Miyabi Koh Chef’s Knife

Each elegant Miyabi Koh knife is crafted in Seki, Japan. There, Miyabi artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steel to produce these ultimate kitchen knives. Advanced FC61 fine carbide stainless steel – 61 hardness on the Rockwell scale – provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the Friodurx2 blades offer remarkable durability, sharpness, and cutting performance. The stunning blades are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago, and feature an embossed Miyabi logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts – experience ergonomic perfection with each slice.
Features
Authentic, thin Japanese blade profile – 9.5-12 degree edge angle.
Fabricated from revolutionary FC61 fine carbide stainless steel – 61 Rockwell hardness.
Hand-honed Honbazuke blade boasts scalpel-like sharpness.
Stylishly stamped with a mosaic pin, the ergonomic Pakkawood handle design nestles comfortably in the hand.
Type of edge: fine edge
Blade hardness (HRC): 60-62 HRC