Miyabi Kaizen II 9.5-inch Chef's Knife

Light weight and easy to grip, super thin blade makes for clean cuts. Will likely become my go-to knife for most things in the kitchen, as it seems to cover most slicing and chopping needs.

This is a beautiful knife and will undoubtedly become my favorite. It is well balanced and easy to use.

Have been looking for a longer knife and like that miyabi are lighter weight than other knife's. Sharp and cuts well for melons and other big fruit.

Incredible knife. Dicing onions is like dicing butter. The knife is so sharp that it is almost scary to use.

Great knife for all your needs. Holds and edge very well. Excited to add this to the collection.

The extra length on a long chef's knife is great for additional reach while cutting larger quantities of meats and vegetables. The Kaizen II handle has been designed to provide a properly balanced and well weighted feel. The super sharp FC61 core blade edge will retain it's sharp edge use after use.

A longer chef knife with larger bolster for added comfort. The redesigned Kaizen II sports a 49 layer damascus patterned blade and pakkawood handle. Still razor sharp for precision cutting and you are able to do a lot more with this 9.5 inch length.

A step above Kaizen, the Kaizen 2 is made with FC61 steel which is extremely durable and a bit harder than the VG10 steel previously used. Made in Seki Japan, the Kaizen 2 also boasts all the qualities associated with Japanese knives, including sharper, more acute angle, thinner blade, and half bolster. The black pakkawood handle is D shaped which is also typical of Japanese design, and fits perfectly in the hand. Love the improvements in this knife and look forward to adding more to my collection.

This Miyabi Kaizen II 9.5" Chef knife is made and handcrafted in Japan, fabricated from revolutionary FC61 fine carbide steel, Ice-hardened FRIODUR blade offers exceptional durability, cutting edge retention, and corrosion resistance. This Kaizen II is slightly different in steel with Kaizen I is a VG10 steel a gold standard for Japanese knife, outstanding inside out with a D shape handle. So, it is another must have Kaizen knife though Kaizen II has a more intirquit damascus pattern creating barrier between the setel and the food you cut. I liked the feel and touch of the handle while cutting food, it is are scalpel-like sharpness, so smooth. Perfect size for big chunk of meat or vegetables this knife covers everything. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. Hand washing is recommended.

This is a beast of a chef knife! You will never feel like you need to reach for a bigger knife. Best of all, true to its Japanese heritage, it's a very thin blade and small edge angle which results in scalpel-like sharpness. The FC61 steel is extremely durable and chip resistant making it perfect for every task. The handle is durable as well, made from Micarta which is a linen and resin mixture. It looks and feels like wood and is extremely comfortable.