Forged in Seki, Japan, this beautiful Miyabi knife combines exceptional Japanese craftsmanship with the best German blade-hardening technology and stunning modern design. The blade is expertly layered with SG2 micro-carbide powder steel using an innovative ice-hardening process. Each side is finished with 50 layers of floral-patterned Damascus steel to protect the long-lasting sharpness of the Cryodur blade while increasing its corrosion-resistance. The scalpel-like knife edge is hand sharpened using a traditional three-step Honbazuke method, which includes a final mirror polish to create the exquisite finish. The traditional D-shaped handle is made from prized Karelian (Masur) birch – the only wood ever used in a Fabergé egg. This chef's knife is a true kitchen workhorse, designed for a range of tasks including dicing, slicing and chopping.

• SG2 micro-carbide powder steel blade is protected by 100 layers of Damascus stainless steel (50 on each side) and hand hammered in a striking floral pattern.
• Authentic thin Japanese blade profile enables lightweight handling for precise control.
• Fine carbide distribution creates razor-sharp blade with Rockwell hardness 63.
• Double ice-hardened FRIODUR blade provides remarkable durability, corrosion-resistance and edge-retention.
• Using historic Honbazuke method, blade is hand honed to exceptionally sharp 9.5–12 degree angle.
• Blade has rounded spine and heel.
• Karelian (Masur) birch handle features mosaic pin and engraved Miyabi logo on end cap.
• Ergonomic D-shaped handle is comfortable to hold.
• Handcrafted in Seki, Japan – a city renowned for producing the highest-quality cutlery.