Kaizen Hollow Edge Santoku Knife
Want it by 12/24?Miyabi's Kaizen Santoku Knife with Hollow Edge is the perfect Asian chef's knife with a 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. The knife is best used in chopping motion.
Features:
Resilient core of VG10 super steel is protected by a 64-layer stunning flower Damascus pattern
Cryodur blade undergoes a four-step hardening process that maximizes the properties of the steel
Hardening done in a state-of-the-art vacuum furnace
Rapid-quenching to room temperature in seconds
Double tempering to improve toughness
Traditional 3-step Honbazuke hand-honed edge
- Description
- Details
- Shipping & returns
Miyabi's Kaizen Santoku Knife with Hollow Edge is the perfect Asian chef's knife with a 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. The knife is best used in chopping motion.
Features:
Resilient core of VG10 super steel is protected by a 64-layer stunning flower Damascus pattern
Cryodur blade undergoes a four-step hardening process that maximizes the properties of the steel
Hardening done in a state-of-the-art vacuum furnace
Rapid-quenching to room temperature in seconds
Double tempering to improve toughness
Traditional 3-step Honbazuke hand-honed edge
- Description
- Details
- Shipping & returns
Miyabi's Kaizen Santoku Knife with Hollow Edge is the perfect Asian chef's knife with a 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. The knife is best used in chopping motion.
Features:
Resilient core of VG10 super steel is protected by a 64-layer stunning flower Damascus pattern
Cryodur blade undergoes a four-step hardening process that maximizes the properties of the steel
Hardening done in a state-of-the-art vacuum furnace
Rapid-quenching to room temperature in seconds
Double tempering to improve toughness
Traditional 3-step Honbazuke hand-honed edge
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