Answer
May 13, 2026 - 05:54 PM
FC61 fine carbide steel provides an ideal balance of hardness, toughness, edge retention, and chip resistance. Unlike many ultra-hard Japanese steels that can be brittle and prone to chipping, FC61 is engineered for everyday kitchen use and long-term reliability, making it exceptionally well-suited for both home cooks and professionals.
Miyabi’s FRIODURx2® ice-hardening process further enhances blade hardness, corrosion resistance, and edge stability, ensuring the knife maintains a razor-sharp edge even with frequent chopping and slicing. This advanced steel also responds well to regular honing between sharpenings, giving the Evolution Nakiri a forgiving, “workhorse” feel that stands out among Japanese knives.
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