Designed to exacting standards and only available at Sur La Table, Kaizen II improves upon Miyabi’s popular Kaizen collection with the addition of FC61 super steel, redesigned pakkawood handles and a host of new, chef-friendly features. Literally "change for the better" in Japanese, kaizen isn’t just a word but a way of life—one our completely reinvented collection celebrates by combining the latest technology with sleek, modern lines and centuries of knife-making artistry.



Forged from a core of FC61 steel surrounded by 48 layers of stainless steel Damascus, Miyabi Kaizen II knives perform as good as they look. Sharpened using the traditional four-step Honbazuke technique, each knife is a hand-sharpened work of art.

Crafted to be the go-to knife in any chef’s collection, this versatile chef’s knife is perfect for almost any cutting task—from dicing onions and tomatoes to carving roasted meats, breaking down poultry and more

Expert artistry and groundbreaking technology meet in each handcrafted knife

Core of advanced FC61 super steel features fine carbide distribution, for a Rockwell hardness of 61 and excellent edge strength and retention

Fine carbide distribution results in a blade that holds an incredibly sharp angle, yet remains remarkably durable—with no risk of chipping during normal use

Each blade is hand-honed to a blisteringly sharp 9.5 to 12 degrees (because each blade is sharpened by hand, exact angle may vary slightly)

49 layers of stainless steel Damascus provide added strength and protection as well as beauty

Double Friodur hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and astonishing durability

Larger, redesigned bolster perfectly balances the blade for additional comfort while cutting

D-shaped pakkawood handles rest easily in the hand for a secure, comfortable grip

Decorative red spacer and a mosaic pin add an elegant touch

The Miyabi factory operates on a small scale with a high level of hand craftsmanship and industry-leading technical innovation

150 skilled artisans work to produce each heirloom-quality knife using the best materials available and requiring up to 151 rigorous production steps

Crafted in Seki City, Japan, a city with a legendary tradition of bladesmithing dating back to the 13th century