The Miyabi by Zwilling kudamono from the 7000D collection is a vegetable knife that combines excellent cutting properties with irresistible design. Only the very best materials have been used in the creation of this beautiful knife. The knife has been sharpened in three phases according to the traditional Japanese methods, which results in a sharpening angle of no more than ten degrees. Unbeatably sharp!
64 layers of Damascus
The blade's beauty lies in its 64 layers of Damascus steel, whereby two different types of steel are mixed together. In between these decorated layers is the rock-solid core of CMV60 powder steel. The core has been hardened to around 60 HR thanks to the Cryodur ice-hardening process at -196 degrees Celsius. This makes the Miyabi a very durable knife: it is very resistant to wear, and easy to sharpen when necessary.
Honbazuke sharpening: Japanese craftsmanship
The edge has been sharpened using the Honbazuke method. This means that the knife reaches its ultimate sharpness in three sharpening phases. First, the blade is flattened horizontally and ground on a rotating sharpening stone. This is followed by a vertical sharpening phase on the same stone, followed by the polishing phase, where the knife is given the finishing touches with a leather strop.
Artistic yet practical handle
This modern-looking Japanese kitchen knife has a handle made of high-quality stainless steel, inlaid with micarta. This is a plastic composite of linen and synthetic resin which resembles wood. The advantage of micarta compared to wood is that it is waterproof and therefore easier to clean.
The traditional Japanese D-shaped handle is also ergonomically designed to prevent fatigue when chopping for a long time. The Miyabi logo is beautifully engraved on the back of the handle.