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The Miyabi Kaizen II 5000FCD is an 8-inch chef's knife built around an FC61 fine-carbide steel core clad in 48 layers of Damascus stainless steel. It is hardened to 61 Rockwell, double ice-hardened with Miyabi's FRIODUR process, and hand-honed to a 9.5 to 12 degree edge, which is far thinner and sharper than the 15 to 20 degree edges on most Western chef's knives. The thin Japanese profile and lightweight black PakkaWood handle make it fast and precise for slicing, but the acute edge is more fragile than a German knife and should not be used on bone or frozen food. It sits above Miyabi's entry-level lines in fit and finish and competes with other Damascus-clad Japanese chef's knives on sharpness and looks rather than on toughness.
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Availability unknownSold by marzs-4 (90.5% positive, 60 ratings)Ships from Laos · duties may applyReturns: Set by the eBay seller; the eBay Money Back Guarantee covers an item that doesn't arrive or isn't as described.
Availability unknownSold by moneychest (99.6% positive, 5,500 ratings)Returns: Set by the eBay seller; the eBay Money Back Guarantee covers an item that doesn't arrive or isn't as described.
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Lowest price we've seen: $169.95 on Nov 9 at Carolina Edge. Tracked across 10 stores since Nov 9.
Owners rate the Kaizen II very highly, praising its out-of-the-box sharpness, balance and the look of the Damascus blade. Most criticism centers on edge care: the thin, hard edge can chip if mishandled, and buyers note it needs hand washing.
The Miyabi Kaizen II 5000FCD is a handcrafted Japanese-style chef's knife. It combines traditional Japanese craftsmanship with German blade-hardening technology. The blade has a thin Japanese profile for lightweight handling and precision control.
The blade has an FC61 fine carbide steel core inside 48 layers of Damascus stainless steel. Acid dipping gives it a floral pattern. It is a double ice-hardened FRIODUR blade, rated 61 Rockwell hardness, for durability, corrosion resistance and edge retention. The edge is hand-honed with the Honbazuke method to an angle of 9.5 to 12 degrees.
The handle is black PakkaWood with a mosaic pin and a Miyabi logo end cap. It has an ergonomic Japanese D shape. To care for the knife, wash it by hand, dry it right away, hone it regularly and sharpen it only as needed.
