Miyabi Kaizen Steak Knife Features
The Miyabi Kaizen steak knives feature an impressive design, high edge retention and a very comfortable handle. The word “Miyabi” in japanese language means elegance while “Kaizen” is the concept of continuously improving something over time. Thus the “Miyabi Kaizen” line can be categorized as elegant Japanese knives that were made after continuous improvements in knife making techniques.
Blade
The blade of the Kaizen steak knives is made with a VG10 “super steel” core covered with 64 layers of harder and softer steel that make a beautiful damascus pattern. The VG10 steel is basically a high carbon, stainless steel alloy perfect for knife making. The steel contains a concentration of 1% carbon and 15% chromium which give the material hardness and rust resistance. Also a 1% Molybdenum, 2% Vanadium and 1.5% Cobalt concentration that give the blade even more edge retention, rust and corrosion resistance. The VG10 steel is a common material used in modern Japanese knives.
In order to improve the already hard material, Zwilling uses its CRYODUR hardening and tempering method in order for the knives edge to reach the desired 60 HRC while still being flexible. In this process the blades are first heated up in vacuum sealed ovens to a specific temperature. Then the blades are quickly cooled down at room temperature before being frozen at –384 Fahrenheit (-196 Celsius). This ensures you receive a very hard but still flexible blade.
Sharpening
In order to sharpen the Miyabi Kaizen steak knives, the brand employs a traditional Japanese sharpening method. It is called the Honbazuke method and is a hand sharpening method achieved in 3 steps. First the blade’s edge is ground on a vertical rotating stone in order to give it the exact shape. Second, the edge is sharpened on a horizontally rotating stone to give the knife its exceptional sharpness. And third, the blade is polished on a leather belt in order to have a scalpel like edge.
Handle
The handle of the Kaizen steak knife is made out of a special material called linen micarta. The micarta material is a made by applying pressure and heat to either paper, canvas, burlap or linen. In the case of the Kaizen knives linen is used. The linen micarta is a very sturdy material that is very resistant to water damage. Thus a great material to use for knife handles.
Miyabi Kaizen Steak Knives Set
If you intend to buy more than one steak knife, Miyabi has a 4 piece steak knife set on offer. This set is great for the entire family. With an edge retention of 60 on the Rockwell scale the edge of the steak knives will last for a very long time cutting through the toughest steaks like through butter. Also the traditional Japanese D-shaped handles will make the knife feel as an extension of your hand, being extremely comfortable and sturdy.
All Kaizen steak knives come with a lifetime manufacturer warranty.
Pros of the Kaizen Steak knives
- 60 HRC on the Rockwell scale
- 64 Layers of beautiful Damascus steel
- Linen Micarta Handle
- Honbazuke 3 step Sharpening
- CRYODUR Blade Hardening
Cons of the Kaizen Steak knives
- The Kaizen steak knives are on the pricey side
- There is no option of buying only one steak knife
Did you like the Kaizen steak knives? Make sure you check out the entire Miyabi Kaizen product line.
