Product Details
It takes two and a half months to make a single Miyabi 5000 MCD 67 knife—that’s how fine the craftsmanship is in this premium range. The CRYODUR® blade is frozen and hardened at -196°C for corrosion-resistance, then tempered for flexibility. The core micro-carbide steel blade scores 67 on the Rockwell scale, meaning it has exceptional sharpness and edge retention, and it is surrounded by 132 layers of Damascus steel hammered together to form a unique wave-like pattern. 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 surgical sharpness. A traditional D-shaped handle made of black maple wood fits extra comfortably in a right-handed grip. This shotoh, which is slightly bigger than a paring knife, is ideal for the preparation of smaller cuts of meat, fruit and vegetables.
Why we love it
‘The Ferrari of Japanese knives—magnificently sharp and finely made. Drop a tomato or even a potato on the blade and it will slice in half neatly, with a crisp and deeply satisfying sound.’Specifications & Care
| Care | Hand wash under lukewarm water with a mild detergent and a non-scratch cloth or sponge; dry immediately |
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| Country of Origin | Japan |
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| Warranty | Lifetime Warranty |
| Weight | 100g |
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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