Description
Slice bread, pastries, and delicate produce with unparalleled precision using the Miyabi Kaizen II 5000FCD 9.5″ Bread Knife. Expertly handcrafted in Seki, Japan, this knife blends traditional Japanese artistry with modern steel technology to deliver smooth, tear-free cuts every time.
The blade features a FC61 fine-carbide steel core for exceptional durability and edge retention, surrounded by 48 layers of hand-finished Damascus steel with a striking flower pattern. Double ice-hardening (Friodur®) enhances toughness and corrosion resistance, while the Honbazuke-honed serrated edge ensures effortless slicing of crusty bread, soft tomatoes, and delicate pastries.
Its ergonomic D-shaped black pakkawood handle, accented with a mosaic pin and stainless steel end cap, provides a secure and comfortable grip. Built for longevity and elegance, the Miyabi Kaizen II Bread Knife is a perfect addition to any kitchen, from home bakers to professional chefs.
Key Features:
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FC61 steel core for long-lasting sharpness and durability
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48-layer Damascus steel with acid-etched flower pattern for strength and aesthetic appeal
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Double ice-hardened Friodur® blade for corrosion resistance and toughness
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Honbazuke-honed serrated edge (~9.5–12°) for clean, effortless slicing
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Ergonomic D-shaped pakkawood handle with mosaic pin and stainless steel end cap
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Handcrafted in Seki, Japan, reflecting centuries of knife-making tradition
Specifications:
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Blade Length: 9.5″ (approx. 24 cm)
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Blade Material: FC61 fine-carbide steel core with 48-layer Damascus cladding
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Handle Material: Black pakkawood with mosaic pin and stainless steel end cap
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Blade Hardness: HRC ~61
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Edge: Serrated, Honbazuke-honed
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Origin: Made in Japan
