The Miyabi 6000 MCT Chef's Knife is a masterpiece of Japanese craftsmanship. It features an SG2 micro - carbide powder steel core, wrapped in two layers of steel and finished with a katana edge. The blade has an authentic thin Japanese profile, hammer - forged with a 'Tsuchime' finish, giving it a unique look. Hand - honed using the three - step Honbazuke process, it has a 9.5 to 12 - degree edge for precise cutting. The CRYODUR blade is ice - hardened to Rockwell 63 at - 196°C. The D - shaped Cocobolo pakkawood handle offers a comfortable grip, and its flat finish prevents hand slippage. Measuring 7.87 inches (20 cm) in length, it's perfect for cutting fish and meat. It's hand - crafted in Seki, Japan, and requires hand - washing only. Manufacturer: Zwilling J.A. Henckels.

Using this Miyabi chef's knife is a breeze. For cutting fish and meat, place the food on a stable cutting board. Hold the handle firmly with your dominant hand, and use the pointed tip and sturdy blade to make clean cuts. The well - balanced design allows you to work without getting tired easily. When it comes to maintenance, always hand - wash the knife right after use. Don't put it in the dishwasher as it can damage the blade and handle. After washing, dry it thoroughly to prevent rust. Store the knife in a knife block or a sheath to protect the blade. If the blade gets dull over time, you can take it to a professional sharpener or use a high - quality sharpening stone, following the 9.5 to 12 - degree edge angle used in its original honing process. With proper care, this knife will serve you well for a long time.