|•||VG10 (CMV60) super steel encased by 64 layers of softer steels, creating a Flower Damascus design|
|•||60 Rockwell hardness. Special ice-hardening process- CRYODUR, maximizes the properties of the steel|
|•||Traditional Japanese 9 - 12 ° cutting edge, sharpened using a honbazuke blade-honing technique by master craftsmen in Seki, Japan|
|•||Triple riveted Western style handle with full tang and eye-catching red accents|
|•||Ideal for separating cooked or uncooked meat from bone|
|•||Handcrafted by expert artisans in Seki, Japan with a lifetime warranty; hand-wash only|
The Miyabi Fusion 5.5-inch Boning Knife is ideal for separating cooked or uncooked meat from bone. The durable VG-10 (CMV60) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels; a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the CRYODUR process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step honbazuke method, reminiscent of the ''Hamon'' of legendary Japanese swords. Featuring a triple-riveted Western style handle made from a black resin called Duracon, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9 - 12 ° on each side, resulting in a scalpel-like sharpness.
The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. Each blade is finished by master craftsmen in Seki, Japan using the traditional honbazuke blade-honing technique. All knives feature razor-sharp edges of the East with shapes more accommodating to Western chefs. The rounded spine and blade heel design is gentler on fingers and hands. Available in a variety of blade sizes. Hand wash only; Lifetime warranty.