- Fabricated from revolutionary FC61 fine carbide steel
- Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
- Dry Sharpened blade boasts scalpel-like sharpness
- Authentic, thin Japanese blade profile
- Ergonomic, triple-riveted POM handle nestles comfortably in the hand
- Rounded spine and heel offer tireless cutting
- Time-tested German engineering meets Japanese craftsmanship
- Handcrafted in Seki, Japan
Miyabi Evolution 5.5" Utility Knife
Enjoy precise, everyday cutting with the Miyabi Evolution 5.5-inch Utility Knife, a versatile blade perfectly sized between a chef’s knife and a paring knife. Designed for a wide range of kitchen tasks, this knife excels at slicing meats, cutting sandwiches, trimming vegetables, and preparing cheese or fruit. Its balanced size and razor-sharp edge make it a reliable go-to knife for daily food prep. 🧀🥪
Handcrafted in Japan, this knife blends traditional craftsmanship with modern steel technology, delivering exceptional durability and performance for both home cooks and professional kitchens.
Versatile Everyday Cutting Knife 🔪
The 5.5-inch blade offers excellent control and maneuverability, making it ideal for mid-sized cutting tasks that require precision but don’t need a full chef’s knife. From slicing poultry to prepping vegetables, this knife handles it all with ease.
Advanced FC61 Fine Carbide Steel
At the core of the blade is high-performance FC61 fine carbide steel, engineered for impressive strength and razor-sharp precision. The blade undergoes double ice-hardening, enhancing durability, corrosion resistance, and long-lasting edge retention.
Made using traditional Japanese knife-making techniques, the result is a scalpel-sharp blade that delivers smooth, accurate cuts every time.
Ergonomic Triple-Rivet Handle
The triple-rivet handle with signature red spacer accents combines comfort with striking design. Each handle undergoes a nine-step ergonomic finishing process, ensuring a secure grip and balanced control during extended food prep.
Key Features
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🔪 5.5" utility knife ideal for versatile kitchen prep
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🥪 Perfect for sandwiches, meats, fruits, and vegetables
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🧬 FC61 fine carbide steel core for superior sharpness
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❄️ Double ice-hardened blade for durability and corrosion resistance
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Handcrafted in Japan using traditional techniques
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✨ Mirror-polished blade finish for a sleek look
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🤲 Triple-rivet ergonomic handle with distinctive red spacers
Item number: 34020-143
About the Miyabi Evolution Series
The Miyabi Evolution collection combines elegant design with high-performance blade technology. Each knife features a fine carbide FC61 steel cutting core, delivering exceptional sharpness and long-lasting edge retention.
The blades are ice-hardened for durability and corrosion resistance, then polished to a brilliant mirror finish. Paired with ergonomic triple-rivet handles, Miyabi Evolution knives offer precision cutting, comfort, and lasting reliability.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a global reputation for producing premium kitchen tools trusted by chefs and home cooks alike. With nearly three centuries of experience, the brand continues to set the standard for quality, innovation, and durability.
From precision cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and timeless craftsmanship in kitchens worldwide. 🌍🍳
| Name: |
Miyabi Evolution Utility Knife - 5.5″ |
| UPC: |
035886320317 |
| Manufacturer: |
Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckels warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.
