ZWILLING J.A. HENCKELS

Miyabi 1019935 Kaizen 5.5-Inch Granton Hollow Edge Santoku Knife

$150.00 ~~Precio rebajado$212.00ahorra $62.00~~

Key Features:

65-Layer Flower Damascus Construction: A VG10 (CMV60) super steel core is protected by 64 surrounding layers of Damascus steel, delivering exceptional edge retention, high corrosion resistance, and striking visual depth.
CRYODUR Ice-Hardening Process: Proprietary ice-hardening treatment achieves a Rockwell hardness of 60, ensuring outstanding durability and long-lasting blade performance under demanding professional use.
Hand-Honed Honbazuke Edge: Artisans in Seki, Japan hand-hone each blade using the traditional three-step Honbazuke method, setting the katana edge at a precise 9.5 to 12-degree angle for razor-sharp, paper-thin slicing.
Granton (Hollow Edge) Blade: Scalloped granton edge reduces friction and prevents food from sticking during repetitive slicing of fish, meat, and vegetables, improving throughput and cut consistency.
Sheep's Foot Point Profile: The sheep's foot tip geometry supports clean, guided cuts while minimizing the risk of unintended piercing, ideal for controlled prep work in high-volume kitchen environments.
D-Shaped Black Linen Micarta Handle: The ergonomic, full-tang D-shaped handle is crafted from black linen Micarta, offering a secure, moisture-resistant grip with a wood-like texture and balanced weight distribution.
Decorative Mosaic Pin and Red Spacer Accents: Signature aesthetic detailing with a mosaic pin and red spacer at the bolster adds a distinctive, premium appearance suited to front-of-house or display use.
Handcrafted in Seki, Japan: Produced in the renowned cutlery capital of Japan, each knife reflects a commitment to traditional craftsmanship and strict quality standards.
Limited Lifetime Warranty: Backed by a limited lifetime warranty against defects in material and workmanship, reinforcing long-term value for professional kitchens.

Detailed Description

The Miyabi Kaizen 1019935 is a 5.5-inch santoku knife handcrafted in Seki, Japan, embodying the Japanese concept of Kaizen, meaning change for the better. At its core is VG10 super steel enveloped in a stunning 65-layer flower Damascus pattern, ice-hardened through the proprietary CRYODUR process to 60 Rockwell for exceptional edge retention and corrosion resistance. Each blade is individually hand-honed by artisans using the three-step Honbazuke method, set at the traditional Japanese angle of 9.5 to 12 degrees, delivering surgical slicing precision on fish, meat, and vegetables. The granton hollow edge minimizes food adhesion during repetitive cuts, while the D-shaped black linen Micarta handle offers a balanced, moisture-resistant grip suited for extended professional use.

Product Details

65-Layer Damascus Steel

VG10 super steel core protected by 64 layers of stunning flower Damascus pattern.

Handcrafted in Seki, Japan

Artisan hand-honed using the three-step Honbazuke method at a precise 9.5-12 degree edge.

Granton Hollow Edge

Air pockets along the blade reduce friction, ensuring paper-thin slices release cleanly.

Miyabi Kaizen 5.5-inch Granton Santoku knife with black linen Micarta D-shaped handle, mosaic pin accent, red spacer, and 65-layer Damascus steel blade on white background

Precision Meets Artistry

The Miyabi Kaizen Santoku brings together centuries of Japanese blade tradition and modern metallurgy. Its forged 5.5-inch blade handles fish, meat, and vegetables with effortless control.

CRYODUR ice-hardening process achieves Rockwell 60 hardness
Full-tang construction delivers superior balance and durability
Sheep's foot blade profile guides clean, precise slicing strokes
Not dishwasher safe - hand wash recommended to preserve the edge

Key Specifications

Blade Length5.5 inches

Blade MaterialVG10 High Carbon Steel core, 65-layer Damascus

Edge Angle9.5 to 12 degrees

WarrantyLimited lifetime against defects

Handle MaterialBlack linen Micarta, D-shaped

HardnessRockwell 60 (CRYODUR ice-hardened)

Why the Kaizen Stands Apart

Damascus Layers

Rockwell Hardness

9.5-12°

Blade Edge Angle

From the Cresco Resco Team

Why You'll Love It

The Miyabi Kaizen Santoku delivers the sharpness, balance, and beauty of a traditionally crafted Japanese knife with the reliability of modern steel technology.

Ideal for home cooks and culinary professionals who demand precise, effortless cuts on fish, meat, and vegetables.
The CRYODUR ice-hardened VG10 core wrapped in 64 layers of Damascus steel offers outstanding edge retention and corrosion resistance.
Pairs naturally with a quality honing steel and wooden cutting board to preserve the hand-honed Honbazuke edge for years to come.

Specifications

Brand	Miyabi (by ZWILLING J.A. Henckels)
Collection	Kaizen
Model Number	1019935
Knife Type	Santoku
Blade Length	5.5 in.
Overall Length	9 24/25 in. (approx. 9.96 in.)
Blade Material	VG10 (CMV60) High Carbon Super Steel
Blade Construction	65-layer flower Damascus pattern (VG10 core + 64 layers Damascus steel)
Blade Style	Forged, Straight
Edge Style	Granton (Hollow Edge)
Point Style	Sheep's Foot
Blade Angle	9.5° to 12° (traditional Japanese Katana edge)
Hardening Process	CRYODUR ice-hardening
Rockwell Hardness	60 HRC
Honing Method	Hand-honed via three-step Honbazuke process
Tang	Full Tang
Handle Material	Black Linen Micarta (D-shaped)
Handle Color	Black
Handle Accents	Mosaic pin and red spacer accents
Serrated	No
Dishwasher Safe	No
Country of Origin	Seki, Japan
Warranty	Limited Lifetime Against Defects in Material & Workmanship
UPC	035886294328