- 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 9.5" Bread Knife
Slice bread effortlessly with the Miyabi Kaizen 9.5-inch Bread Knife, expertly crafted to cut through crusty loaves and delicate pastries without crushing or tearing. Its long serrated blade glides smoothly through artisan breads, bagels, cakes, and even soft fruits, delivering clean, precise slices every time.
Handmade in Japan, this knife combines traditional Japanese craftsmanship with modern steel technology, making it a reliable tool for both home cooks and professional kitchens.
Serrated Blade for Clean Bread Slicing🔪🍞
The 9.5-inch serrated edge easily grips tough crusts while protecting the soft interior of breads and baked goods. Whether slicing rustic sourdough, baguettes, tomatoes, or citrus, the blade ensures smooth cuts with minimal pressure.
VG10 Damascus Steel Construction
The blade features a VG10 super steel cutting core, surrounded by 64 layers of Damascus steel for exceptional strength and a distinctive wave-patterned finish.
A specialized ice-hardening process enhances durability and corrosion resistance, achieving a hardness of approximately 60 Rockwell for long-lasting edge retention.
Ergonomic D-Shaped Micarta Handle
Designed for balance and comfort, the D-shaped Micarta handle provides a secure grip and excellent control while slicing. Elegant details like red spacers, a decorative mosaic pin, and a polished end cap with the Miyabi logo complete the knife’s refined appearance. ✨
Key Features
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🔪 9.5" serrated bread knife for clean, effortless slicing
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🍞 Ideal for bread, pastries, cakes, and soft fruits
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🧬 VG10 steel cutting core for superior sharpness
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🌊 64-layer Damascus blade for durability and elegant design
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❄️ Ice-hardened blade (~60 Rockwell) for excellent edge retention
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Handcrafted in Japan using traditional knife-making techniques
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🤲 Ergonomic D-shaped Micarta handle with mosaic pin and red accents
Item number: 34186-233
About the Miyabi Kaizen Series
The word “Kaizen” means “continuous improvement” in Japanese, reflecting Miyabi’s dedication to perfecting knife craftsmanship. The Miyabi Kaizen collection blends traditional Japanese artistry with advanced hardening technology.
Each knife features a VG10 steel core wrapped in 64 layers of Damascus steel, producing blades that are exceptionally sharp, durable, and visually striking. Combined with ergonomic handles, Miyabi Kaizen knives deliver precision performance and lasting reliability.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a worldwide reputation for producing premium kitchen tools trusted by chefs and home cooks alike. With nearly three centuries of experience, the brand continues to lead the industry 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 durability in kitchens around the world. 🌍🍳
| Name: |
Miyabi Kaizen Bread Knife - 9.5″ |
| UPC: |
035886293857 |
| 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.
