MIYABI Mizu SG2 6 5 Bunka Knife

About this item

• Designed for versatility, this Miyabi Bunka Knife features a flat edge and angled tip ideal for precise slicing, chopping, and detailed vegetable or protein prep.
• Premium SG2 Micro-Carbide Powder Stainless Steel with hammered ("Tsuchime") damascus finish
• Cryodur heat-treatment process using ice-hardening results in a blade featuring a high 63 Rockwell Hardness rating, excellent flexibility and superior edge retention
• Traditional Honbazuke sharpening method that originated from traditional Japanese sword making; 3-step process that produces a razor sharp 12 degree double bevel edge
• Durable Micarta D-shaped handle with bolster and metal end cap for the perfect comfort and balance; decorative mosaic pin, red spacers and Miyabi logo engraved on handle end
• Made in Seki, Japan
• Designed for versatility, the Miyabi Mizu SG2 Bunka Knife features a flat edge and angled tip ideal for precise slicing, chopping, and detailed vegetable or protein prep. The making of Miyabi Mizu knives start off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of approximately 12 degrees on each side, Designed for versatility, this Miyabi Bunka Knife features a flat edge and angled tip ideal for precise slicing, chopping, and detailed vegetable or protein prep.; Premium SG2 Micro-Carbide Powder Stainless Steel with hammered ("Tsuchime") damascus finish; Cryodur heat-treatment process using ice-hardening res