- VG10 super 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 60
- 65-layer flower Damascus design with katana edge
- Traditional Japanese D-shaped black linen Micarta handle
- Handcrafted in Sei, Japan
Miyabi Kaizen 6" Wide Chef’s Knife
Upgrade your prep game with the Miyabi Kaizen 6-inch Wide Chef’s Knife, a compact yet powerful blade designed for precision, versatility, and control. Featuring a broader blade profile, this knife is ideal for chopping, slicing, dicing, and mincing, while also making it easy to scoop and transfer ingredients from board to pan.
Handcrafted in Japan, it combines traditional Japanese knife-making techniques with advanced steel engineering, delivering exceptional sharpness and long-lasting performance.
Wide Blade for Control & Efficiency🔪🥕
The extra-wide blade provides added knuckle clearance and stability, while the gently curved edge supports a smooth rocking motion for efficient cutting. Perfect for prepping vegetables, herbs, and proteins with precision and ease. 🧄🥬
VG10 Damascus Steel Blade
At the core is VG10 super steel, known for its superior sharpness and edge retention. The blade is encased in 64 layers of Damascus steel, creating a durable structure and a striking wave-pattern finish.
An advanced ice-hardening process enhances strength and corrosion resistance, achieving a hardness of approximately 60 Rockwell for long-lasting cutting performance.
Ergonomic D-Shaped Micarta Handle
The D-shaped Micarta handle is designed for comfort and balance, providing a secure grip for confident control. Accented with red spacers, a mosaic pin, and a polished end cap featuring the Miyabi logo, it delivers both performance and visual appeal. ✨
Key Features
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🔪 6" wide chef’s knife for versatile kitchen prep
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🥕 Ideal for chopping, slicing, dicing, and mincing
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🔄 Curved blade supports smooth rocking cuts
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🧬 VG10 steel cutting core for exceptional sharpness
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🌊 64-layer Damascus blade for durability and elegant design
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❄️ Ice-hardened blade (~60 Rockwell) for superior edge retention
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Handcrafted in Japan using traditional techniques
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🤲 Ergonomic Micarta handle with mosaic pin and red accents
Item number: 34193-163
About the Miyabi Kaizen Series
“Kaizen” means continuous improvement, reflecting Miyabi’s dedication to refining knife craftsmanship. The Miyabi Kaizen collection blends traditional Japanese artistry with modern steel technology to produce blades that are both beautiful and highly functional.
Each knife features a VG10 steel core surrounded by 64 layers of Damascus steel, delivering exceptional sharpness, durability, and precision cutting performance trusted by chefs worldwide.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has earned a global reputation for producing premium kitchen tools. With nearly three centuries of expertise, the brand continues to lead in quality, craftsmanship, and innovation.
From precision cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver professional-level performance and long-lasting reliability in kitchens around the world. 🌍🍳
| Name: |
Miyabi Kaizen Wide Chef's Knife - 6″ |
| UPC: |
035886307844 |
| 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.
