Miyabi Isshin 2005 - Chef's knife from AUS8 steel 210 mm blade. Kanetsugu, Japan

Chef's knife made in Japan of proven steel with a standard blade length. 

Affordable purchase price will allow you to collect a good cook pair or a troika, painlessly for a wallet. 

Great offer for the start. 

The blade is thin, with well-thought-out geometry, and knife itself is comfortable and light. 

It will be an economical choice for home cooking or for a novice professional. 

Blade:

Three-layer stainless laminate in plates of SUS410 steel and core of harder AUS8 (Aichi Steel). 

Knife is made in Japan, at facilities of Seki Kanetsugu Co. Ltd using manual works and high precision CNC machines. 

Hardness of cutting edge 57HRC. 

Thickness about 2 mm in thickening. 

Descents of the blade symmetrical, in european style. 

Handle: 

Made from Rosewood with impregnation that prevents swelling and extends the service life. 

Tree is more pleasant to the touch and has a lively non-repeating noble pattern. 

The middle handle, with a convenient geometry, normally fits in both the female hand and the large male palm. 

Balance a bit ahead. 

It should be noted that knives with a handle made of wood, despite the high-quality processing, are not designed for washing in dishwashers and sterilization, which is sometimes a prerequisite for cafes and restaurants. 

For use in industrial environments, we have presented a great series of Kanetsugu PRO-S, Tojiro-Pro and Tojiro-Color, with stainless steel or high-tech polymer handles designed for sterilization. 

Care and storage tips: 

Adhering to these simple recommendations, the owner will enjoy a Japanese knife set for many years, because a quality-made knife is designed for decades of faithful life. 

We offer the same complete service for subsequent maintenance and sharpening.