The Miyabi Morimoto Edition 8-Inch Chef’s Knife or Gyuto brings the refinement of a Japanese blade to one of Europe’s favorite kitchen knife patterns. Made in Seki, the center of Japan’s traditional sword-making industry, the Miyabi 600-S Chef’s knife resulted from a collaboration between J.A. Henckels and famous Japanese Iron Chef Masaharu Morimoto.
The chef’s knife takes good features from both Japanese and German cutlery traditions, but the focus is on improved cutting performance. Handle design remains European, making this knife more comfortable for western users. Triple-riveted black polymer handle slabs form the ergonomic grip, while one-piece forging creates a flexible blade, strong bolster, and full handle tang. Japanese styling and professional honing finish the ice-hardened Friodur high carbon stainless steel blade.
Chef Rokusaburo Michiba contributed many ideas to the development of Miyabi cutlery, overseeing the creation of affordable cutlery capable of giving chefs all over the world the experience of working with truly fine tools. Since Henckels acquired one of Seki’s manufacturing companies in 2004, Miyabi has produced six different product lines. The 600-S knives like this chef’s knife represent the functional or entry level series and were developed by Iron Chef Masaharu Morimoto, well known for his blend of Asian and European cuisines. The 600-S line fits the needs of western chefs new to the refinements of Japanese cutlery.
The cutting edge of this knife will need regular maintenance, since the flexible and tough steel is hardened to a serviceable Rockwell 57. Unlike some Japanese-style knives, this German and Japanese hybrid sharpens easily with an ordinary honing steel.
See the Henckels Chef’s Knife with granton edge for another fine chef’s knife with a combination of European and Asian ideas.
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