Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The Kudamono is traditionally used for chopping, peeling fruit and vegetables. The blade is manufactured from twice ice-hardened FC61 steel, which is characterised by its high degree of hardness, meaning that it can withstand a great deal of strain. The octagonal pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade.