Miyabi Kaizen 9.5-inch Bread Knife

Cuts like a hot knife through butter! I wish I had this all of the years I have been struggling with my old dull one.

I received this knife couple of days ago and finely used it today to cut my homemade sourdough bread. It was a game changer for me. I tried just normal cheap knife before, then I bought electric knife. No luck. I was struggling with all of them. And today the new Miyabi knife got though the loaf easy. I hope it will stay sharp for long. Right now I am very happy with it.

Love this knife so much. Cute my fresh loaf of sourdough like butter. Best purchase I ever made!

This knife is super sharp serrated edge designed for cutting through crusty loaves of bread, without smashing the inside. This is a hand made, detail oriented blade...and, it shows! Every inch of this knife is quality. This is the Gold Standard!!

Kaisen is a traditional line of japanese cutlery from Miyabi. A 64 layer damascus pattern blade over a 60 rockwell steel center core give sharpness and durability. The traditional D shaped handle works best for right handed people, a left handed person may feel less control.

I love the look of the blade and the flower Damascus pattern look of the 64 layers of the VG10 steel on this bread knife. The handle is nicely rounded, really feels nice with the Micarta wood handle. It has a really nice weight to it, and I can slice through anything with ease and smoothness; whether it's a loaf of bread to fruit or meat, the bread knife provides great and clean slices every time.

I haven't had much of a chance to use this knife yet, but it seems extremely durable, sharp, and quality. I also have a 6000 MCT that I've used for years that has held up beautifully and I expect the same from the 5000DP. [This review was collected as part of a promotion.]

Stunning Miyabi knife from the Kaizen collection! The 65-layer Damascus pattern is not only beautiful, but also keeps food from sticking to the blade. I especially love the black linen Micarta handle that looks like wood and offers great comfort. If you haven't tried a Miyabi knife, you will be pleasantly surprised! We use this one daily for our French bread.

The serrated edge on this knife is so amazing. The longer teeth puncture the crust and then it's so sharp you don't squish the soft middle at all as you continue through. Kaizen knives are made from VG10 super steel and harden to an impressive 60 on the hardness scale. It has a beautiful damascus pattern and an elegant linen Micarta handle that looks like wood with non of the maintenance downfalls of wood like swelling or cracking.

One great bread knife, 9.5" Miyabi Kaizen, for years I've enjoyed fit and finish. It is not by surprised that this knife is versatile, great for leafy vegetables and cuts through meats breads, bagel and baguette effortless. This is a VG10 super steel Japanese knife,a golden standard. It is scalpel-like sharpness and has 65-layer Damascus flower design. This exquisite, hand-hammered effect helps prevent food from sticking. Hand-honed blade finished with a true katana edge and a CRYODUR blade, ice-hardened to Rockwell 60. The blade is balanced by a refined D-shaped handle made of black linen Micarta. Hand wash is recommended.