An elegant 8-inch Japanese chef knife wrapped in 48 layers of polished Damascus steel. The flowing pattern frames a razor-thin FC61 core while a gentle distal taper and finely pointed tip give the blade laser-like precision. A comfortable D-shaped pakkawood handle—adorned with a mosaic pin, red spacer, and stainless end cap—provides perfect balance for long prep sessions.

Kaizen II by Miyabi blends centuries-old sword-making from Seki with Zwilling’s state-of-the-art engineering. Each blade is Friodur ice-hardened to about 61 HRC, then hand-finished with the four-step Honbazuke method to a screaming-sharp 9–12° double bevel. Expect superb edge retention, effortless glide, and the confident feel pros demand from a Damascus kitchen knife.

Miyabi represents Zwilling J.A. Henckels' pursuit of refined Japanese beauty, marrying over a century of German precision engineering with the elegance and discipline of traditional katana sword-smithing. Handcrafted in Seki, Gifu Prefecture since 2004, Miyabi has become Zwilling's Japanese flagship by blending samurai-sword heritage with modern metallurgy and rigorous quality control. The company fuses centuries-old craft with meticulous hand-finishing to create premium cutlery that delivers authentic Japanese profiles, unwavering consistency, and tools that honor samurai heritage while meeting the durability demands of Western kitchens. The result is exceptional knives that inspire culinary artistry worldwide, combining Japanese elegance with modern culinary performance for cooks who demand both beauty and uncompromising function.

Seki Artisans carry forward the city’s 700-year blade heritage. Their meticulous grinding, mirror polishing, and exacting quality control ensure every Miyabi Kaizen II Gyuto meets the standards of Japan’s most storied knife-making hub.

Gyuto 牛刀 or "cow sword" is Japan's answer to the Western chef's knife. Its gently curved belly excels at rocking cuts through herbs, while the flat section near the heel handles push-cutting proteins and vegetables with precision. This all-purpose profile makes it the most versatile blade in any kitchen, equally capable of slicing roasts, dicing vegetables, and mincing aromatics.

Damascus San Mai construction sandwiches the FC61 core between multiple layers of softer stainless steel, protecting the edge, boosting toughness, and delivering the signature rippling pattern that sets this Seki Japan knife apart.

FC61 Stainless Steel is a proprietary fine-carbide stainless alloy containing approximately 0.68% carbon with fine, evenly distributed carbides for exceptional sharpness, edge retention, and durability. After Friodur® ice-hardening and cryogenic treatment, FC61 reaches 61 HRC while refining the grain structure to boost toughness and chip resistance. The high chromium content renders the blade fully stainless for outstanding corrosion resistance and ease of maintenance, while the advanced metallurgy allows Miyabi to grind edges to an acute 9.5–12° per side. This creates an ideal balance of performance characteristics—excellent edge retention, easy sharpening, and unwavering stability—perfect for busy home and professional kitchens where cooks demand ice-hardened blade performance without the fuss of reactive carbon steel.