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Item # 30462

Zwilling J.A. Henckels Miyabi Fusion Boning Chef's Knife

Ideal for deboning meat, fish and poultry, the boning chef's knife features a gentle-grip rounded spine and blade heel.

Size   Regular Your Price Save Qty
5 1/2"   $190 $149.95 $40
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With its slender, tapered tip, the Morimoto Edition Zwilling Miyabi Fusion 5 1/2" Boning Chef's Knife cleanly and quickly debones meat, poultry and fish. Designed with the culinary expertise of world-renown chef Masaharu Morimoto, the boning chef's knife features a rounded spine and blade heel that is gentler on the fingers and hands. The Miyabi Fusion kitchen knife offers optimum sharpness, balance and comfort and a floral Damascus pattern and Katana edge add unique distinction to the Japanese thin blade. The CMV60 (VG-10) Japanese stainless "super steel" core blade features 64 outer layers (32 per side) of stainless-steel for superior edge retention. The Cryodur ice-hardened and 59-61 Rockwell Hardness boning chef's knife starts sharper and stays sharper longer. Honbazuke-style hand sharpening to 9.5-12 degrees produces scalpel-sharp edges. Engineered of black resin-Duracon and striking red accents, the triple-riveted full tang handle is hygienic and precisely weight balanced for better control.

In 1731 German knife maker Peter Henckels registered his "TWIN" trademark, which helped his company flourish into one of the world's most exclusive, best-performing kitchen cutlery producers. Following the company's nearly 300 years of tradition and innovative success, Zwilling J.A. Henckels Japan continues to ensure superior quality cutlery for professional and home gourmets worldwide.

Product Features
  • • Design collaboration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on "Iron Chef America"
  • • Designed with optimum sharpness, balance and comfort
  • • Authentic Japanese thin blade profile
  • • Distinct flower Damascus blade design with Katana edge
  • • Rounded spine and blade heel are gentler on fingers and hands
  • • CMV60 (VG-10) Japanese stainless "super steel" core blade features 64 outer layers (32 per side) of stainless-steel for superior edge retention
  • • Cryodur ice-hardened with Rockwell hardness of 59-61 delivers long-life durability
  • • Razor-sharp blade retains superior edge vs. ordinary VG-10 Japanese steel knives
  • • 3-step Honbazuke hand honing on each side to 9.5-12 degrees for scalpel-sharp edge
  • • High-carbon blade protects against stains, chips and rust
  • • Doubled tempered to prevent brittleness
  • • Triple-riveted, full tang handle is hygienic and precisely weight balanced for better control
  • • Western-style, black resin-Duracon handle design with striking red accents
  • • Hand wash
  • • 30-day warranty for manufacturing defects



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Zwilling J.A. Henckels Miyabi Fusion Boning Chef's Knife
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Item # 30462
Zwilling J.A. Henckels Miyabi Fusion Boning Chef's Knife
Pricing
Item Description

Ideal for deboning meat, fish and poultry, the boning chef's knife features a gentle-grip rounded spine and blade heel.

Size   Regular Your Price Save Qty
5 1/2"   $190 $149.95 $40
Adding To Gift Registry
Adding To Wish List

Please enter a quantity.

100% Good Measure
Guarantee + Free Returns

Click here to login or create a new account.

Click here to login or create a new account.

With its slender, tapered tip, the Morimoto Edition Zwilling Miyabi Fusion 5 1/2" Boning Chef's Knife cleanly and quickly debones meat, poultry and fish. Designed with the culinary expertise of world-renown chef Masaharu Morimoto, the boning chef's knife features a rounded spine and blade heel that is gentler on the fingers and hands. The Miyabi Fusion kitchen knife offers optimum sharpness, balance and comfort and a floral Damascus pattern and Katana edge add unique distinction to the Japanese thin blade. The CMV60 (VG-10) Japanese stainless "super steel" core blade features 64 outer layers (32 per side) of stainless-steel for superior edge retention. The Cryodur ice-hardened and 59-61 Rockwell Hardness boning chef's knife starts sharper and stays sharper longer. Honbazuke-style hand sharpening to 9.5-12 degrees produces scalpel-sharp edges. Engineered of black resin-Duracon and striking red accents, the triple-riveted full tang handle is hygienic and precisely weight balanced for better control.

In 1731 German knife maker Peter Henckels registered his "TWIN" trademark, which helped his company flourish into one of the world's most exclusive, best-performing kitchen cutlery producers. Following the company's nearly 300 years of tradition and innovative success, Zwilling J.A. Henckels Japan continues to ensure superior quality cutlery for professional and home gourmets worldwide.

Product Features
  • • Design collaboration with chef Masaharu Morimoto, the world's most recognized Japanese chef and Iron Chef on "Iron Chef America"
  • • Designed with optimum sharpness, balance and comfort
  • • Authentic Japanese thin blade profile
  • • Distinct flower Damascus blade design with Katana edge
  • • Rounded spine and blade heel are gentler on fingers and hands
  • • CMV60 (VG-10) Japanese stainless "super steel" core blade features 64 outer layers (32 per side) of stainless-steel for superior edge retention
  • • Cryodur ice-hardened with Rockwell hardness of 59-61 delivers long-life durability
  • • Razor-sharp blade retains superior edge vs. ordinary VG-10 Japanese steel knives
  • • 3-step Honbazuke hand honing on each side to 9.5-12 degrees for scalpel-sharp edge
  • • High-carbon blade protects against stains, chips and rust
  • • Doubled tempered to prevent brittleness
  • • Triple-riveted, full tang handle is hygienic and precisely weight balanced for better control
  • • Western-style, black resin-Duracon handle design with striking red accents
  • • Hand wash
  • • 30-day warranty for manufacturing defects

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