Miyabi
Miyabi Kaizen II Japanese 9.5-Inch Chef's Knife, Black
Price info
Last checked 2026-11-03 13:48 CST
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Miyabi Kaizen II Japanese 9.5-Inch Chef's Knife, Black. Build everyday preparation around a chef’s knife that can move from onions and herbs to boneless meat. Its pointed profile supports both broad board work and smaller cuts near the tip.
At a glance
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Everyday chef’s profile
Use the main cutting edge for vegetable preparation and boneless proteins, then the tip for controlled detail work.
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FC61 steel core
FC61 steel forms the cutting core, with layered steel around it creating the Damascus pattern.
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Black pakkawood handle
The black pakkawood handle is finished with a mosaic pin and metal end cap.
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Room for a longer stroke
The longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.
Find your fit
Choose your working length around your board and ingredients. Longer strokes help with larger produce; a shorter blade is easier to position in a compact prep area. Our guides help you compare santoku and gyuto shapes and practice even onion cuts.
Care and storage
Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.