Use this Kaizen II 7” santoku knife from Miyabi to cut meat, fish and vegetables. It’s crafted with a revolutionary FC61 steel core with fine carbide distribution, which creates a razor-sharp and durable blade and is protected by 48 layers of damast steel. The blade is hand-honed using the historic Honbazuke method and is exceptionally sharp 9.5 to 12 degrees, with an authentic thin Japanese blade profile.