The Miyabi Kaizen knives line article is part of a series of articles we have prepared in order for you to get to know and select the best Miyabi knives for your needs. Also make sure you check out the Miyabi Morimoto knives Red 600S , Miyabi Artisan, Miyabi Fusion and Miyabi Birchwood lines in order to get a complete view of the entire product line.
Miyabi Kaizen Line Features
Always trying to create only the best knives, Miyabi brought forward the Kaizen line. In Japanese language “miyabi” is a aesthetic ideal, usually translated as “elegance” or “refinement”. On the other hand “kaizen” in Japanese is the philosophy of continuous improvement. Thus the Kaizen line is contoured by “elegant”, “refined” knives which have been brought forward after years of continuous improvement in the technology and tradition of knife making.
As we have gotten used to Miyabi, the brand tries to combine western technology with Japanese tradition. In the Kaizen line we see that they have mixed the best steel hardening technology patented by Zwilling J.A. Henckels with the art of traditional knife making from Seki, Japan.
The Kaizen line knife blades feature a VG10 “super steel” core encased in a 64 layer construction of Damascus steel. The VG10 steel is one of the hardest stainless steel on the market today. Thus mostly used in modern Japanese knives. The VG10 has in its composition a mix of approximately 1% Molybednum, 1% Carbon, 15% Chromium, 2% Vanadium and 1.5% Cobalt All these elements create a steel that has ultra high edge durability and corrosion resistance making it the perfect alloy to use in knife making.
The knives blades are hardened using the latest in German blade hardening technologies officially registered by Zwilling J.A. Henckels. This technology is called CRYODUR and it involves a step by step process in which the knife blades are heated up and the frozen to create a exceptionally hard but still flexible blade. First the blades are heated up in a vacuum sealed oven. Second the knives are chilled at almost room temperature, then flash frozen at a extreme -196 Celsius ((-384 Fahrenheit)). This process ensures you receive a knife with a hardness at least 60 HRC. At this level your blade’s edge will last a lifetime.
The sharpening of the Kaizen blades is done by hand for each knife. The process involved is a old Japanese traditional blade sharpening process done in 3 steps and called “Honbazuke”. In Japanese “Honbazuke” means “true cutting edge”. It requires a expert craftsman who will first create the shape of the edge by grinding it on a vertical rotating whetstone. Second the craftsman will finely sharpen the knife’s edge on a horizontal rotating whetstone. Then in the third and last process they will polish the blade on a leather blade in order for the knife to cut like a scalpel. The blades are sharpened at a steep but traditional Japanese edge angle of 9.5 to 12 degrees which means that you blade will go through ingredients like through butter.
The handle of the Kaizen knives is also traditionally Japanese. Different from the western squared and riveted handles,the Kaizen offers a D-shaped handle made from Linen Micarta. The Linen Micarta is a synthetic material most commonly used in knife handles, it is basically a industrial laminate. The Micarta is made through the application of pressure and heat to a fibrous material, paper, canvas, burlap or linen as it is in this case. The material is very tough and water resistant. Thus a great material for knife handle making.
The linen Micarta is a great material for this knife and it is beutifuly fixed in place between two red spacers. One after the bolster and one before ths stainless steel end cap. The end cap features the Miyabi logo making the knife just stunning. Also on the middle of the knife’s handle you can see a mosaic pin which completes the whole design.
The Kaizen line of knives feature a lifetime warranty.
Kaizen Product Line
The Miyabi brand Kaizen product line features: 3 sets of knives, 4 chef knives, 3 Santoku knives, 3 paring knives, 1 prep knife, 1 utility knife, 1 bread knife, 1 slicing knife, 1 Yanagiba knife. The kaizen line is a pretty varied line of knives focusing a bit more on the Japanese style. But let’s look a bit more into detail.
Kaizen Sets
The Kaizen line from Miyabi promotes 2 types of sets. Thus you are able to pick between the 10 piece Kaizen knife block set or the 7 piece Kaizen block set. Depending on your needs and budget try to pick the best option for you. In order to help you achieve this we have put together a complete review of the Miyabi Kaizen set that is best for you.
Miyabi 10 Piece Kaizen Line Knife Block Set
- One Kaizen 3.5 inch Vegetable Paring Knife
- One Kaizen 4.5 inch Paring Knife
- One Kaizen 5.5 inch Santoku Knife Hollow Edge
- One Kaizen 6 inch Chef’s Knife
- One Kaizen 8 inch Chef’s Knife
- One Kaizen 9.5 inch Bread Knife
- One Kaizen 9.5 inch Slicing Knife
- One Kaizen 9 inch Sharpening Steel
- One Kaizen Pair Kitchen Shears
- One Kaizen Miyabi Knife Block
Miyabi 7 Piece Kaizen Line Knife Block Set
- One Kaizen 3.5 inch Vegetable Paring Knife
- One Kaizen 6 inch Utility Knife
- One Kaizen 8 inch Chef’s Knife
- One Kaizen 9.5 inch Bread Knife
- One Kaizen Pair Kitchen Shears
- One Kaizen 9 inch Sharpening Steel
- One Kaizen Bamboo Bloc
Miyabi 4 Piece Kaizen Line Steak Knife Set
Who doesn’t like a sharp steak knife that will keep its edge for a very long time? The Kaizen steak knives offered on the product line are just that. If you are not convinced yet, read our full Miyabi Kaizen steak knives review.
Kaizen Chef Knives
- Kaizen 9.5 inch Chef Knife
- Kaizen 8 inch Chef Knife
- Kaizen 6 inch Chef Knife
- Kaizen 6 inch Wide Chef’s Knife
The chef knives offered on the Kaizen line vary from 9.5 to 6 inch. Also they come with a regular blade or a wide blade, as in the case of the 6 inch. So many choices but which one to pick? Thus get informed with our complete review of the Miyabi Kaizen chef’s knife to find out everything you need.
Kaizen Santoku Knives
- Kaizen 7 inch Hollow Edge Rocking Santoku Knife
- Kaizen 7 inch Hollow Edge Santoku Knife
- Kaizen 5.5 inch Hollow Edge Santoku Knife
Do you like a straight edge santoku or a rocking santoku more? Would you feel more comfortable using a 7 inch blade or a 5 inch blade? Read our entire review where we take a look at both Miyabi Kaizen santoku knife 7 and 5 inch versions.
Kaizen Paring Knives
- Kaizen 3.5 inch Paring Knife
- Kaizen 3.5 inch Straight Paring Knife
- Kaizen 4.5 inch Paring Knife
All Kaizen paring knives are exceptional knives. But are you more comfortable using a straight edge paring knife or a western style paring knife? 3.5 inch or 4.5 inch blade? Decide by simply taking a look at all you need to know about the Miyabi Kaizen paring knife.
One of Each Miyabi Brand Kaizen Line Knives
Kaizen 5.5 inch Prep Knife
Kaizen 6 inch Utility Knife
Before you make a purchase be sure to check out the entire Miyabi 9.6 inch Kaizen bread Knife review.
Don’t buy before you check out the entire Kaizen 9.5 inch Slicing Knife review.
Read our review of the Miyabi Kaizen Yanagiba before you purchase it in order to make an informed buy.
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