MIYABI - Kaizen 7" Santoku Knife with Hollow Edge
Asian chef’s knife with broad blade and especially sharp cutting edge.
The all-rounder of the Asian kitchen can be used threefold: for preparing meat, fish and also vegetables. Best used in chopping motion.
Features and Benefits
The resilient core of VG10 (CMV60) super steel is protected by a 64-layer stunning flower Damascus pattern. The CRYODUR¨ blade undergoes a four-step hardening process that maximizes the properties of the steel.
Specifications:
- Hardening done in a state-of-the-art vacuum furnace
- Rapid-quenching to room temperature in seconds
- Cryogenic treatment at -321º F to enhance the corrosion resistance
- Double tempering to improve toughness
- Traditional 3-step Honbazuke hand-honed edge
- Black linen Micarta handle
- Mosaic pin
- Two red spacers
- End cap with logo