Product Details
Made in Seki, Japan, a city known for its history of samurai sword-making, Miyabi knives are equal parts style and substance. Every knife in the 5000FCD range has a fine carbide steel core with a 61HRC hardness, which ensures the blade glides through ingredients, making meal prep more efficient. The FRIODUR® blade is frozen and hardened at -76°C for corrosion-resistance, then tempered for flexibility so it does not fracture. Forty-six layers of Damascus steel leave gorgeous imprints along the side of the blade. Every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop, resulting in superior sharpness and edge retention. A half bolster provides a seamless transition between the blade and handle, which is made of moisture-resistant pakkawood with a comfortable D-shaped handle. This set includes one of each:
- Miyabi 5000 FCD Shotoh / 9cm
- Miyabi 5000 FCD Shotoh / 13cm
- Miyabi 5000 FCD Shotoh / 14cm
- Miyabi 5000 FCD Gyutoh /16cm
- Miyabi 5000 FCD Gyutoh / 20cm
- Miyabi 5000 FCD Gyutoh / 24cm
- Miyabi 5000 FCD Nakiri / 27cm
- Miyabi 5000 FCD Santoku / 18cm
- Miyabi 5000 FCD Sujihiki / 24cm
- Miyabi 5000 FCD Bread Knife / 24cm
- Kai Stonehenge 5 Pillar Knife Block Oak with Stainless Steel Base
Why we love it
‘If you’re new to Japanese knives, the 5000FCD series is a great place to start. It cuts ingredients with a light touch, thanks to a very sharp blade, but feels very stable and well-balanced.’About The Brand
Miyabi
It takes more than 100 steps and 42 days to make a single Miyabi knife, a detail-oriented process mastered by craftspeople in Seki, the heart of Japanese knifesmithing since the 14th century. Their knives, beloved by chefs and home cooks around the world, are known for long-lasting durability and scalpel-like sharpness.
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