Customer Reviews for Miyabi - Kaizen II 8-inch Chef's Knife - Stainless Steel
Customer Rating
5
on May 11, 2020
Posted by: jmarilyn42
Frequency of use:Daily
The 8" chef is one of, if not the most used in the kitchen. Because of this fact you will want a chef knife that you feel comfortable with both in size and in the feel of it in your hand. The 8" is the pefect size for most people and the traditional D-shape handle on this line, feels like it was made especially for you. This means that you can work in the kitchen and not get fatigued in your hands. The FC61 steel plus the special ice-hardening makes these knives very sharp and ensures they will retain their sharpness.
The knife is beautiful and sharp as can be. With precision of a razor and a level of craftsmanship that outshines any other knife I’ve owned, Miyabi has me for life.
I was in search of a quality chef knife for personal use in my kitchen. This knife exceeding my expectations. It is beautiful and with care I know it will last me a lifetime.
This is the perfect knife to impress and do an excellent job of staying sharp after many uses. It pays to buy a knife of this tier.
Written by a customer while visiting Zwilling.com
Customer Rating
5
Great Starter Chef Knife
on September 29, 2020
Posted by: Anonymous
Frequency of use:Daily
I love the knife. Its razor sharp out of the box, feels good in your hand, and makes everyday work much, much easier.
I would recommend this to a friend!
Written by a customer while visiting Zwilling.com
Customer Rating
5
Dream knife
on October 16, 2020
Posted by: Anonymous
Frequency of use:Daily
[This review was collected as part of a promotion.] This knife was a gift. And there is nothing like it. Sharp and perfect for thin, accurate slices. Recommend for many Chefs and private cooks that wants to work more on beautiful dishes.
I would recommend this to a friend!
Written by a customer while visiting Zwilling.com
Customer Rating
4
So far so good
on November 16, 2020
Posted by: Rob12
[This review was collected as part of a promotion.] This is my first Japanese style knife. It definitely feels different than its German counterparts and it's taking me some time to feel like it's as "sharp." I'm sure it is but I'm having a bit more difficulty cutting than I normally would (likely because of the different weight). Otherwise, it looks great and I'll either get used to it the way it is or need to sharpen it. I have noticed that the Damascus is developing some cosmetic blemishes (lines after washing with a gentle sponge, drying, and storing in a blade guard) but that shouldn't impact performance.