ZWILLING J.A. HENCKELS

Miyabi Kaizen 1002001 7-Inch Hollow Edge Santoku Knife

$168.75 ~~Precio rebajado$237.00ahorra $68.25~~

Key Features:

65-Layer Flower Damascus Construction: Built around a core of VG10 (CMV60) super steel encased in 64 additional Damascus layers, delivering exceptional strength, flexibility, and a striking visual pattern along the blade.
CRYODUR Ice-Hardened Blade at 60 HRC: Proprietary ice-hardening process achieves a 60 Rockwell Hardness rating, ensuring outstanding edge retention, high corrosion resistance, and long-term durability under heavy professional use.
Hand-Honed Honbazuke Katana Edge: Each knife is hand-finished by Japanese artisans using the three-step Honbazuke process, set to the traditional Japanese blade angle of 9.5 to 12 degrees for razor-sharp, precision cutting performance.
Hollow Edge (Granton) Design: Scalloped hollow-ground indentations along the 7-inch (180mm) blade reduce drag and prevent food from sticking, enabling paper-thin slicing of fish, meat, and vegetables with minimal resistance.
Traditional D-Shaped Black Linen Micarta Handle: Ergonomic D-profile handle crafted from black linen Micarta provides a secure, fatigue-reducing grip during extended prep sessions, accented with a decorative mosaic pin and red spacer.
Authentic Thin Japanese Blade Profile: Slim spine (2.2mm) and narrow blade width support the authentic Japanese blade geometry preferred for precise, controlled cuts in professional and high-volume kitchen environments.
Handcrafted in Seki, Japan: Produced in Seki, Japan, the historic center of Japanese bladesmithing, guaranteeing adherence to centuries-old craft traditions combined with modern metallurgical technology.
Versatile Santoku Functionality: Designed to excel at slicing, dicing, and chopping across a full range of proteins and produce, making it a multi-purpose workhorse suited to professional culinary applications.

Detailed Description

The Miyabi Kaizen 7-Inch Hollow Edge Santoku is a masterwork of Japanese craftsmanship, purpose-built for professional kitchens demanding razor-sharp precision and lasting performance. Its 65-layer flower Damascus blade is anchored by a VG10 (CMV60) super steel core, ice-hardened via the CRYODUR process to 60 Rockwell Hardness for exceptional durability and corrosion resistance. Each blade is hand-honed by artisans in Seki, Japan using the three-step Honbazuke method, achieving a refined 9.5 to 12 degree katana edge ideal for paper-thin slicing of fish, meat, and vegetables. The hollow edge scallops reduce drag and minimize food sticking during prep, while the traditional D-shaped black linen Micarta handle with mosaic pin and red spacer accents delivers ergonomic control during extended use.

Product Details

Honbazuke Precision Edge

Hand-honed by Japanese artisans to a razor-sharp 9.5-12 degree angle using the three-step Honbazuke process.

CRYODUR Ice-Hardened Blade

Ice-hardening treatment delivers 60 Rockwell hardness for outstanding durability, corrosion resistance, and flexibility.

Handcrafted in Seki, Japan

Each knife is crafted by skilled artisans in Seki, Japan, upholding centuries of Japanese blade-making tradition.

Miyabi Kaizen 7-inch hollow edge Santoku knife with Damascus blade and black Micarta D-shaped handle

65-Layer Damascus Construction

The Miyabi Kaizen Santoku knife features a 65-layer flower Damascus design built around a VG10 (CMV60) super steel core, protected by 64 additional layers of Damascus steel. The result is a blade of exceptional strength and a breathtaking visual pattern.

VG10 (CMV60) high-performance steel core for superior edge retention
Hollow edge (Granton) reduces drag and prevents food from sticking
Katana edge profile for authentic thin Japanese blade geometry
Mosaic pin and red spacer accents add a refined finishing touch

Key Specifications

Blade Length7 in (180 mm)

Blade Hardness60 HRC

Handle MaterialBlack linen Micarta, D-shaped

Country of OriginSeki, Japan

Layer Construction65-layer Damascus

Overall Length12.52 in

Why Choose the Miyabi Kaizen Santoku

Damascus Layers

60 HRC

Rockwell Hardness

9.5-12°

Traditional Edge Angle

Ideal For:

Slicing fish and meats Precision vegetable prep Delicate sushi preparation Home and professional kitchens

From the Cresco Resco Team

Why You'll Love It

The Miyabi Kaizen 7" Hollow Edge Santoku is the definitive fusion of Japanese artisan tradition and modern metallurgy, delivering paper-thin slices with effortless precision.

Perfect for home cooks and professional chefs who demand a razor-sharp, long-lasting edge in a versatile all-purpose knife.
The 65-layer Damascus blade with CRYODUR ice-hardening sets it apart from standard kitchen knives in both performance and beauty.
The ergonomic D-shaped Micarta handle ensures a comfortable, secure grip during extended cutting sessions.

Specifications

Brand	Miyabi (by ZWILLING J.A. Henckels)
Collection	Miyabi Kaizen
Model Number	34194-183 / 1002001
Knife Type	Santoku
Country of Origin	Japan (Seki)
Blade Length	7 in (180 mm)
Blade Width	1.75 in
Spine Thickness	2.2 mm
Overall Length	12.52 in
Height	1.93 in
Handle Length	5.39 in
Net Weight	0.45 lbs
Blade Material	VG10 (CMV60) High Carbon Steel
Blade Construction	65-layer flower Damascus design
Blade Hardness	60 HRC
Edge Type	Hollow edge (Granton)
Edge Finishing	Honbazuke (3-step hand-honing)
Edge Angle	9.5 to 12 degrees
Grind	50/50 Bevel
Hardening Process	CRYODUR ice-hardened
Handle Material	Black linen Micarta
Handle Shape	Traditional Japanese D-shape
Handle Color	Black matte
Tang Type	Concealed tang
Manufacturing Method	Welded
Serrated	No
Dishwasher Safe	No