<p><p>Miyabi Black knives combine exceptional Japanese craftsmanship with superior German engineering and stunning modern design. Each one features a core of micro-carbide powdered MC66 steel, ice-hardened to an impressive 66 on the Rockwell scale. It's protected by 132 layers of Damascus stainless steel that also create the blade's intricate floral pattern. The scalpel-like knife edges are hand sharpened using the traditional three-step <i>Honbazuke</i> method. Designed for comfort and control, the ergonomic D-shaped handles are made of black-leaf maple burl dyed to resemble black ash. This Japanese-made chef's knife excels at a range of tasks, including chopping, mincing and slicing.</p> <ul> <li>Blade has a core forged of proprietary MC66 micro-carbide powdered steel.</li> <li>Protected by 132 layers of Damascus stainless steel that create intricate floral pattern.</li> <li>Authentic thin Japanese blade profile enables lightweight handling for precise control.</li> <li>Fine carbide distribution produces razor-sharp blade with Rockwell hardness of 66.</li> <li>Double ice-hardened Cryodur blade offers long-lasting durability, corrosion resistance and edge retention.</li> <li>Blade is hand honed to exceptionally sharp angle using traditional three-step <i>Honbazuke </i>method.</li> <li>Black-leaf maple handle has unique grain, dyed black ash hue and mosaic pin.</li> <li>Ergonomic D-shaped handle provides comfort and control.</li> <li>Steel endcap features embossed logo.</li> <li>Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.</li> </ul> </p>