Miyabi Iki Gyuto - 20 cm

• 49-layer Moonlight Damascus blade
• Ultra-hard MC66 steel core (66 HRC), CRYODUR ice-hardened
• Hand-sharpened using the traditional Honbazuke method (9.5°–12° edge)
• Specially finished edge dividing the blade face and cutting edge
• Dark maple wood handle, hand-shaped and perfectly balanced
• Hand crafted in Seki, Japan

MIYABI Iki is the uncompromising Japanese chef’s knife for those who demand peak performance—crafted in over 130 steps by specially trained master artisans. The 49-layer blade made of ultra-hard MC66 steel features the exclusive Moonlight Damascus pattern—designed specifically for the Iki series—and showcases an artful grind. The hand-shaped handle made of dark maple wood is perfectly balanced and precisely matched to the blade. Whether meat, fish, or vegetables—this chef’s knife is a top-tier all-rounder and a true statement of uncompromising quality.

The Honbazuke Technique (本刃付け)

A traditional Japanese honing method that literally means “to apply a true cutting edge”. While new factory edges are often less acute to prevent damage during shipping, the Honbazuke method restores the precise geometry expected of a handmade Japanese knife—essential for bringing out the full performance of a blade hardened to 66 HRC.

The Three Traditional Steps

1. Rough Sharpening (Aratogi) – The edge is shaped on a coarse whetstone, forming the initial bevel and burr.

2. Fine Honing (Nakatogi) – A finer stone smooths and refines the edge created in the first step.

3. Polishing/Stropping (Shiagētogi) – The blade is polished on a leather wheel for a mirror finish and final razor-sharp edge, typically 9.5°–12° per side.

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