The MIAYBI Iki Series so extraordinary, even our master artisans underwent special training to craft it. Each knife is made in over 130 meticulous steps. The ultra-hard MC66 powder steel with approximately 66 HRC brings ultimate sharpness and exceptional edge retention to your kitchen. Every edge is honed in the traditional Honbazuke technique by Japanese master artisans specially trained for the Iki series. Each handle is one of a kind—hand-shaped from fine black maple and perfectly balanced with the blade. The Honbazuke technique (本刃付け) is a traditional, multi-step Japanese process of hand-honing a knife blade to its final, razor-sharp edge, literally meaning to "put on a true cutting edge". This final sharpening process is crucial for unlocking a Japanese knife's full potential, as new knives often have a less acute factory edge to prevent damage during shipping, whilst this range  will be true to a Japanese handmade knife as the angle gives 66 HRC. The Honbazuke process transforms a factory edge into the ultra-sharp performance for which Japanese knives are renowned, ensuring cleaner, more precise cuts.