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Miyabi Evolution 6 inch Chef's Knife

Miyabi Evolution 6 inch Chef's Knife

Item Code: M-116635
Sugg. Price: $165.00 $129.95

Due to Covid-19, Please expect additional delays on delivery times.
Ships from manufacturer usually within 5-7 business days. Expedited shipping not available.
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Beautifully polished to a mirror finish, the ice-hardened blade of the Miyabi Evolution 6 inch Chef's Knife is extremely durable and corrosion resistant. This chef's knife is on the smaller side but has all of the attributes that make a chef's knife useful. It just has a shorter blade length that's easier to handle. Made from revolutionary fine carbide FC61 steel, this knife offers the signature sharpness for which Japanese knives are known. The ergonomic, triple-rivet POM handle encourages fatigue-free cutting and supports both Western chopping and Asian rocking cuts. With their utmost attention to detail, skilled artisans ensure each Miyabi evolution knife is of the finest caliber. Time-tested German engineering meets Japanese craftsmanship.

Features of the Miyabi Evolution Knives:
  • Fabricated from revolutionary FC61 fine carbide steel (400FC.).
  • Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance.
  • Rockwell hardness of 61.
  • Dry Sharpened blade boasts 12° angle, for scalpel-like sharpness.
  • Authentic, thin Japanese blade profile.
  • Blades are polished to a mirror finish and have sand-blasted katana edges.
  • Ergonomic, triple-riveted POM handle nestles comfortably in the hand.
  • Rounded spine and heel offer tireless cutting.
  • Handcrafted in Seki, Japan.

MFPN: HK-34021-163
Brand: Zwilling
Dimensions:
  • Chef's knife: 6 in. blade, 11 in. overall length.
  • Material: High-carbon stainless steel. (FC61)
  • Limited lifetime warranty with proper use and care.


  • MetroKitchen.com recommends washing your knives by hand and then immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden or wood fiber cutting boards. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your Zwilling Henckels knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Lifetime warranty from Zwilling J.A. Henckels with normal use and proper care.
  • Made in Seki,Japan.

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