- G2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- 101-layer flower Damascus design with katana edge
- Traditional Japanese Karelian (Masur) Birch handle
- Rounded spine and heel
- Handcrafted in Seki, Japan
Miyabi Evolution 6.5" Nakiri Knife
Bring precision and efficiency to vegetable prep with the Miyabi Evolution 6.5-inch Nakiri Knife. Inspired by traditional Japanese vegetable knives, the nakiri features a straight-edge blade designed for clean, downward cuts through vegetables and herbs. Its rectangular profile allows for smooth slicing without rocking, making it ideal for creating uniform cuts when preparing produce.
Handcrafted in Japan, this knife combines traditional Japanese knife-making techniques with advanced steel technology, delivering exceptional sharpness and lasting durability for everyday cooking.
Designed for Vegetable Precision 🔪🥕
The 6.5-inch nakiri blade excels at slicing, chopping, and dicing vegetables with remarkable accuracy. Its flat edge ensures full contact with the cutting board, helping you achieve consistent, clean cuts without tearing delicate ingredients. Perfect for prepping everything from leafy greens to root vegetables. 🥬🥕
Advanced FC61 Fine Carbide Steel
At the heart 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.
Handcrafted in Japan using traditional techniques, this knife offers scalpel-like sharpness and reliable cutting performance.
Ergonomic Triple-Rivet Handle
The sleek triple-rivet handle with signature red spacer accents provides both style and comfort. Each handle undergoes a nine-step ergonomic finishing process, ensuring excellent balance and a comfortable grip during extended food prep.
Key Features
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🔪 6.5" Nakiri knife ideal for vegetable preparation
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🥕 Perfect for slicing, chopping, and dicing produce
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🧬 FC61 fine carbide steel blade 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 knife-making techniques
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✨ Mirror-polished blade finish for a sleek appearance
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🤲 Triple-rivet ergonomic handle with signature red spacers
About the Miyabi Evolution Series
The Miyabi Evolution collection blends elegant design with cutting-edge metallurgy. Each knife features a fine carbide FC61 steel cutting core, delivering remarkable sharpness and long-lasting edge retention.
The blades are ice-hardened for durability and corrosion resistance, then polished to a striking mirror finish. Combined with ergonomic triple-rivet handles, Miyabi Evolution knives provide precision cutting, comfort, and dependable performance in any kitchen.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a global reputation for producing premium kitchen tools trusted by professional chefs and home cooks alike. With nearly three centuries of expertise, the brand continues to set the standard for quality, innovation, and craftsmanship.
From precision cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and timeless durability in kitchens around the world. 🌍🍳
| Name: |
Miyabi Evolution Nakiri Knife - 6.5″ |
| UPC: |
035886392222 |
| 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.
