Product Details
Made in Seki, Japan, a city known for its 700-year-old history of samurai sword-making, Miyabi knives are equal parts style and substance. Every knife in their most popular, and thus most extensive, 5000MCD range has a CRYODUR® blade that’s ice-hardened at -196°C for strength and corrosion resistance, then tempered for flexibility. The core micro-carbide steel scores 63 on the Rockwell scale, which means it is remarkably sharp and stays that way for long stretches of time. The core steel is surrounded by 100 layers of softer Damascus steel for chip-resistance. Sharpness is at the core of Miyabi’s philosophy, which is why every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop. The traditional D-shaped handle is made of Masur birch, which has both light and dark lines that complement the floral Damask pattern alongside the blade. This long serrated knife is ideal for cutting both hard and soft breads, ensuring it slices without tearing or crushing.
Why we love it
‘Suitable for both professionals and home cooks, Miyabi’s 5000MCD range glides through food in a way that leaves me impressed every time. The sharpness means you don’t have to exert as much pressure when chopping, so meal prep is neat, efficient, and fatigue-free.’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 | 170g |
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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