The Miyabi Kaizen II Bread Knife is sharp enough to slice through tough crusts while still producing full, even slices. The scalloped edge makes cutting crusty bread and cake easily, allowing you to glide through without creating excessive crumbs and also works well to slice large fruit such as pineapple or watermelon. The Miyabi Kaizen II collection is a stunning example of the finest Japanese craftsmanship. Features excellent cutting edge retention and sharpness. The core of the blade is surrounded by 49 layers of steel which make up the unique Damascus design pattern on the blade. The Pakkawood handle sits comfortably in the hand, allowing firm control and tireless working.

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  Friodur(x2) fine carbide, forged from a core of advanced FC61 super stainless steel
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  49 layers of stainless steel with Damascus pattern using a traditional 4-step Honbazuke technique
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  61 Rockwell Hardness; traditional Japanese blade hand-honed to a 9 to 12° angle
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  Larger steel bolster and Pakkawood handle with mosaic accent pin and red spacer, complimented by a steel end cap with logo
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  Made in Japan with a lifetime warranty; hand-wash only