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Constructed of revolutionary FC61 fine carbide stainless steel (4000FC) with 61 Rockwell hardness; hand-engraved Miyabi logo on blade
Full-tang ice-hardened Friodur2 blade with sandblasted Katana edge offers exceptional durability, cutting edge retention
Hand-honed 12° double bevel blade angle boasts scalpel-like sharpness; rounded spine, bolster and heel offer tireless cutting; corrosion resistant
Faceted birchwood pakkawood handle is individually weight adjusted with 9-step finishing process; mosaic accent
Handcrafted by 46 expert artisans in Seki, Japan with a lifetime warranty; hand-wash only

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Miyabi Koya 8" Chef's Knife

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