nicely made handle) and the durability of the steel.
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